Brown Butter Frosting
Made with delicious brown butter, this silky smooth frosting has notes of caramel and a deep, nutty flavor. It's a Fall classic that you'll want to put on all of your cozy bakes!
Servings 3 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature, divided
- 3 Cups (360g) powdered sugar
- 1 tsp pure vanilla extract
- 3 Tbsp whole milk, room temperature
- 1/4 tsp salt, or to taste
Instructions
- Set 1 stick of the unsalted butter aside so that it comes to room temperature by the time you're ready for it. Use the remaining butter with the instructions for browning below.
- Brown the Butter: Add 1/2 Cup (1 stick) of the unsalted butter into a large frying pan and cook over medium heat until the butter melts, stirring occasionally. Continue cooking for another 1-2 minutes while stirring constantly. The melted butter will start to foam on top, then will turn light brown in color and smell deliciously nutty. Remove from heat at this point and transfer to a glass container. Allow it to re-solidify for about 2 hours at room temperature or place it into the refrigerator for about 30 minutes. It should be completely room temperature and thick (about the consistency of a thick caramel) before continuing on with the buttercream recipe.
- Once the brown butter is room temperature, cream the other 1/2 Cup of unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until creamy and light in color, about 5 minutes, scraping down the bowl and paddle as needed.
- Add the cooled brown butter and vanilla and mix on medium speed until uniform. Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the milk and salt and continue mixing on low speed until smooth.
Notes
Make Ahead Tips:
- The brown butter can be made ahead and stored in an airtight container for up to two weeks. When you're ready to use it, bring it back to room temperature. It should be slightly creamy before using in this recipe.
- The brown butter frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on low for one minute to bring it back to frosting consistency.
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.