A stand mixer with Brown Butter Cream Cheese Frosting
Brown Butter Cream Cheese Frosting

Brown Butter Cream Cheese Frosting

Recipe by Sarah Jampel
Not Yet Reviewed

Brown Butter Cream Cheese Frosting takes everything you love about brown butter and turns it into a silky, luxurious frosting. Dried whole milk powder amplifies the deeply nutty, caramelized flavor, while cream cheese adds tang and a velvety mouthfeel that balances the richness. Perfect on Brown Butter Cake, it also elevates cupcakes, layer cakes, and just about any cake it’s lucky enough to be paired with (banana or brown sugar cakes are also especially good choices!). 

Prep
30 mins
Total
1 hr 30 mins
Yield
about 4 1/2 cups; enough for a two-layer cake or two dozen cupcakes
Brown Butter Cream Cheese Frosting in a stand mixer bowl - select to zoom
Brown Butter Cream Cheese Frosting in a stand mixer bowl - select to zoom
Swirling Brown Butter Cream Cheese Frosting with a spoon - select to zoom
Spreading Brown Butter Cream Cheese Frosting on a caked - select to zoom
Detailed shot of swirls of Brown Butter Cream Cheese Frosting - select to zoom
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Instructions

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  1. In a small saucepan, melt 6 tablespoons (85g) of the butter over medium heat. Continue cooking, swirling the pan frequently. The butter will foam and sputter slightly; after 1 to 3 minutes, brown flecks will begin to form on the bottom of the pan. 

    Brown Butter Rye Shortbread – Step 1

  2. Once you see brown flecks, turn the heat to low, add the milk powder, and use a flexible spatula to combine, stirring constantly to ensure the milk powder doesn’t burn. Cook until copper in color, about 30 to 60 seconds. Transfer to another bowl or the bowl of a stand mixer and set aside at room temperature for 45 minutes, until completely cool. Do not refrigerate the mixture (you do not want the butter to resolidify).

    Copper colored brown butter mixed with milk powder after cooking

  3. Add the remaining 6 tablespoons (85g) butter to the bowl along with the cream cheese, vanilla, and salt. Using an electric hand mixer or the flat beater attachment of a stand mixer, beat on low speed until the mixture is completely smooth and combined.   

  4. Scrape down the sides of the bowl, then add the confectioners’ sugar. Mix on low speed until the confectioners’ sugar is mostly incorporated, then scrape the bowl, and gradually increase the speed to medium. Continue to mix until the frosting is fluffy and slightly lightened in color, 1 to 2 minutes. (It’s OK if the frosting looks a bit loose. It should resemble soft whipped cream.)  

    Brown Butter Cream Cheese Frosting in a stand mixer bowl

  5. Use the Brown Butter Cream Cheese Frosting as desired. Refrigerate any leftovers in an airtight container for up to one week; freeze for longer storage. Bring refrigerated or frozen frosting to room temperature and re-whip in a mixer before using.   

Tips from our Bakers

  • Dried whole milk lends a rich, deep flavor to this frosting. In a pinch, substitute non-fat milk powder (the frosting will not be as flavorful) or leave the milk powder out entirely. 

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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