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Brown Butter Frosting Recipe

Brown Butter Frosting Recipe

Nora Collins
This brown butter frosting is a rich, nutty buttercream made with toasted butter, confectioners' sugar, and vanilla bean paste. It's perfect for adding a decadent, caramel-like finish to cakes, cupcakes, and no-bake desserts.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Equipment

  • Light-colored skillet
  • Stand mixer with paddle attachment
  • Heatproof bowl
  • Sifter

Ingredients
  

  • 1 cup unsalted butter high quality
  • 4 cups confectioners' sugar sifted
  • 1 tsp vanilla bean paste
  • 1/4 tsp fine sea salt
  • 2-3 tbsp heavy cream
  • 1/4 cup yellow sponge cake scraps crumbled

Instructions
 

  • Place the butter in a light-colored skillet over medium heat. Stir frequently as it melts, foams, and turns golden with brown specks and a nutty aroma, about 5-7 minutes. Immediately pour into a heatproof bowl to stop cooking.
  • Let the browned butter cool at room temperature until opaque and the consistency of softened butter, about 1 hour, or chill in the fridge for 30 minutes, stirring occasionally.
  • In a stand mixer with the paddle attachment, beat the cooled brown butter on medium speed until creamy and smooth, about 2 minutes.
  • With the mixer on low, gradually add the sifted confectioners' sugar, vanilla bean paste, and salt. Mix until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  • Add heavy cream 1 tablespoon at a time, beating on medium after each addition, until the frosting reaches a spreadable or pipeable consistency. Scrape down the bowl as needed.
  • If using, fold in the crumbled cake scraps by hand. Use immediately or store as directed.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or freeze for up to 3 months. Bring to room temperature and re-whip before using.
Reheating: No reheating needed; simply let chilled frosting come to room temperature and beat until smooth.
Best Tips: Use a light-colored pan to monitor browning, sift the sugar twice for silkiness, and don't skip the salt—it balances the sweetness.
Variations: Try adding cocoa powder for a chocolate version, maple extract for a fall twist, or fold in toasted nuts instead of cake scraps.
Keyword Brown Butter, Brown Butter Frosting, Butter Icing, Easy No Bake Desserts, Spice Cupcakes