Brown Butter Cream Cheese Frosting

Using brown butter in this frosting creates an amazingly rich and nutty flavor that will elevate any dessert you top it with!

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Prep Time: 15

Total Time: 15

Servings: cups of frosting

Add the cubed butter to a small saucepan. Melt on low to medium heat. Allow it to come to a low simmer. Stir frequently to allow the butter to cook evenly. After about 4-5 minutes, you'll see the butter start to brown and give off a slightly nutty aroma. Once you see small, golden-brown speckles, remove the pan from the heat. (Avoid over browning - you want a medium golden color)
Immediately pour the brown butter into a heat safe container and refrigerate until it becomes solid, about 2 hours. If needed, allow the solid butter to slightly soften at room temperature for about 15 minutes before using.

In the bowl of a stand mixer, cream together the brown butter and cream cheese until smooth, about 2 minutes.
Add the vanilla and salt. Add half of the powdered sugar. Mix on low until combined and smooth. Mixture will be thick. Add 1-2 Tablespoons of milk to thin the mixture. Continue to add the remainder of the powdered sugar, alternating with just enough milk to give you a creamy frosting.
Spread on top of dessert and enjoy!

Store leftover frosting in the refrigerator for up to two weeks, or in the freezer for up to two months.
If you frost your cinnamon rolls, cakes or cupcakes slightly warm, this frosting will set and slightly crust over. (a super yummy option!)
This recipe will generously frost 18 large cinnamon rolls.