I consider myself something of a connoisseur when it comes to frosting. And this frosting recipe is my personal absolute favorite. You can’t go wrong with a mixture of brown butter and cream cheese.
I decided to share it with you now because it’s great for fall desserts. This nutty frosting is just perfect on spice cake or pumpkin bread. Although whatever you put the frosting on doesn’t really matter. It’s only a vessel for the star of the show – the brown butter cream cheese fantasticness.
This recipe makes a ton of frosting. Enough for two cakes. So make sure you’re planning to serve this to a crowd or else you might end up eating two whole cakes with a couple pounds of frosting.
I would also like to give the disclaimer that NOTHING in this recipe is healthy. So stop reading this blog posting now if you’re on any kind of diet.
Here’s what you’ll need:
2 sticks unsalted butter (1 cup)
16 ounces cream cheese, chilled (2 packages)
2 pounds confectioner’s sugar
2 teaspoons vanilla extract
First, melt the butter over medium heat in a saucepan. Let the butter melt and brown. Be careful – like bacon, the butter can go from only brown to burnt in a few seconds! So keep an eye on it. The brown butter should have a nutty scent.
Take the cold cream cheese and place it in a mixing bowl. Pour the hot butter over the cream cheese. Add the vanilla.
Use an electric mixer on low speed to mix the butter and cream cheese together. Mix until it is smooth and completely combined. Then slowly add the powdered sugar, a little at a time.
When all of the sugar has been incorporated, up the mixer speed and beat for a bit until the frosting is fluffy.
And you’re done! Go ahead and slather it on your favorite fall cake.
The frosting will have little brown bits of yummy-ness in it. Nutty, sweet, and creamy. It doesn’t get much better than this, people.
