Pipable Brown Butter Cream Cheese Frosting
Perfectly sweet, with deep notes of caramel from the brown butter, this frosting is so creamy yet sturdy enough to pipe decorations with. Might just become your new favorite!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (4oz/ 114g) unsalted butter
- 1 3/4 cups (7oz/ 200g) confectioners sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup (8oz/ 227g) cream cheese, cold straight from the fridge, cut into 1-inch pieces*
Instructions
- 1
Place the butter in a light colored skillet or saucepan over medium heat until melted.
- 2
Continue cooking, swirling the pan constantly and stirring with a heatproof rubber spatula, until the butter is dark golden brown a has a mezmerising nutty aroma.
- 3
Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until its solidifies but is still soft a pliable. If it get too solid and cold, give it a quick zap it the microwave to loosen and get it back to room temperature. Just make sure its not warm one bit.
- 4
Place the butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer.
- 5
Beat the butter for about 1 minute until creamy.
- 6
Add the confectioners sugar, salt and vanilla and beat for about 5 minutes until lightened in both color and texture.
- 7
Add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps.
- 8
Continue adding the cream cheese until its fully incorporated.
- 9
Beat for about 2 minutes to lightened it up being careful not to overbeat or you might risk getting the frosting too soft from the heat of the beaters. The frosting is now ready to use.