This smooth and creamy Brown Butter and Cream Cheese Frosting is based on my Cream Cheese Frosting recipe. It melts in the mouth and is bursting with the nutty and caramel flavours from brown butter and vanilla. The cream cheese adds a slight tang which perfectly offsets and balances the sweetness of this delicious frosting.
Collect together your equipment (see Recipe Notes below) and ingredients.
As soon as the cake goes in the oven, I make the brown butter for the frosting. Heat the butter in a cold pan over a moderate temperature. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly. It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. Tip into a mixing bowl and set aside to cool and harden. To see more information and precise instructions on how to brown butter, see here.
When you are ready to make the frosting, cut the butter into small pieces if it is cold from the fridge. Beat until light and fluffy – this can take up to 5 minutes
Gradually add the icing sugar – I add ⅓ at a time
Fold the icing sugar in with a spoon before whisking – this will help to stop the icing sugar clouding up and making a mess of your kitchen!
Whisk well in between each addition.
Add the vanilla extract and salt with the final quantity of icing sugar, fold in and beat well with a whisk.
Add the cream cheese and beat to mix well.
Taste and adjust seasoning, if necessary.
Equipment:
See below for recommended quantities by cake size –
We like quite a lot of icing, but not everyone does, so I have allowed some flexibility in how much you should use.
Ingredients for a 3 – 4 layer 7 or 8 inch cake, top, inside and sides
Ingredients for a 3 – 4 layer 7 or 8 inch cake, top and inside only or topping 15- 16 cupcakes
Ingredients for a 2 – 3 layer 7 or 8 inch cake, top, inside and sides
Ingredients for a 2 – 3 layer 7 or 8 inch cake, top and inside only
Ingredients for a 2 layer 7 or 8 inch cake, top, inside and sides or topping 7-8 cupcakes
Ingredients for a 1 layer 7 or 8 inch cake, top or top and sides