If you’ve never tried brown butter in your frosting, get ready to fall in love. This brown butter cream cheese frosting has a deep, nutty flavor that adds something special to cakes, cupcakes, cinnamon rolls—just about anything you’d top with frosting.

Once you try it, regular cream cheese frosting might never be the same again.

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Why You’ll Love This Frosting

Unbelievable flavor – Brown butter adds richness and depth
Creamy and smooth – Perfect for piping or spreading
Versatile – Use it on layer cakes, sheet cakes, muffins, or even cookies
Make-ahead friendly – Stores well in the fridge or freezer

More Recipes to Try

What Is Brown Butter?

Brown butter (also called beurre noisette) is simply butter that’s melted and cooked until the milk solids turn golden brown. It smells nutty, rich, and caramel-like. That flavor takes this frosting from good to unforgettable.

Ingredients You’ll Need

½ cup (1 stick) unsalted butter
8 oz cream cheese, softened
3 cups powdered sugar (sifted if lumpy)
1–2 tsp vanilla extract
Pinch of salt

How to Make Brown Butter Cream Cheese Frosting

1. Brown the butter

In a small saucepan, melt the butter over medium heat. Stir often as it foams, then turns golden with brown specks at the bottom. It should smell toasty and nutty. Remove from heat and pour into a heat-safe bowl. Let it cool to room temperature, then chill slightly until it firms up to a soft-solid texture (about 30–45 minutes).

Read the full blog post How to make brown butter step by step.

2. Beat the cream cheese

In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

3. Add the brown butter

Add the cooled, slightly firm brown butter and beat together until fully combined.

4. Add vanilla and salt

Mix in vanilla extract and a pinch of salt.

Tips for Success

Don’t skip cooling the brown butter—too warm and your frosting will be runny.
Sift powdered sugar for the smoothest texture.
If the frosting feels too soft, chill it for 10–15 minutes before using.

How to Store Brown Butter Cream Cheese Frosting

Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month. Let it soften at room temperature and re-whip before using.

Delicious Ways to Use This Frosting

Spread on sourdough banana snack cake
Pipe onto cupcakes or muffins
Swirl over cinnamon rolls or pumpkin bars
Sandwich between cookies for a sweet treat

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Brown Butter Cream Cheese Frosting

This luscious brown butter cream cheese frosting is rich, nutty, and irresistibly smooth. Made with browned butter, tangy cream cheese, powdered sugar, and a touch of vanilla, it’s the perfect topping for cakes, cupcakes, snack cakes, cinnamon rolls, and more. The brown butter adds a deep, toasty flavor that makes this frosting truly special.

Print Recipe Pin Recipe

Prep Time 15

Course Baking, Dessert, Frosting

Cuisine American

Equipment

Small saucepan or skillet
Stand mixer or hand mixer
Mixing bowl
Rubber spatula

Ingredients

½ cup 113g unsalted butter
8 oz 226g cream cheese, softened
2 –2½ cups 240–300g powdered sugar, sifted
1½ tsp vanilla extract
Pinch of salt if using unsalted butter

Instructions

Brown the butter:

In a small saucepan, melt the butter over medium heat. Stir often as it foams and begins to brown. Once the butter smells nutty and golden brown bits form on the bottom (about 5–7 minutes), remove it from the heat.
½ cup 113g unsalted butter

Cool the butter:

Pour the browned butter into a heatproof bowl and let it cool to room temperature, or refrigerate for 10–15 minutes until soft but no longer warm.

Beat cream cheese:

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 1–2 minutes).
8 oz 226g cream cheese, softened

Add browned butter:

Add the cooled brown butter and mix until fully combined and creamy.

Add sugar & vanilla:

Gradually add powdered sugar (start with 2 cups), vanilla, and a pinch of salt. Beat until light and fluffy. Add more sugar for stiffness or 1–2 Tbsp milk for a softer texture.
2 –2½ cups, 1½ tsp vanilla extract, Pinch of salt

Use or store:

Use immediately to frost cooled baked goods, or store in the fridge up to 3 days. Let it soften before spreading.

Notes

Flavor tip: Don’t skip browning the butter—it makes the frosting extra rich and nutty.
• Texture fix: If your frosting is too soft, add more powdered sugar or chill briefly.
• Storage: Store in an airtight container in the fridge. Bring to room temp and re-whip if needed.
• Best with: Sourdough banana snack cake, cinnamon rolls, pumpkin bars, carrot cake, or cupcakes.

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