Brown Butter Buttercream

5 from 5 ratings

Brown Butter Buttercream

This brown butter buttercream frosting is packed with toasty, decadent brown butter flavor and is the perfect way to step up your frosting game.

Prep Time10

Cook Time5

Additional Time1

Total Time1 15

Course: Frosting & Fillings

Cuisine: American

Servings: 6 cups

Calories: 1094kcal

Author: Chelsey White

Ingredients

Browned Butter Buttercream Frosting

2 cups unsalted butter, room temperature, divided 452g
1 tsp vanilla extract or vanilla bean paste 4ml
1/2 tsp fine salt 3g
7 cups powdered sugar 875g
1/4 cup heavy whipping cream, room temperature 60ml

Instructions

Brown Butter Buttercream Frosting
Place 1 cup (or 2 sticks) of unsalted butter into a large skillet and heat over medium heat, stirring occasionally. It helps to cut the butter into Tbsp size pieces to help it melt down more quickly and evenly.
Once the butter has fully melted, stir frequently to prevent the butter solids at the bottom of the pan from burning. It should begin to bubble up a bit and look foamy on top. Let the butter continue to cook until it becomes an amber color and begins to smell nutty.
Once it reaches this stage, remove from heat, and pour into a heat proof bowl. Set aside to allow the butter to come to room temperature but firm back up. This usually takes 1-2 hours. You can accelerate the process by popping the brown butter in the fridge for about 30 minutes.
Beat 1 cup or 2 sticks of room temperature butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth.
Mix in the cooled brown butter, vanilla extract, and salt on a low speed.
Slowly mix in 7 cups of powdered sugar on a low speed. Halfway through mixing, add in the heavy cream to make the frosting easier to mix.
Beat on low until the ingredients are fully incorporated and the desired consistency is reached. Use on cakes, cookies and cupcakes!!

Video

Notes

Yield

This recipe makes about 6 cups of frosting. If needed, this recipe can be doubled or tripled. A double batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl.

I usually make 1 batch of frosting to stack and frost a seven- or eight-inch layer cake.

Tips for Making the Best Brown Butter Buttercream

Make sure your butter is at room temperature before making your frosting.
If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.
Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process.

Making This Brown Butter Buttercream in Advance and Storage Tips

Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

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