Brown Butter Buttercream – The Ultimate Frosting Upgrade
If you love buttercream but want to take it to the next level, brown butter is the secret ingredient you never knew you needed. This brown butter buttercream is rich, nutty, and packed with deep caramel-like flavor that makes any dessert feel extra special. Whether you’re frosting cakes, cupcakes, or just eating it by the spoonful (no judgment here!), this recipe is a game-changer.
Why Brown Butter Buttercream is So Special
Unlike traditional buttercream, this recipe starts by browning the butter, a process that caramelizes the milk solids and brings out a toasty, nutty flavor. The result? A frosting that’s:
✔ Rich and buttery with deep flavor
✔ Not overly sweet like some buttercreams
✔ Pairs perfectly with chocolate, spice cakes, and even fruit flavors
✔ Easy to make with just a few ingredients
What You’ll Need
Unsalted butter – The star of the show!
Powdered sugar – For that perfect creamy texture
Heavy cream or milk – Helps achieve the right consistency
Vanilla extract – Enhances the caramelized notes
Salt – A little balance to bring out the flavors
How to Make Brown Butter Buttercream
- Brown the butter: Melt unsalted butter in a pan over medium heat, stirring constantly until it turns golden brown and smells nutty.
- Cool it down: Pour the brown butter into a bowl and let it solidify at room temperature or in the fridge.
- Whip it up: Once the butter is soft but not melted, beat it with powdered sugar.
- Add liquid & flavor: Pour in heavy cream, vanilla extract, and a pinch of salt. Whip until smooth and fluffy!
Tips for Perfect Brown Butter Buttercream
- Watch the butter closely – It can go from browned to burned quickly!
- Cool it properly – If it’s too warm, the buttercream won’t whip up correctly.
- Adjust sweetness – Add a little extra salt or reduce powdered sugar if you prefer a more balanced taste.
- Pair it wisely – This buttercream is amazing with spice cakes, chocolate cupcakes, or even chai desserts!
How to Store It
Room temperature: Up to 2 days in an airtight container
Refrigerator: Up to 1 week (bring to room temp before using)
Freezer: Up to 2 months (thaw and rewhip before using)
Final Thoughts
Brown butter buttercream is a must-try for anyone looking to elevate their frosting game. Its warm, toasty notes make it the perfect topping for so many desserts. Have you tried brown butter in your baking before? Let me know in the comments! Happy baking! 🎂✨
Ingredients
- ⅔ cup (150g) unsalted butter (browned & cooled)
- ⅔ cup (150g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 3 tbsp heavy cream (or milk)
- 1 ½ tsp vanilla extract
- ⅓ tsp salt
Directions
- Brown the butter:
In a saucepan, melt ½ cup butter over medium heat.
Stir constantly until it turns golden brown and smells nutty (about 3-5 minutes).
Remove from heat, pour into a bowl, and let it cool completely until solid but still soft. - Whip the butter:
In a large bowl, beat the browned butter and the remaining ½ cup softened butter together until smooth. - Add powdered sugar:
Mix in the powdered sugar one cup at a time. - Add cream & vanilla:
Pour in the heavy cream, vanilla extract, and salt.
Beat for 2-3 minutes until light and fluffy.
Notes
Start the sugar at a 1:1 ratio with butter, taste and increase according to the sweetness level you prefer.
Lowen Cakes 
Leave a comment