Brown Butter Frosting Recipe

Learn how to brown butter and turn it into delicious brown butter frosting for your Fall bakes! This brown butter frosting has a perfectly decadent, nutty flavor with notes of caramel and it pairs so well with so many cake flavors. Here's the blog post for the full recipe and cake flavor pairing inspiration: sugarandsparrow.com/brown-but...
Brown Butter Frosting
Yield: 3 Cups
Ingredients:
1 Cup (226g) unsalted butter, room temperature, divided
1 tsp pure vanilla extract
3 1/2 Cups (420g) powdered sugar
2 Tbsp whole milk, room temperature
1/4 tsp salt, or to taste
Instructions:
1. Brown the Butter: Add 1/2 Cup (1 stick) of the unsalted butter into a large frying pan and cook over medium heat until the butter melts, stirring occasionally. Continue cooking for another 1-2 minutes while stirring constantly. The melted butter will start to foam on top, then will turn light brown in color and smell deliciously nutty. Remove from heat at this point and transfer to a glass container. Allow it to re-solidify for about 2 hours at room temperature or place it into the refrigerator for about 30 minutes. It should be completely room temperature and thick (about the consistency of a thick caramel) before continuing on with the buttercream recipe.
2. Once the brown butter is room temperature, cream the other 1/2 Cup of unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until creamy and light in color, about 5 minutes, scraping down the bowl and paddle as needed.
3. Add the cooled brown butter and vanilla and mix on medium speed until uniform. Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the milk and salt and continue mixing on low speed until smooth.
Pumpkin Marble Cake Recipe: sugarandsparrow.com/pumpkin-c...
More recipes and cake decorating tutorials on my blog: sugarandsparrow.com/
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[@kattykakes8135]

Yummy! Looks delish! 🎉

[@laurazeller2014]

Thank you, Whitney! I love your recipes!

[@SugarandSparrow]

Aw thanks so much, Laura!

[@yeverino1970]

I just recently made a cake with this kind of frosting, and it was amazing. Your recipe goes into more detail. Thank you for sharing will definitely try your version. 👍🏼👍🏼🤤

[@SugarandSparrow]

Yay!! I’m so excited for you to try this version 🙌🏽

[@Kue_Eva_Cake]

Yum yum

[@cinnamonsugarlatte]

Do you have a video for the pumpkin chocolate marble cake? I would like to try it!

[@lorigerbec8194]

Brown butter frosting

[@garybeshears5632]

Looks delicious am going to try it thank you Barbara

[@SugarandSparrow]

Yay! I can’t wait for you to try this 🙌🏽

[@nutmeg8399]

Yummy! This looks so tasty. I love all your recipes so far. Do I just double the recipe if I want to make a larger portion?

[@SugarandSparrow]

Yep! This recipe doubles really well and will make enough to fill, frost, and decorate a triple layer cake when doubled!

[@nutmeg8399]

@@SugarandSparrow Great! Thanks so much!

[@melissab2112]

I’m always confused with frosting and buttercream which one for cake decor? Make flowers and piping??

[@andystellar]

buttercream is a kind of frosting! what distinguishes it from other kinds is that it includes butter, unlike, for instance, a frosting composed of only whipping cream and sugar. you can decorate cakes with any frosting, as long as it pipes well and holds its shape afterwards :>

[@MayralizG21]

It turned out amazing! But. What do I do with the leftover frosting that I did not use on my cake? Can I store it in the fridge or freezer? And how long is it good for?

[@SugarandSparrow]

So happy you loved this recipe! You can store extra frosting in an airtight container in the refrigerator for up to two weeks or in the freezer for up to two months.

[@afreenkhan9093]

Wow, you are amazing. I want to work with you on a product review video on your channel. I have sent the proposal to your mailbox or IG and Twitter DM, so if interested then please respond to me there for further discussion.