Brown Butter Cream Cheese Frosting your new go-to frosting for all things cake and more! This recipe is rich, caramel-y, and loaded with deep flavor. It's the perfect twist on classic cream cheese frosting and might just become your new favorite.
Why This Recipe is the Best
This is the frosting that makes people pause mid-bite and ask what makes it so special. The nutty flavor from browned butter pairs beautifully with the cream cheese, and the addition of brown sugar brings a subtle molasses-like warmth that regular powdered sugar alone can’t deliver. It’s incredibly smooth, pipeable when chilled slightly, and delicious on just about anything—from cookies to cakes. It also works wonderfully as a dessert dip with graham crackers or apple slices. We especially love pairing it with our cinnamon rolls or pumpkin desserts for a cozy, fall-forward flavor.
We love making this during the fall season. Try it on our traditional Cinnamon Rolls, or go all in with our Brown Butter Cinnamon Rolls. For another brown butter recipe, try our Brown Butter Chocolate Chip Cookies.
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Key Ingredients
This frosting uses a few pantry staples, but the flavor is next-level thanks to browning the butter and using brown sugar.
- Brown Butter – We don't typically add brown sugar to our frosting recipes but this is the backbone of this frosting. It adds depth and warmth you just can’t get from regular butter.
- Cream Cheese – Softened to room temperature for a creamy, smooth texture.
- Brown Sugar – For added moisture and a caramel-y richness.
How to make Brown Butter Cream Cheese Frosting
Learn how to make this frosting with these simple, step-by-step instructions:
- Place butter in a saucepan over medium heat. Let it melt and bubble until the foam turns golden brown.
- Remove from the heat and pour into a pan. Let it cool slightly.
- In a large mixing bowl, beat softened cream cheese until completely smooth. Slowly add in the cooled brown butter and mix until fully combined.
- Mix until creamy. Gradually mix in powdered sugar and a pinch of salt. Beat until light and fluffy.
Hint: If your frosting is too soft to pipe, chill it for 20–30 minutes to help it firm up before using.
Helpful Hints
Don’t skip cooling the brown butter. If it’s too warm, it can melt the cream cheese and make the frosting runny. For best results, let the brown butter sit at room temperature until it’s just slightly warm—not hot—before mixing it in.
Another key to success is using room temperature cream cheese. Cold cream cheese won’t mix as smoothly and can create lumps in your frosting.
Top tip
Make sure the brown butter is fully cooled before adding it to the cream cheese. If it’s too hot, it can melt the cream cheese and make the frosting runny.
Also, don’t skip the brown sugar! It adds that signature caramel flavor that makes this frosting truly special.
Recipe
Brown Butter Cream Cheese Frosting
Equipment
Ingredients
- ½ cup butter salted, see directions for browning below
- 8 oz cream cheese softened, see note 1
- 2 teaspoons vanilla
- ½ cup brown sugar
- 2 cups powdered sugar
Instructions
Brown the Butter:
- Place butter in a saucepan over medium heat, stirring occasionally. The butter will begin to crackle, then start to foam. Once it starts to foam, it usually takes about 2-3 more minutes. Golden specks will start to come up in the foam and it will begin to smell nutty and delicious, once you start to see golden specks in the foam, it should take about 30 more seconds. See photos above for a visual. Remove from heat and place in a dish with a nice wide bottom so it'll cool quickly (I like to use a 9x13 baking dish) and place somewhere away from the warm stove.
Make the frosting:
- Once the browned butter has cooled to room temperature, make the frosting. Beat the softened cream cheese on medium speed with an electric mixer until perfectly smooth, about 1-2 minutes. Add the brown butter and beat until well combined. Add the vanilla and brown sugar and beat about 2 minutes, until the brown sugar has mostly dissolved. Add the powdered sugar and mix until smooth. To use for piping, refrigerate for 30 minutes first for best results.
Notes
- Cream cheese that is nice and soft is smoother and will make your frosting less lumpy. We highly recommend using cream cheese that is fully softened.
- This makes enough to frost about 16-24 cupcakes, depending how much you use.
- Store leftovers in the refrigerator in an airtight container for up to 2 weeks. Allow to warm on the counter for 15 or so minutes and give it a little stir before use after storing.
Nutrition
Substitutions and Variations
Looking to put your own spin on this brown butter cream cheese frosting? Try these easy tweaks:
- Maple Variation – Swap part of the vanilla with maple extract for a warm fall flavor.
- Peanut Butter Twist – Add 2 tablespoons of peanut butter for a rich, nutty note.
- Caramel-Boosted – Stir in 1 tablespoon of caramel sauce for extra indulgence.
- No Cream Cheese – Substitute mascarpone for a lighter, slightly sweeter take.
Other Great Frosting Ideas
Homemade frostings are fun to make and taste ten times better than store-bought frosting. Be sure to try our Chocolate Cream Cheese Frosting, cool whip frosting, and mascarpone frosting.
Storage
Store leftover frosting in an airtight container in the refrigerator for up to 2 weeks. Let it soften at room temperature before spreading or piping, and give it a quick stir to revive the texture.
You can also freeze this frosting for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before using.
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