Brown Butter Cream Cheese Frosting Recipe
Smooth, creamy, and enriched with caramel-like flavor.
Servings 1.5 Cups
Ingredients
- 1 Cup Cream cheese at room temperature (224g)
- 1/2 Cup Unsalted butter at room temperature (113g)
- 1 2/3 Cups Powdered sugar (200g)
- 1 teaspoon Vanilla extract
- 1/4 Cup Brown milk powder (30g)
Instructions
- Beat the cream cheese until smooth in a large bowl or a bowl of a stand mixer.
- Mix in the butter in three parts.
- Gradually add the powdered sugar and mix until incorporated. Mix in the vanilla extract.
- Mix in the dry milk powder.
- The frosting is ready to be used or refrigerated.
Notes
- The frositing should be refrigerated within one hour and up to five days. Or, three days in whipped cream was incoporated.
- Opt for unsalted butter to regulate the level of saltiness in the frosting.
- Ensure ingredients are at room temperature; if too cold, cream cheese may clump, and butter may not blend properly.
- When using brown butter, it needs to be soft and at room temperature. If it is melted or too warm, it will melt the cream cheese and curdle the mixture.
- Scrape the bottom and sides of the bowl as you go.
- Should the icing thicken due to the milk powder, gradually add heavy cream, one teaspoon at a time, until it reaches the desired consistency.