Level up your cookie game with this browned buttercream frosting! It’s absolutely bursting with flavor and so easy to make! You’ll want to put it on everything!
The only thing you need is a little extra time and you’ve got an amazing frosting sure to wow your friends and family this coming holiday season.
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
What Is Browned Butter?
Brown butter, also called browned butter, comes from melting butter and continuing to cook it until the milk solids in the butter toast and turn brown.
This creates an amazing caramel flavor and color. A lot of people describe it as nutty. I think it also has a rich cheesy smell to it. That sounds kind of off-putting in a sweet treat but it’s so good!
This difference in flavor is incredible and when paired with sugar, it makes the most amazing caramel frosting without the same amount of effort as regular caramel.
Supplies
Pot – any old pot will do.
Silicone spatula – this set from Amazon is heat resistant.
Container for the freezer – you need something for it to hang out in while it cools and solidifies.
Stand Mixer or Hand Mixer – you don’t really need a lot of power to whip this but doing this with just a whisk might suck a little. I have a stand mixer but an electric hand mixer would work great too.
Piping bags – these are optional depending on what you use the frosting for.
Sugar Crystal Sprinkles – I just discovered these rainbow ones and I want to put them on everything. They’re so BEAUTIFUL! These are in all the pictures for this post.
How to Make Browned Buttercream Frosting
Melt 1 cup of butter ( 2 sticks) in a pot over medium heat while you stir.
It takes a few minutes to get started but once it starts to brown, it goes pretty fast and it’s easy to burn it.
You’ll know it’s starting to brown when it all the sudden starts smelling like caramel candy and the color starts to deepen.
Don’t leave the pot at this point and just keep stirring. It will foam up a lot and be kind of difficult to see the butter at the bottom.
When it turns the color of an almond, take it off the heat, pour into an airtight container and put it in the freezer to cool down and solidify again.
While it’s cooling, now is a good time to make some delicious cookies to put it on. (Recipe for my perfect sour cream sugar cookies coming soon!)
Once the butter is solid again, put it in a mixing bowl and whip it until it looks lighter in color and fluffy.
Mix in 3-4 cups of powdered sugar and 2 teaspoons of vanilla extract.
Then add in 2-3 tablespoons of milk until you get the consistency you want.
Make sure to scrape the sides of the bowl down and mix again.
Add a pinch of salt to finish it off.
Now you have browned buttercream frosting!
Store the frosting in an airtight container in the fridge for 3 weeks or in the freezer for 3 months. Let it come up to room temperature and re-whip it if needed.
What should I put browned buttercream frosting on?
Here’s what you can use it on:
- sugar cookies
- sandwich cookie filling
- cakes
- toast
- cupcakes
- cinnamon rolls (one of my favorite combinations)
- chocolate candy filling
- truffles
- mix with cake for cake pops
Print it for later!
Browned Buttercream Frosting
Level up your cookie game with this browned buttercream frosting! It's absolutely bursting with flavor and so easy to make!
Ingredients
- 1 cup (2 sticks) butter
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
- small pinch of salt
Instructions
- Melt the butter over medium high heat until it turns brown, the color of almonds.
- Pour into an airtight container and place in the fridge or freezer to cool completely, so it's solid again.
- Whip the solidified butter in a mixer until it's smooth, creamy, and lighter in color.
- Add powdered sugar and mix.
- Add vanilla and mix.
- Add 1 teaspoon of milk at a time until you have the desired consistency.
- Add a small pinch of salt and mix.
- Enjoy!
Notes
Store the frosting in an airtight container in the fridge for 3 weeks or in the freezer for 3 months. Let it come up to room temperature and re-whip it if needed.
Nutrition Information:
Yield:
40Serving Size:
2 tablespoonsAmount Per Serving: Calories: 130Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 33gFiber: 0gSugar: 32gProtein: 0g
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Things We’ve Been Enjoying and You Might Like Too
Hungry Hungry Hippos Game – My little kids love this game.
Seeking Persephone by Sarah M. Eden – This is my FAVORITE book right now. It’s a proper romance (so it’s appropriate) and it’s a play on Beauty and the Beast! There’s romance, heroism, excitement, humor. I loved it! It sent me on a rabbit hole reading a bunch more books in the series but so worth it!
Light Up Cornhole Game Set – This is a fun game to play now that the weather is cooling off in Texas. We can actually go outside and enjoy the evening. I bought our set from Walmart but you can also find a similar set on Amazon.
Bath and Body Works IN THE STARS Shower Gel – I LOVE how this smells and the scent lasts for a long time after using it. Definitely worth it! It’s a limited edition scent so you gotta grab it before it’s gone!
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