Step 1

In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom.

Step 2

Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Transfer the butter to the fridge to solidify to a softened butter consistency. This takes about 60-90 minutes. Every 20-30 minutes, stir the butter. This helps ensure the bits of browned butter are distributed throughout the butter.

Step 3

Cream together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed.

Step 4

Mix in the sifted powdered sugar 1/2 cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.

Step 5

Once all the sugar has been added, mix in the vanilla extract and salt. Beat on high until the browned butter buttercream is fully incorporated and your desired consistency. If the buttercream is too thick, add 1 - 2 tbsp (15 - 30 ml) milk of choice, beating until well incorporated.

Step 6

Transfer the brown butter cream cheese frosting to an airtight container or use to top your favorite cake, cupcakes, cookies or brownies.