---
comments: true
tags:
  - frosting
  - ingredient
  - claire-saffitz
---
# :cake: Brown Butter Cream Cheese Frosting

![Brown Butter Cream Cheese Frosting][1]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 10 minutes |

## :salt: Ingredients

| :fork_and_knife_with_plate: Layers |
|:----------------------------------:|
| 3 Tiers |

- :butter: 227 g unsalted butter
- :cheese_wedge: 16 oz cream cheese
- :icecream: 1 vanilla bean
- :salt: 1 pinch kosher salt
- :candy: 1 lb confectioners' sugar

| :fork_and_knife_with_plate: Layers |
|:----------------------------------:|
| 2 Tiers |

- :butter: 151 g unsalted butter
- :cheese_wedge: 8 oz cream cheese
- :icecream: 0.5 vanilla bean
- :salt: 1 pinch kosher salt
- :candy: 227 g confectioners' sugar

## :cooking: Cookware

- 1 stand mixer

## :pencil: Instructions

### Step 1

Brown the unsalted butter and add to the bowl of a stand mixer.

### Step 2

Solidify the brown butter submerging the stand mixer bowl into an ice bath until opaque but not hardened and still soft.

### Step 3

Add room temperature cream cheese to mixer bowl and mix on medium speed until smooth.

### Step 4

Add vanilla bean to mixer bowl.

### Step 5

Add a generous pinch of kosher salt and confectioners' sugar to bowl

### Step 6

Pulse mixer to combine everything with towel over mixer to prevent spillage.

### Step 7

Beat mixture until combined.

!!! note

    If the frosting is loose and won't hold it's shape, which can be confirmed by checking for a soft peak,
    refrigerate for 10 minutes while stirring the frosting every few minutes.

## :link: Source

- <https://youtu.be/ou3zj0R0Gus?si=eDPRcbSBk_GqIZLk&t=706>

[1]: <../../assets/images/brown-butter-cream-cheese-frosting.jpg>