Brown Butter Cream Cheese Frosting Recipes

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

Steps:

• Melt butter and allow to cool.
• In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
• Continue to beat until light and fluffy. Do not over mix, or it will collapse.
• Spread immediately and store cake in refrigerator.

Steps:

• Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
• Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

Steps:

• In a small saucepan over medium heat, melt butter; heat until the butter browns, about 4 minutes.
• Meanwhile, place the cream cheese in a large mixing bowl.
• Pour the hot butter over the cream cheese and add the vanilla.
• Blend with an electric mixer on low speed until the butter and cream cheese are smooth and combined.
• Add the sugar, a little at a time, beating on low until the sugar is incorporated.
• Once it has all been added, increase the mixer speed to medium for 20 seconds and beat until fluffy.
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Steps:

• In a small saucepan, over medium heat, cook 1/2 cup butter (1 stick) until browned and nutty fragranced. Watch carefully, stir occasionally and do not let burn. This should take about 15-20 minutes.
• Cube the other 1/4 cup of butter (1/2 stick) and place in a mixing bowl with softened cream cheese. Pour browned butter over top and allow to sit for about 3 minutes. Add the vanilla extract or vanilla bean seeds. With an electric mixer, beat until the butter and cream cheese are smooth. Gradually add the confectioners' sugar until the proper consistency is reached. (To avoid lumps, shake/sift sugar through a sieve.) Add 1-3 tablespoon heavy cream, if needed, to thin to a spreading consistency.
• If the frosting is too soft for decorating, refrigerate for about half an hour before using.

Steps:

• Place the butter and shortening into the bowl of a stand mixer and, using the paddle attachment, cream the butter on high until light and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute. Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, approximately 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

Steps:

• Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
• Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
• Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

Steps:

• Melt butter in microwave for 3 to 5 minutes in a microwaveable bowl.
• Watch it closely after 3 minutes.
• Stir in sugar.
• Blend in cream and vanilla.
• Beat until smooth and spreadable.

Steps:

• Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
• Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
• Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
• Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
• Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
• While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
• Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
• Spread frosting over the cooled cake. Chill cake until ready to serve.

Steps:

• Beat cream cheese until smooth and creamy on high.
• Add the milk and vanilla and continue to beat.
• Add the brown sugar and beat until smooth.
• Add the powdered sugar until smooth and no lumps and is consistency you like.