Cream Cheese Frosting is awesome! Everyone knows this. How do you make it even more lush? (I know you think it can’t be! Oh, but it can.) Beurre noisette, or brown butter, elevates this frosting to higher, dreamier level than before. The added rich, nuttiness of the brown butter adds a flavor note to an otherwise one dimensional frosting. The glossary provides a step by step tutorial on how to make beurre noisette, should you need it.
1/2 cup (8 tablespoons/114 grams) unsalted butter, at room temperature
1, 8 ounce (226 grams) package cream cheese, at room temperature
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract or pure vanilla paste
3 cups (375 grams) powdered sugar
How to use them:
Heat the butter until it reaches the brown butter, beurre noisette, stage. Pour it into a large mixing bowl and refrigerate it for at least an hour prior to making your frosting. This allows your butter to re-solidify and whip up beautifully in your frosting.The flavorful brown bits on top are the toasted milk solids, while the yellow portion underneath is actually the clarified butter, or ghee.When you are ready to make your frosting, beat the brown butter until creamy, about 3 minutes.Scrape down the sides and add the cream cheese, salt, and vanilla. Beat for another 3 minutes until smooth.Scrape down the sides and add in the powdered sugar, one cup at a time. Beat well between each addition of the powdered sugar, about a minute.Once all of the powdered sugar has been added, scrape down the sides and continue beating until the mixture is smooth, light and fluffy, about 5 minutes.You are now ready to spread or pipe on this delectable frosting on the lucky cake of your choosing. Mine, is this divinely delicious Carrot Coconut Cake that marries beautifully with this Brown Butter Cream Cheese Frosting!