Rich Brown Butter Sugar Cookie Frosting Recipe
A rich, nutty, and smooth frosting made by browning butter before mixing with powdered sugar, vanilla, and cream. Perfect for sugar cookies and other baked treats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 3 cups frosting (approximately 24 servings of 2 tablespoons each) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225g) unsalted butter
- 4 cups (480g) powdered sugar (confectioners’ sugar), sifted
- 1 ½ teaspoons pure vanilla extract
- 3–4 tablespoons (45–60ml) heavy cream or whole milk
- A pinch of salt
- Optional: ¼ teaspoon almond extract
- Optional: A pinch of cinnamon or nutmeg
Instructions
- Brown the Butter (10 minutes): Place 1 cup (225g) of unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter melts, foams, and turns golden brown with toasted nutty aromas. Remove from heat immediately and pour into a heatproof bowl to cool for about 10 minutes until warm but not hot.
- Combine Butter and Sugar (5 minutes): Pour the cooled brown butter into a stand mixer bowl or large mixing bowl. Add 4 cups (480g) sifted powdered sugar. Mix on low speed to combine, then increase to medium. The mixture will look grainy at first.
- Add Vanilla and Salt (1 minute): Add 1 ½ teaspoons pure vanilla extract and a pinch of salt. Continue mixing to blend flavors.
- Adjust Consistency (2-3 minutes): Gradually add 3 to 4 tablespoons (45–60ml) heavy cream or whole milk, one tablespoon at a time, mixing well after each addition. Stop when the frosting is creamy, smooth, and spreadable. Adjust powdered sugar or cream as needed.
- Final Whip (2 minutes): Increase mixer speed to high and whip the frosting for about 2 minutes to add airiness and lightness.
- Use Immediately or Chill: Spread on sugar cookies right away or cover and refrigerate for up to 3 days. Before using chilled frosting, bring to room temperature and whip briefly to restore texture.
Notes
Watch the butter carefully while browning to avoid burning. Let the browned butter cool to warm before mixing to prevent runny frosting. Use fresh, sifted powdered sugar for smooth texture. Adjust cream slowly to get desired consistency. Whip frosting at high speed for fluffiness but avoid overwhipping. Refrigerate leftovers up to 3 days; bring to room temperature and whip before use. Can freeze up to one month.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 24
- Fat: 9
- Saturated Fat: 5.5
- Carbohydrates: 25
- Protein: 0.2
Keywords: brown butter frosting, sugar cookie frosting, easy frosting recipe, homemade frosting, brown butter, sugar cookies, dessert frosting