This creamy, nutty, and tangy brown butter cream cheese frosting is perfect for cakes, cupcakes, and anything between. While this frosting is perfect for fall, it can be enjoyed all year long.
Place the butter into a small skillet over medium heat. Heat the butter until it melts. Continue to cook while stirring and scraping the pan. Once the butter near the bottom starts to brown and the butter smells nutty, remove the pan from the heat and transfer the butter to a heat-proof bowl.
Let the butter sit at room temperature to re-solidify before continuing with the recipe.*
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, browned butter, and salt until light and smooth. This will take about five minutes.
Add in the vanilla. Beat to combine.
Add the confectioners' sugar slowly, about one cup at a time, and mix until smooth.
Add milk, 1 tablespoon at a time, to achieve desired consistency.
Notes
*You can place your browned butter into the refrigerator to help speed up the process. However, if your nutty butter is cold, you'll have to let it return to room temperature before proceeding.