Best 11 Browned Butter Frosting Recipes

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Indulge in the symphony of flavors with our collection of browned butter frosting recipes. Our culinary journey begins with the classic Browned Butter Frosting, a timeless favorite that elevates any cake or cupcake with its rich, nutty, and caramelized notes. For those seeking a chocolate symphony, the Browned Butter Chocolate Frosting is a match made in heaven, combining the depth of browned butter with the decadence of chocolate.

For a touch of citrusy delight, the Browned Butter Lemon Frosting adds a burst of sunshine to your creations, while the Browned Butter Maple Frosting offers a comforting warmth and a hint of fall flavors. But the adventure doesn't stop there. Our Browned Butter Cream Cheese Frosting is a luscious blend of tangy cream cheese and browned butter, creating a velvety and irresistible topping.

Last but not least, the Browned Butter Salted Caramel Frosting is a masterpiece of sweet and salty harmony, sure to tantalize your taste buds. With each recipe meticulously crafted and detailed, you'll have a treasure trove of frosting options to transform your baking into an unforgettable experience. Get ready to embark on a culinary adventure that will leave you and your loved ones captivated.

Here are our top 11 tried and tested recipes!

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING



Pumpkin Cookies with Browned Butter Frosting image

Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 30

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Steps:

  • Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  • On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  • In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  • Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g

FRESH APPLE CAKE WITH BROWNED BUTTER FROSTING



Fresh Apple Cake with Browned Butter Frosting image

Bake this delicious apple cake using pecans and top it with browned butter frosting for a perfect fall dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 15

Number Of Ingredients 13

1 1/2 cups chopped pecans
2 cups Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
2 cups sugar
2 eggs
2 teaspoons vanilla
2 1/2 lb Granny Smith apples (about 4 large), peeled, cut into 1/4-inch wedges
1 cup butter
1 box (16 oz) powdered sugar
1/4 cup milk

Steps:

  • Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
  • Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
  • Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
  • Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
  • Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.

Nutrition Facts : Calories 560, Carbohydrate 80 g, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 420 mg

APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING



Applesauce Spice Cookies with Browned Butter-Cream Cheese Frosting image

Betty Crocker™ Super Moist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.

Provided by By Cindy Rahe

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup unsweetened applesauce
1 egg, slightly beaten
1/4 cup canola oil
1/4 cup unsalted butter
1 package (8 oz) cream cheese, softened
2 1/2 cups powdered sugar
Dash of salt

Steps:

  • Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
  • In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
  • Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
  • In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
  • In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 10 g, TransFat 0 g

PUMPKIN BARS WITH BROWNED BUTTER FROSTING



Pumpkin Bars with Browned Butter Frosting image

It wouldn't be fall without pumpkin bars, and I think everyone has a favorite version. I based this recipe on one of my grandmother's, so sweet memories are baked into every batch. -Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup orange juice
1/2 cup canola oil
2 large eggs, room temperature
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup butter, cubed
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 166mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING



Orange-Spice Pumpkin Bars with Browned Butter Frosting image

Tempting flavors of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 48

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/3 cup butter (do not use margarine)
2 cups powdered sugar
1/2 teaspoon vanilla
2 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
  • In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 12 g, TransFat 0 g

BANANA-CASHEW BARS WITH BROWNED BUTTER FROSTING



Banana-Cashew Bars with Browned Butter Frosting image

Browned butter cream cheese frosting is a perennial favorite, and layered on top of a banana-cashew bar, it's perfectly irresistible.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 14

1 cup granulated sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup butter or margarine, softened
2 eggs
1 cup Gold Medal™ flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped cashews
1/2 cup butter (do not use margarine)
3 1/4 cups powdered sugar
1 teaspoon vanilla
1 to 3 tablespoons milk
24 cashew halves, if desired

Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix granulated sugar, bananas, 1/3 cup butter and the eggs until blended. Stir in flour, baking powder, baking soda and salt until combined. Stir in cashews; spread batter in pan. Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 40 minutes.
  • In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown; remove from heat. Using spoon, gradually beat in powdered sugar. Stir in vanilla and the milk, 1 tablespoon at a time, until frosting is smooth and desired spreading consistency. Immediately spread over cooled bars. Score into 6 rows by 4 rows, making shallow cuts in frosting. Top center of each bar with cashew half, pressing in lightly. Cut bars on scored lines.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Bar, TransFat 0 g

GLUTEN-FREE BANANA CUPCAKES WITH BROWNED BUTTER FROSTING



Gluten-Free Banana Cupcakes with Browned Butter Frosting image

Ripe bananas? Mix them with Betty Crocker® Gluten Free yellow cake mix and create delicious homemade cupcakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 17

Number Of Ingredients 11

Reynolds™ Baking Cups
1 box (15 oz) Betty Crocker™ Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Place Reynolds Baking Cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
  • Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
  • In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 32 g, TransFat 0 g

BROWNED BUTTER FROSTING



Browned Butter Frosting image

Make and share this Browned Butter Frosting recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 10m

Yield 60 cookies

Number Of Ingredients 4

1/2 cup butter
3 1/2 cups powdered sugar
5 teaspoons boiling water
1 1/2 teaspoons vanilla

Steps:

  • In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (do not scorch).
  • Remove from heat.
  • Stir in powdered sugar, boiling water, and vanilla.
  • Using a wooden spoon, beat until frosting is easy to spread.
  • If necessary add a little more boiling water, 1 t. at a time until frosting is spreadable.
  • Immediately spread.
  • If frosting begins to set up, stir in a small amount of boiling water.

Nutrition Facts : Calories 41.1, Fat 1.5, SaturatedFat 1, Cholesterol 4.1, Sodium 13.7, Carbohydrate 7, Sugar 6.9

CRANBERRY NUT COOKIES / BROWNED BUTTER FROSTING



Cranberry Nut Cookies / Browned Butter Frosting image

I made the cookies for my Cranberry loving Mom, for Valentines Day...thought with the beautiful colors, they'd be appropriate...needless to say, she was very pleased... Remember, Cranberries aren't just for Thanksgiving...I stock up on them, and freeze them, so I can enjoy them all year round... Enjoy! My photos

Provided by Cassie *

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 18

1/2 c butter, softened
1 c sugar
3/4 c packed, brown sugar
1 egg
1/3 - 1/2 c milk
1/2 tsp orange extract
1 Tbsp orange juice
3 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 1/2 c chopped, frozen or fresh cranberries
1 c chopped, walnuts or pecans
FROSTING
1/3 c butter
2 c confectioners' sugar
1 1/2 tsp vanilla
2 - 4 Tbsp hot water

Steps:

  • 1. Preheat to 350 degree F. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well.
  • 2. Add milk, extract, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. ( Batter will be stiff.)
  • 3. Stir in cranberries and nuts. ( I mixed with fingers )
  • 4. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. ( my cranberries were froze, so I didn't cut mine up real well, and they still turned out well.) I actually used my fingers to place dough from bowl to pan. I just estimated 1 tablespoon, some were a bit bigger. There's no better tools than your fingers..lol!
  • 5. Bake for 12-15 minutes or until golden brown.
  • 6. Cool on wire racks.
  • 7. Frosting: Heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
  • 8. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency.
  • 9. Frost cooled cookies. Enjoy!

BROWNED BUTTER FROSTING



Browned Butter Frosting image

A truly delicious frosting that almost tastes like caramels. Perfect for cakes and cinnamon rolls.

Provided by kategreat

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 24

Number Of Ingredients 4

1 cup butter
7 cups confectioners' sugar, or more as needed
½ cup milk, or more as needed
1 tablespoon vanilla

Steps:

  • Melt butter in a saucepan over medium-low heat and cook, stirring constantly, until butter turns golden brown, 5 to 10 minutes.
  • Beat confectioners' sugar, browned butter, milk, and vanilla together in a bowl until a frosting consistency is reached, 3 to 5 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 36.7 g, Cholesterol 20.7 mg, Fat 7.8 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 57 mg, Sugar 36.1 g

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING



Pumpkin Cookies with Browned Butter Frosting image

The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. -Robin Nagel, Whitehall, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 9 dozen.

Number Of Ingredients 15

1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup canned pumpkin
2 large eggs, room temperature
1/2 cup crystallized ginger, finely chopped
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon salt
FROSTING:
2/3 cup butter, cubed
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use high-quality butter. The better the butter, the better the frosting will taste. Look for unsalted butter with a fat content of 82% or higher.
  • Brown the butter correctly. The key to a good browned butter frosting is to brown the butter until it is a deep golden brown color and has a nutty aroma. Be careful not to burn the butter, or the frosting will taste bitter.
  • Let the browned butter cool slightly before using it. This will help to prevent the frosting from curdling.
  • Use a stand mixer or hand mixer to beat the frosting until it is light and fluffy. This will take several minutes, so be patient.
  • Add the powdered sugar gradually, beating well after each addition. This will help to prevent the frosting from becoming lumpy.
  • Flavor the frosting to your liking. You can add vanilla extract, almond extract, or other flavorings to taste.
  • Use the frosting immediately or store it in the refrigerator for later use. Bring the frosting to room temperature before using it if it has been refrigerated.

Conclusion:

Browned butter frosting is a delicious and versatile frosting that can be used on a variety of desserts, from cakes and cupcakes to cookies and brownies. It is easy to make and can be flavored to your liking. With its rich, nutty flavor and creamy texture, browned butter frosting is sure to be a hit with everyone who tries it.

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