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Rich Brown Butter Sugar Cookie Frosting

brown butter sugar cookie frosting - featured image

A rich, nutty brown butter frosting that transforms simple sugar cookies into a cozy, indulgent treat with a toasted caramel-like flavor. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 to 4 tablespoons (30-60ml) heavy cream or whole milk
  • Pinch of salt
  • Optional: 1/4 teaspoon almond extract or a pinch of cinnamon for flavor twist

Instructions

  1. Brown the Butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly until it foams and turns golden brown with brown flecks, about 5-7 minutes. Remove from heat immediately.
  2. Cool the Butter: Pour browned butter into a heatproof bowl and let cool for 10-15 minutes until warm but not hot.
  3. Mix the Frosting: In a mixing bowl, combine 3 cups (360g) sifted powdered sugar and the cooled browned butter. Beat on low speed until combined, then whip on medium speed until fluffy, about 2-3 minutes.
  4. Add Vanilla and Salt: Stir in 1 teaspoon vanilla extract and a pinch of salt. Mix well.
  5. Adjust Consistency: Add 2 tablespoons (30ml) heavy cream or milk and beat. Add more cream 1 tablespoon at a time if too thick, or more powdered sugar if too thin, until smooth and spreadable.
  6. Final Whip: Beat frosting for an additional minute to make it light and airy. Taste and adjust sweetness or vanilla if needed.
  7. Frost the Cookies: Use immediately to frost sugar cookies or refrigerate up to 3 days. Bring to room temperature and re-whip before use.

Notes

Use a light-colored pan to brown butter for better color control. Cool butter properly before mixing to avoid runny frosting. Sift powdered sugar for smooth texture. For piping, add more powdered sugar to stiffen frosting. Store in airtight container in fridge up to 3 days or freeze up to 1 month.

Nutrition

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