AuthorBeanzCategoryIcings and FillingsIn a light colored pan, brown 8 oz of unsalted butter on low medium heat. Remove from heat brown bits are seen at bottom of pan and butter is a light amber color and has a nutty aroma. Place is heat proof container and allow to cool to room temperature.
Add brown butter and regular butter to a bowl fitted for stand mixer and beat on medium speed with paddle attachment until butter is lighter in color and fluffy. Be sure to scrape sides occasionally.
Add cream cheese to butter and continue beating on medium speed until incorporate and lighter in color. Add vanilla, salt, and 1 cup powdered sugar. Continue to beat until incorporated.
Add 1 tbsp heavy cream and beat on medium speed until incorporated, alternate heavy cream and powdered sugar additions until full amounts are added.
After all ingredients have been added, beat on medium high speed until frosting is light, fluffy, and smooth. Makes enough to ice one 2 layer 9 in cake.
Ingredients
Directions
In a light colored pan, brown 8 oz of unsalted butter on low medium heat. Remove from heat brown bits are seen at bottom of pan and butter is a light amber color and has a nutty aroma. Place is heat proof container and allow to cool to room temperature.
Add brown butter and regular butter to a bowl fitted for stand mixer and beat on medium speed with paddle attachment until butter is lighter in color and fluffy. Be sure to scrape sides occasionally.
Add cream cheese to butter and continue beating on medium speed until incorporate and lighter in color. Add vanilla, salt, and 1 cup powdered sugar. Continue to beat until incorporated.
Add 1 tbsp heavy cream and beat on medium speed until incorporated, alternate heavy cream and powdered sugar additions until full amounts are added.
After all ingredients have been added, beat on medium high speed until frosting is light, fluffy, and smooth. Makes enough to ice one 2 layer 9 in cake.
