Brown Butter Cream Cheese Frosting
This frosting is amazing. I won’t even pull up my thesauruses and find a better word because there isn’t.
Servings: 12 cookies
Ingredients
- 1/2 c 1 stick unsalted butter
- 8 oz cream cheese 1 package at room temperature
- 3 c confectioners' sugar
- 1 tsp. vanilla extract use a good quality
Instructions
- In a stainless steal or light colored ceramic saucepan, melt 1/2 cup (1 stick) butter over medium heat. (You will want to be able to see the color changing in the butter.)
- As the milk solids in the butter will start to foam, gently stir the butter.
- The milk solids will subside then start to brown. You should start to smell the aromatic nutty flavors. (this takes anywhere from 5-10 minutes over medium heat. It can take 15 minutes over medium low heat)
- Remove butter from heat and set aside to cool. If you have any small brown bits that is ok, but if there areany burnt bits you will want to strain the butter in cheesecloth.
- Place plastic wrap in a bowl and pour room temperature butter into bowl.
- Set butter in fridge until solid. (about 3 hours)
- Remove butter from fridge and allow it to come to room temperature. (about 2 hours) Do not microwave.
- If you have any burnt bits you can remove them at this time; simply scrape away.
- Place all ingredients in stand mixer and start on lowest setting. After 30 seconds increase to medium speed and blend until you reach desired consistency. (It's really creamy and delicious after about 2 minutes)
- You can store this in the fridge for three weeks, but be sure to allow it to come to room temperature before using.