Cream Cheese Frosting with Brown Butter and Bourbon

Cream Cheese Frosting with Brown Butter and Bourbon

metread 29

"This frosting pairs perfectly with banana, carrot, and spice cakes. Browning the butter gives it a deep, nutty flavor. As with many buttercreams, you may need slightly more or less sugar to reach your desired consistency."

Ingredients 40 m {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
  2. Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
  3. Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.
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  • Cook's Notes
  • For best results, use high-quality bourbon. I use Maker's MarkĀ®. You may substitute 1/2 teaspoon vanilla extract for the vanilla bean seeds.
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Reviews 28

  1. 31 Ratings


Fantastic! One of the few recipes on here that I am not tempted to change in any way! I brown butter for my cookies, but I'd never thought of doing it for frosting and I was pleasantly surprised. I used some of my boyfriend's 18 year Elijah Craig bourbon (shhhh!!) and it was heavenly. Definitely don't use something cheap! I used this to frost a carrot cake and it was a perfect combination. Just a tip for first time butter-browners: make sure you have extra butter on hand just in case you burn the first batch!


Amazing! I made this as is and it was delish, but I needed more frosting, so I added another 8 oz. cream cheese and a little more burbon, and used it on the Carrot Cake III from this site. Rave reviews :) Thanks for a fabulous recipe metread!

What's for dinner, mom?

This was by far the best frosting I ever had! Finally a frosting that is not so overpoweringly sweet or greasy! I never used browned butter before and really enjoyed the flavor! I used soy cream cheese and added 1 teaspoon organic powdered vanilla beans. I subbed the heavy cream with non dairy creamer. I frosted cream cheese pound cake (from AR that I added bourbon to as well) This recipe moves right to the front of the line in my recipe box!