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Cream Cheese Frosting with Brown Butter and Bourbon

Cream Cheese Frosting with Brown Butter and Bourbon

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
metread

metread

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • 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

Directions

  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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Reviews

topolino
12

topolino

2/14/2011

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!

Celeste
11

Celeste

3/10/2011

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!

hazelnut
7

hazelnut

6/20/2011

Truly scrumptious! Silky texture. Beautiful color. Excellent recipe.

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