-
-
My review
Cream Cheese Frosting with Brown Butter and Bourbon
32
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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 339Original recipe yields 12 servings (1 batch: enough for a 2- or 3-layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
You might also like
Footnotes
- Cook's Notes
- For best results, use high-quality bourbon. I use Maker's Mark®. You may substitute 1/2 teaspoon vanilla extract for the vanilla bean seeds.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3843 Ratings
-
-
-
-
-
Most helpful positive review
2/12/2011
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...
Most helpful critical review
2/12/2012
i was so excited about this recipe after reading all the wonderful reviews but after going thru all the trouble of making it i was extremely disappointed. i followed the recipe exactly and it en...
Most helpful
Most positive
Least positive
Newest
2/12/2011
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...
3/8/2011
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 ...
5/6/2011
Truly scrumptious! Silky texture. Beautiful color. Excellent recipe.
4/24/2011
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 cr...
5/13/2011
So good I actually posted the recipe on Facebook! I don't normally like frosting, but this has a much more complex flavor due to the brown butter--and is very creamy. I made 2 versions: Only ch...
2/10/2012
this is the best frosting i've ever had. this was absolutely perfect on a carrot cake. be sure to watch the butter closely (and have extra) because it is easy to burn. Also i've made this wit...
10/19/2011
OUT OF THIS WORLD. The brown butter gave it such a heavenly flavour and the bourbon added to the exquisite oomph factor. I used this to go with 'Banana Cupcakes' recipe also from this site. What...
6/7/2011
Ok- my husband says this is his favorite frosting. I added 2 X the amount of bourbon and still thought it could use some tweeking.