“Light as Air” Brown Butter Cream Cheese Frosting

This frosting unreal. I really don’t know how else to say it. It’s light, fluffy, rich, tangy, and downright delicious. We prefer to pair it with our Spiced Carrot Cake, but it truly can grace any cake you like. It’s worth all of the effort and will probably win you a medal of some sort. Have we hyped this frosting enough yet? Try it and see why we love it so much!

Ingredients:

1 stick of unsalted butter

1 stick of salted butter

2 8 oz. packages of cream cheese (room temperature)

1 1/2 cups heavy whipping cream

1 teaspoon vanilla

4 cups powdered sugar

Directions:

In saucepan, melt the butter and let it cook until the milk solids in the butter start to get toasty brown. Be careful not to let the butter burn, it's a fine line between nicely toasted and burned, so watch it closely! Once browned, pour butter into a glass bowl and stick it in the fridge until its just solidified but not overly hard. When your butter is almost set up, wisk heavy whipping cream in a bowl until stiff peaks form. Scrape set butter into separate mixing bowl, making sure to get all the yummy brown bits. Add cream cheese and vanilla and with a hand mixer or in your stand mixer, beat until light and fluffy. Slowly start to add powdered sugar one cup at a time while mixer runs on low speed. Once powdered sugar is fully incorporated, remove mixer attachments, take 1/2 of stiff whipped cream and fold into frosting, once this is combined, add the rest of the whipped cream and continue to gently fold it into the frosting until thoroughly mixed. From here, you're ready to frost your cake!

With the dairy elements in the frosting, you'll want to keep this frosted cake refrigerator until 1-2 hours before serving.