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  • Writer's pictureKelli Wright

Frosting Appreciation Post

Updated: Sep 23, 2021

This is a frosting appreciation post. Before making this recipe, I would have told you that I am more into the cake than the frosting. But....this one made me switch sides.

For my stepmom's birthday, I was asked to make her a cake. I always look forward to opportunities to make creations for friends and family, because it gives me a chance to try new recipes and share delicious things with others.

So I made the devil's food cake recipe featured in one of my America's Test Kitchen cookbooks but I wanted something a little more special for the frosting.

Enter Brown Butter Cream Cheese Frosting.

You read that right.

Brown. Butter. Cream. Cheese. Frosting.

Can you even?!

I used the recipe from Claire Saffitz's Dessert Person and I am so pleased with the result. It's a bit labor intensive and time consuming, but the taste is worth it. It can even be made beforehand if you are in a pinch. There are other recipes out there, but she does a fantastic job of explaining the process.

The best part of the recipe is after cooking off the water in the butter, you are left with a richer, deeper concentrate of butter which you can cool back up to room temperature. That's how you incorporate it in with the cream cheese. Check out this fun little time lapse of this process.

I cannot say enough good things about brown butter cream cheese frosting. It is creamy and wonderful, and probably would go well with any kind of cake.

Or by itself.

On a spoon.

But who would do that, right?

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