This cream cheese frosting is like one you would enjoy at a swanky gourmet bakery in New York or Los Angeles. The brown butter gives it a rich nuttiness and the blend of mascarpone and cream cheese is just amazing. This works well on carrot cakes, spice cakes, pumpkin rolls, cupcakes and anything else you like! It is very easy to make and it freezes well up to three months.
HERE’S HOW I MADE IT
In a small light bottom skillet over medium heat, melt and cook the butter until lightly browned and with a nutty fragrance, about 5-8 minutes. Remove from heat and transfer to a heat safe container, like a Pyrex measuring cup, and refrigerate until solid.
Note: You want a light bottom so you can see how the butter is browning. You also want to move the butter around with a head safe spatula so the milk solids don’t burn.
Once solid, remove from refrigerator and add to a standalone mixer (or bowl with hand held mixer) and beat until creamed. Add a block of room temperature cream cheese, a container of mascarpone, vanilla paste and kosher salt and beat until well blended. Remember to scrape down the sides.
Add confectioner’s sugar (powdered sugar) one cup at a time and beat on low until incorporated, scraping down the sides after each cup. Once all sugar has been incorporated, beat on medium to high speed for 2-3 minutes to fluff up and smooth out.
And that’s it. You’re all done and now you have this amazing cream cheese frosting. It truly is next level flavor. Enjoy!
Brown Butter Mascarpone Cream Cheese Frosting
The most delicious cream cheese frosting! The richness of brown butter adds a nutty flavor and the combination of mascarpone and American cream cheese is perfect.
Ingredients
- ½ cup unsalted butter, room temperature (1 stick) prefer Plugra or Kerrygold
- 1 8-ounce block of full fat cream cheese, room temperature
- 1 8-ounce container Mascarpone cheese
- 1 Tablespoon vanilla paste
- ½ teaspoon kosher salt prefer Diamond brand
- 6 cups confectioner's sugar (powdered)
Instructions
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In a small light bottom skillet over medium heat, melt and cook the butter until lightly browned and with a nutty fragrance, about 5-8 minutes. Remove from heat and transfer to a heat safe container and refrigerate until solid.
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Transfer butter to standalone mixer and beat until creamed. Add cream cheese, mascarpone cream cheese, vanilla paste and kosher salt and beat on low until well blended.
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Add confectioner’s sugar, one cup at a time, and blend on low to avoid a powdered sugar cloud. Scrape the sides down after every cup of sugar. When all the sugar has been added, beat on medium-high speed for 2-3 minutes.
