The perfect fall icing, a brown butter cream cheese frosting that pairs perfectly with a spice cakes, pumpkin or sweet potato cakes!
Slice butter into thin slices and place in a sauce pan on medium heat, stirring constantly.
As the butter begins to brown, the milk solids will separate and fall to the bottom of the pan as brown specks. Continue until butter has a light brown consistency and the specks have formed.
Next, place the butter into a container and allow to cool in the fridge for about an hour. Remove once the butter has as resolidified.
Place cooled butter into your mixer and begin to whip until it has creamy consistency. *The butter will not be become as white as it does when it's not browned*
Add cream cheese and vanilla extract to the creamed butter.
Next, add powdered sugar into the mixture in one cup intervals, stopping each time to ensure the powdered sugar is blended into the butter
Finally, add in heavy whipping cream one tablespoon at a time until the frosting reaches your desired consistency. Add more whipping cream for a more whipped frosting. The frosting is ready to serve immediately!