Browned Butter-Cinnamon-Cream Cheese Frosting might just become your new go-to frosting for all of your favorite confections.
1/2 cup butter
2 (8-oz.) packages cream cheese, softened
2 (16-oz.) packages powdered sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
How to Make It
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.
I agree...absolutely THE BEST frosting ever! It would go great on most any flavor of cake/cupcake I can think of. Pumpkin, banana, vanilla, chocolate, red velvet, carrot cakes...brownies. Shoot, this frosting would taste good on a gym sock. At first when I started beating the butter straight out of the fridge with the cream cheese, I thought the frosting would be too thick and that I would need to add a little milk to it but it turned into the perfect consistency for frosting my cupcakes. I made a 1/2 batch of the frosting and it was perfect for frosting 24 cupcakes with a fairly thick layer of frosting. I will be making this recipe for many years to come.
This is honestly the best frosting I have ever made, and I have made a LOT of homemade frostings. We used it on gingerbread man cookies (the recipe from the same Southern Living issue) and it was fantastic!