Sharing my favorite buttercream frosting recipe today! Use my Pumpkin Spice Brown Butter Frosting for your Fall cupcakes, brownies and cookies. It’s good enough to eat right out of the jar 🙂
Buttercream Frosting Recipe
This buttercream frosting was so amazing I decided to give it it’s own post. It’s perfect on your favorite cupcakes, cakes, crackers and even from a spoon. Enjoy!
Try my Peppermint Buttercream Frosting too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your line up of ingredients. Nice and basic pantry/refrigerator staples.
In a small saucepan, melt your butter and swirl every so often until butter is nutty and browned. Usually takes me just under 10 minutes.
How To Make Brown Butter
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Place butter in small saucepan over medium-low heat. Swirl and melt completely. Butter will boil. Continue to swirl and cook until butter turns golden brown and brown bits start forming on bottom of pan. Once butter has a nutty scent and is deep golden brown, remove from heat and transfer to a heat proof bowl. Make sure you spoon out all little black bits from the saucepan. Let brown butter cool at least 15 minutes before using in a cookie recipe.
Place a softened stick of butter in your favorite stand mixer.
How To Make Buttercream Frosting Recipe
- Place remaining stick of softened butter into stand mixer, beating until creamy. Slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
- Store in an airtight container until ready to frost.
Beat butter until nice and creamy.
Slowly add cooled browned butter.
A little brown sugar up next.
Pumpkin time!
My favorite Fall spices.
Smells like a dream.
Mix her up.
Time for the powdered sugar.
Lots of powdered sugar, lol!
Oh yah, wait until you try this!
Place it in your favorite Mason Jar or airtight container until ready to frost.
Brown Butter Pumpkin Spice Frosting
Ingredients
- 3 sticks unsalted butter divided
- 1/4 cup light brown sugar packed
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 pound bag powdered sugar plus 2 cups
Instructions
- Place 2 sticks of butter into a small saucepan over medium low heat. Once butter is melted, swirl pan occasionally checking color. Once butter is browned, it will smell nutty and be a deep golden brown. Remove from heat and let cool completely to room temperature.
- Place remaining stick of softened butter into stand mixer, beating until creamy. Slowly beat in browned butter until combined. Add pumpkin, cinnamon, nutmeg and slowly add powdered sugar until thick and desired consistency. You can add tablespoons of milk to thin if desired.
- Store in an airtight container until ready to frost.
Nutrition
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Love the green mixer and the recipe.
I really want to make this recipe, but how big are the sticks of butter? Here in Canada we have 2 different sizes…
I can’t even begin to tell you how dangerous this is. You could just pass it all this way 😀
I wanted to love this, but it was just way too sweet for my taste…and I didn’t even use the 2 extra cups of powdered sugar. I love the idea of brown butter in the frosting though. I just need to figure out a recipe that doesn’t require so much sugar. Your food photography is gorgeous!
I tried this, but something must have gone wrong. After 10 minutes the butter didn’t get very brown and it started to separate and I had some large pieces of gunk in the bottom of the pan. I still made the frosting, but the frosting had an oily, nutty flavor that was not pleasant. It was a new package of butter, so not rancid, but that is what it reminded me of.
Very good, but when do you add the brown sugar?
I never thought of putting pumpkin in the actual frosting. I can’t wait to try this.
You can bet I’d be eating this straight out of the jar!
I love that this frosting has its own post!
ooooh man! I love brown butter frosting… but pumpkin spice? Give me a spoon and a jar and I’ll be all set! 🙂
I could eat this with a spoon and call it dinner! Love this!
I’d use this frosting as a fall dip — so so yum!! 😀
Oh goodness, I’ll just be spooning this right into my mouth!
OMG this looks out of control good. I could eat a whole jar of it 🙂
I definitely want to eat this right out of the jar, but can’t wait to see it in action on those cupcakes you tempted us with on Instagram! Incredible!
Holy pumpkin heaven! I am so making this!
Love your blog!
Swooning! You had me at brown butter!
Spoon please!
I DEFINITELY need a big ol jar of this ASAP!!
My jaw just dropped to the floor!! This brown butter frosting is amazeballs!
So glad you put that yummy frosting in a jar…Now I know you will be “tasting” it just like I would!!! Looks delish!!!
I love brown butter! Haven’t used it to make frosting yet but man oh man with Pumpkin?! YES!
oh wow Jenny. Basically I just want to eat this with a spoon….
Yes!! I love frosting cookies and these would be perfect on our spice snaps.
Had to pin this, looks good! Your photos are so pretty with those lovely colored mixers!
I’m now dreaming up all sorts of wonderful things that I can frost. Looks delicious! Can’t wait to try it!
Wow! I could just eat this right from the spoon.
Spectacular! Thinking this would double as a body scrub! HAHA. My daughter loves anything pumpkin. Can’t wait to have her wake up to the smell of this recipe on a chilly school morning!
I’d put this on everything!!
This would go well on so many thing! Perfect for fall!
Perfect frosting for fall!
Wow! This sounds amazing..I need to try this!
Oh how fun is this!! Cake needs to happen with this frosting 🙂
I have the perfect spice cake that this would be AMAZING on. Must try!
Oh wow, oh wow! This is incredible! Just hand over the testing spoons, I think I will need them all! 🙂
I want to make this and put it on everything!