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.