Brown Butter Buttercream Frosting

This is a brown sugar and brown butter buttercream frosting with lots of flavor! A Swiss Meringue Buttercream that comes together like a dream, smooth and easy to frost without being overly sweet. Pair this luscious frosting with pumpkin, sweet potato, and apple cakes.

I know Swiss meringue buttercream sounds intimidating, but don’t worry it’s really just about following the steps. If the texture doesn’t seem right at first, it’s easy to fix. Once you get the hang of it and taste the difference, you might prefer it to powdered sugar frosting.

Key Ingredients & Test Notes

• Egg Whites – Quality, room-temperature egg whites are absolutely crucial for creating that signature silky, stable meringue base.
  • Test Note: Older egg whites whip better into meringue than fresh ones.
• Granulated Sugar – Sugar is melted slowly into the egg whites, to then whip into a stable meringue.
  • Test Note: Sugar helps to preventing the egg whites from over-whipping into a grainy texture.
• Brown Sugar – I swapped part of the granulated sugar amount I use in my vanilla Swiss meringue buttercream for dark brown sugar in this recipe for added nutty and molasses flavor.
• Unsalted Butter – Half of the butter is browned in a saucepan and then cooled back to a solid at room temperature. The other half of the butter is softened to where you can easily press it with your fingertips, but its not oily or melt.
  • Test Note: European-style butter with higher fat content of 82% butterfat is softer at room temperature and I find blends into the meringue a bit easier than American butter.
• Milk Powder – I have started adding a tablespoon of full fat milk powder to my brown butter for a little more umph of toasty milk solids. Wait until the butter has foamed and starting to brown, then stir in the milk powder.
  • Test Note: Milk powder is optional! It may leave little flecks of toasted milk solids in the buttercream, but I promise there is no grit or sandy texture, just deliciousness.
• Vanilla – A bit of vanilla enhances the brown butter and brown sugar notes.
• Fine Sea Salt – Taste the buttercream once whipped and then add in a touch of salt to adjust the level of sweetness.

How to Make Brown Butter Swiss Meringue Buttercream

1. Make the brown butter ahead. Use more butter than is needed, and then measure it once its cooled down. The brown butter should be soft yet solid like room temperature butter before proceeding with recipe.
2. Separate egg whites and place them into a cleaned metal mixing bowl from a stand mixer. Save the leftover egg yolks for another recipe.
3. Add the granulated sugar and brown sugar to the egg whites.
4. Place a tall sided pot on medium heat and bring abou 1-inch of water to a simmer. Create a double broiler by placing the mixing bowl on top of the pot to trap the steam. The water should not come into contact with the bowl.
5. Whisk together the egg whites and sugar semi-continuously, until the temperature reaches 160℉ (72℃).

6. Immediately remove the bowl from the steam and place on stand mixer. Whip the hot sugar mixture into a meringue with stiff peaks, using the whisk attachment.
7. Add in the softened butter and browned butter about one tablespoon at a time until it forms a fluffy frosting.
8. Add in the vanilla, then if needed. Use to frost your favorite cakes and cupcakes!

Helpful Tips

1. Clean Your Mixing Bowl and Whisk: I always wipe down my mixing bowl, whisk, and paddle attachment with a little fresh lemon juice to remove any possible oil residue.
2. Use High Quality Butter: Try European style butter with 82% butterfat for the best flavor and creamy texture. Try brands like President, Plugra, Kerry Gold, or Vermont Creamery if you’re in the States. American butter will also work if that’s what you have available.
3. Check the Temperature: Ensure the meringue whips to stiff peaks and the bowl cools down before adding in the butter, or it will melt into a soupy mess. I like to place my hand on the bottom of the mixing bowl and if it’s slightly warmer than room temperature and the rest of the bowl has cooled down, I start adding in the softened butter.
   • Another way to check is to use a thermometer, the meringue should cool to 75°F (23°C) before mixing with the butter.
4. Curdled Meringue Buttercream: It’s totally normal for the buttercream to suddenly look soupy or curdled while adding in the butter, give it time and keep whipping. Trust the process!
5. Buttercream Too Cold: If the mixture does not come together and stays curdled after 5 to 10 minutes, you can warm it slightly by place the mixing bowl back onto the double broiler and let just the edges of the meringue warm up before continuing to mix it.
   • Or remove 1/4 of the meringue and melt it slightly in the microwave, then pour it back into the mixing bowl and beat again until smooth. *You can also heat the side of the bowl gently with a kitchen torch while mixing, just enough to warm slightly.
6. Buttercream Too Warm: Place the bowl of buttercream in the fridge for 10 minutes for a quick chill if it hasn’t turned to frosting after all of the butter has been added and you’ve been whipping on medium-high for at least 5 minutes. Chill the buttercream and then whip again until smooth.

Buttercream Storage

Reminder that all buttercream uses butter and it can melt if it’s humid or hot. I keep frosted cakes at room temperature, out of the sun, or stored in the fridge.

Swiss Meringue Buttercream can be made up to two days ahead. Cover the bowl with plastic wrap and keep at room temperature. Or pop the bowl in the fridge for up to two weeks. Chilled buttercream will need to come to room temperature and be whipped again to fluff it up before using.

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Brown Butter Buttercream Frosting

By Jenn Davis

Prep: 25 minutes mins

Cook: 10 minutes mins

Total: 35 minutes mins

Servings: 5 cups

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Swiss meringue brown butter buttercream frosting made with brown sugar for a light, creamy, nutty flavor.

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Equipment

• 1 medium saucepan
• 1 electric stand mixer
• 1 medium water pot

Ingredients

• ▢ 260 grams (1 cup + 2 tablespoons) unsalted standard butter or European style butter, *227 grams once browned
• ▢ 1 tablespoon full fat milk powder, *optional
• ▢ 180 grams (6 large) egg whites, room temperature
• ▢ 100 grams (½ cup) granulated sugar
• ▢ 200 grams (1 cup) light or dark brown sugar, *loosely packed if using US measurements
• ▢ 227 grams (1 cup) unsalted standard butter or European style butter, softened
• ▢ 2 teaspoons vanilla bean paste or pure vanilla extract
• ▢ pinch flaky sea salt

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Instructions 

Make Brown Butter

• Place 260 grams of butter into a medium light colored saucepan on medium heat. As the butter browns it will lose water content, leaving you with a lower volume of brown butter at the end.
  260 grams unsalted standard butter or European style butter
• Once the butter melts, continue cooking, swirling the pan occasionally, for about 5–8 minutes, until the butter foams and the milk solids separate to the bottom turning golden brown with a nutty aroma. I like to use a silicone whisk or spatula to stir the butter as it browns.
• Remove from heat and immediately whisk in the milk powder.
  1 tablespoon full fat milk powder
• Stir for 30–60 seconds, until the mixture turns a deep golden color and smells toasty.
• Set aside to cool, so that it re-solidifies into a softened butter texture. Do Not use melted butter in the frosting. Place the brown butter in the fridge to speed up the process. Or make ahead and keep at room temperature.

Double Broiler

• Separate the eggs whites and place them into the clean metal bowl of a stand mixer. *You can use a separate large metal mixing bowl, but I find it easier to just use the bowl of the stand mixer and then move forward with whipping.
  180 grams egg whites
• Add both of the sugars to the egg whites. Create a double boiler by placing the bowl over a pot of shallow simmering water. Do not let the mixing bowl touch the hot water.
  100 grams granulated sugar, 200 grams light or dark brown sugar
• Whisk the egg whites and sugar continuously until the temperature on an instant thermometer reads 160℉ (72℃). You can also check by carefully dip your finger into the hot sugar and rub the mixture between your fingertips. If you don't feel any grains of sugar, the mixture is ready. (about 6-8 minutes)

Whip Meringue

• Remove the mixing bowl from the heat and wipe the bottom of the bowl dry with a towel. Place the bowl on the stand mixer. Using the whisk attachment start whipping on high speed.
• Continue to whip until a thick, glossy and marshmallow like meringue with stiff peaks is formed. Test by lifting the whisk from the meringue, stiff peaks will hold their shape. The bowl should be cool or at least room temperature to the touch. (about 8-10 minutes)
• While mixing on medium speed drop in one tablespoon of the softened and browned butter at a time into the whipping meringue. Wait for each piece of butter to mix-in before adding the next.
  227 grams unsalted standard butter or European style butter, 260 grams unsalted standard butter or European style butter
• You may notice the meringue losing its stiffness and becoming softer almost soup-like, that’s ok, keep adding butter.
• Once half of the butter has been mixed in, stop the mixer and scrape the bottom and sides of the bowl with a silicone spatula to grab any stuck meringue or bits of butter. We want all the butter to emulsify with the meringue.
• Continue mixing and add in the remaining butter.
• The meringue may deflate and look runny or split, but keep mixing for another 10-15 minutes after all the butter has been added on medium speed.
• If after 10 minutes of mixing it hasn’t magically transformed into a frosting texture, just place the bowl in the fridge for 10 minutes with the paddle attachment. Then, whip again until silky smooth.
• Once the buttercream looks like a spreadable frosting add in the vanilla bean paste and salt, then give it a couple spins on low to mix.
  2 teaspoons vanilla bean paste or pure vanilla extract, pinch flaky sea salt

Smooth Frosting

• If there are a bunch of air bubbles in the frosting, mix on low speed with the paddle attachment until smoother for about 10 minutes. Or simply take a silicone spatula and beat the frosting left and right in the bowl, by hand to loosen up an air bubbles.

Notes

Butter Used: President unsalted butter 82% butterfat

Storage:

Swiss Meringue Buttercream can be made up to two days ahead. Cover the bowl with plastic wrap and keep at room temperature. Or pop the bowl in the fridge for up to two weeks. Chilled buttercream will need to come to room temperature and be whipped again to fluff it up before using.

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