Ingredients:
- ½ cup of salted butter (113g)
- 1 teaspoon of salt (5g)
- ¼ cup of heavy whipping cream (60g)
- 1 teaspoon of peppermint extract (4g)

Instructions:
To make the frosting, Melt the white chocolate chips and heavy whipping cream together in the microwave for about 30 seconds. Stir this together until it was well combined, and Let this cool back to room temperature. While this was cooling down, Also let the butter soften to room temperature.
Once the butter was softened and the white chocolate mixture was cooled down and a soft solid again, Add all the frostig ingredients into my stand mixer.
Whisk the ingredients on medium-high speed for 3-4 minutes, or until the frosting held stiff peaks. To get the red stripe, Add a line of red coloring gel to my piping bag.

A silky peppermint frosting made with butter, heavy cream, powdered sugar, and a hint of peppermint extract. An easy holiday frosting recipe that pipes.

White Chocolate Peppermint Frosting Recipe | Josephine's Baking

White Chocolate Peppermint Frosting

Ingredients:
- Brown Butter Cream Cheese Frosting:
- Ingredients:
- 8 ounces cream cheese (227g)
- 1 cup of butter (227g)
- ⅓ cup of brown sugar (73g)
- ⅔ cup powdered sugar (80g)
- ½ teaspoon vanilla extract (2g)
- 1 teaspoon salt (5g)

Instructions:
Start the frosting by browning the butter. In a small pan, over medium heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Then Transfer the brown butter to a small bowl and let it cool to room temperature for a few hours. Also left the cream cheese out until it was soft and room temperature. Once the butter was a soft solid again, Add the butter into a large mixing bowl, along with the sugar, cream cheese, salt, and vanilla extract.
I whipped this on medium speed for 4-6 minutes or until the frosting was fluffy and formed stiff peaks. 

This paired super well with a previous recipe I posted: Carrot Cake Blondies!

A rich frosting made with browned butter, cream cheese, and brown sugar for a deep caramelized flavor. An easy cream cheese frosting recipe that pipes.

Brown Butter Cream Cheese Frosting Recipe | Josephine's Baking

Brown Butter Cream Cheese Frosting

Ingredients:
- Brown Butter Cinnamon Frosting:
- Ingredients:
- ¾ cup of salted butter (170g)
- ¼ cup of heavy whipping cream (60g)
- 1 cup of powdered sugar (120g)
- ¼ cup of light brown sugar (50g)
- 1 teaspoon of salt (5g)

Instructions:
Start the frosting by browning the butter. In a small pan, over medium heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Then Transfer the brown butter to a small bowl and let it cool to room temperature for a few hours. Once the butter was a soft solid again, Add the butter into a large mixing bowl, along with the sugar, heavy whipping cream, salt, and cinnamon.
I whipped this on medium speed for 4-6 minutes or until the frosting was fluffy and formed stiff peaks. 

This paired super well with a previous recipe I posted: Cinnamon Apple Crumble Cupcakes!

A whipped cinnamon frosting made with browned butter, brown sugar, and heavy cream for warm caramelized flavor. An easy frosting recipe ready in under.

Brown Butter Cinnamon Frosting Recipe | Josephine's Baking

Brown Butter Cinnamon Frosting

Ingredients:
Powdered sugar, 2 cups, 240g
Milk, 1–2 tablespoons, 15–30g
Browned butter, 1 cup, 227g (plant-based butter and milk can be substituted for a vegan option)

Instructions:
In a saucepan over medium-low heat, melt 1 cup (227g) of butter. Let it simmer for 6–7 minutes, stirring every 30 seconds. You’ll notice brown bits forming at the bottom—once the butter turns a golden brown color, remove it from heat.

Let the browned butter cool completely to room temperature. It should return to a soft, solid texture.

In a mixing bowl, combine the browned butter, powdered sugar, and 1 tablespoon of milk to start. Use a hand mixer to beat for 5–6 minutes until the frosting is silky and smooth. Add a second tablespoon of milk if needed for your desired consistency.

Pipe or spread the frosting onto your baked goods as desired.

Tips & Notes:
Store in an airtight container in the fridge for up to 1 week. Let it sit at room temperature before re-whipping or spreading if chilled.

A smooth, nutty buttercream frosting made with browned butter, powdered sugar, and milk for a caramelized finish. An easy frosting recipe ready in under.

Brown Butter Buttercream Frosting Recipe | Josephine's Baking

Brown Butter Buttercream Frosting

Ingredients:
½ cup cashew butter, softened (120g)
½ cup pumpkin purée (122g)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2½ cups powdered sugar (300g)
½ tablespoon cornstarch (4g)

Instructions:
In a large mixing bowl, combine the softened cashew butter and pumpkin purée until smooth.

Add in the cinnamon, nutmeg, and cornstarch. Mix well.

Gradually add the powdered sugar, mixing continuously until the frosting is fluffy and holds its shape.

If needed, add a small splash of plant-based milk to adjust the consistency.

A creamy vegan pumpkin frosting made with cashew butter, pumpkin puree, and warm spice — no dairy needed. An easy vegan frosting recipe that pipes and.

Frostings

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