Simple Brown Butter Icing Recipe
Sneak Preview: Make this simple brown butter icing to top cinnamon rolls, cookies, biscuits, or quick breads. Ready in under 10 minutes once the butter is browned.
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The first time I drizzled brown butter icing over a pan of homemade cinnamon rolls, I was astonished at how that nutty, caramel flavor made them taste bakery-special.
Before You Start: Brown the Butter
You’ll need browned butter for this icing. I often brown butter in the microwave—faster and no babysitting. See my step-by-step microwave brown butter tutorial if you’re new to it. The stovetop method is fine, too, but requires a bit more attention.
Ingredients & Substitutions
BROWNED BUTTER: Use unsalted butter. Brown it first (see note above). No substitute will give the same flavor.
MILK: Any milk works; adjust the amount to control thickness.
HEAVY CREAM: Adds richness and helps create a smooth texture. You can substitute half-and-half if needed.
POWDERED SUGAR: Standard confectioners’ sugar. Sift if it’s clumpy for best results.
VANILLA EXTRACT (optional): Adds depth but can be omitted if preferred.
Step-by-Step: How To Make Brown Butter Icing
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Brown Butter Icing Recipe
Video
Ingredients
- 4 tablespoons (57 g) browned butter (lukewarm)
- 1 tablespoon milk + additional drops to reach the consistency you want
- 1 tablespoon heavy cream
- 2 cups (227 g) powdered sugar
- ½ teaspoon vanilla extract optional
Instructions
- Combine 4 tablespoons (57 g) browned butter (lukewarm), 1 tablespoon milk + additional drops to reach the consistency you want, and 1 tablespoon heavy cream. Stir.
- Add 2 cups (227 g) powdered sugar and 1/2 teaspoon vanilla extract all at once and stir vigorously with a spatula until smooth. If you want a glaze, add milk a few drops at a time, and continue to stir until pourable.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
This brown butter icing is a small-batch indulgence that delivers big flavor. Keep a stick of unsalted butter in the fridge, and you’re halfway there. Add a pinch of cinnamon or espresso powder to the icing for a twist.
Brown butter icing makes these Old-Fashioned Cinnamon Jumbles irresistible and it also pairs beautifully with my Million Dollar Whey Biscuits and Soft Pumpkin Cookies. The nutty, caramel-like flavor enhances anything spiced with cinnamon, nutmeg, allspice, or cloves.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Microwave brown butter, a fantastic idea and it worked so well. I. Add brown butter icing for some cookies and it was as a hit with everyone. Thank you for sharing this recipe. Question have you made ghee in the microwave?
I haven’t made ghee, but I’m sure it would work—especially if you don’t need a large amount.
I just made this to put over my Brown Butter Butternut Squash Bread and it was excellent. I will make the kind of obvious suggestion to not brown the butter in a microwaveable, but cheap plastic Tupperware container. For me, the plastic bent at the boiling point, created a whole and leaked butter. The process was easier and made a great icing. Thank you for sharing!
Oh dear, Ashley. Sorry about your tupperware. I will make a bigger point about the need to use microwave-safe GLASS ware.
Meanwhile, the squash bread sounds interesting and delicious.
I’m working on apple pie type ravioli, and needed a nice icing I could pipe onto the finished bites. Everything from a microwave was runny and glaze – not what I wanted.
Then I found this. Oh, THANK YOU!
Exactly what I needed, when I needed it!
Have a wonderful day!
Apple pie type ravioli?? Oh yum!!
Luv it! Why didnt I think to use the microwave to brown butter. Very smart. Those flaky biscuits are still on the must make list and now, so it the frosting. Hopefully I’ll have company to share with over the holiday, or I know I would eat them all.
I made browned butter yesterday using your technique, and it works like a charm. Thank you for sharing this brilliant idea.
One question I have is, when a cooking larger volume of butter (say, 1/2 cup) do I need to use a larger container?
Yes, I would. It’s a mess to clean up if it boils over.
Hello my dear, LOVE your blog and have adapted many of your amazing time-saving tips. My only comment about the micro is…. that I’ve recently read an article that set out to prove that microwave is evil…lol. What they did prove through an experiment is that the mice does kill everything in it’s path. They watered two sets of plants, one with tap and the other with cooled micro waved water…. not surprising, the micro waved water group… died quickly in spite of being watered exactly the same… just made me think that’s all.
I love browned butter iceing. We’ve made it for years in my family. Its especially good on banana cake or spice cake. When I checked your blog, I saw the picture first and thought, “Is she putting pan gravy on raisin bisquits?” Then I saw the title and said, “Ohhh, now I see it!”
Luv it! Why didnt I think to use the microwave to brown butter. Very smart. Those flaky biscuits are still on the must make list and now, so it the frosting. Hopefully I’ll have company to share with over the holiday, or I know I would eat them all.
I love anything with brown butter! I should have made this icing for my pumpkin scones this weekend – that would’ve been a fun addition instead of regular glaze!
In a microwave? Oh yeaaa!! I love everything browned butter 😉 Thanks for sharing.
Looks easy enough…. Now to find something scrumptious to eat it on besides my finger!
Paula, I made a cobbler the other day and the topping had cinnamon in it which made me think of your cinnamon biscuits that I have yet to try, I know I will love them 🙂 I agree with you why not use the microwave oven if it makes life easier.
Paula, you are awesome. I love how you make my life easier! This is genius!
Paula,
I melt butter in the Microwave all the time but have never tried to brown it that way. The determination of this little guy is enough to make anyone want to try it. Adorable post. Thanks for making my day!!!
I’ve never made brown butter icing so this microwave method is a keeper for future reference.
I’m totally with you Paula! Since I’m usually doing life on the run, I LOVE my microwave for many things! I have done browned butter in the mw and it certainly beats the old fashioned way! Oh, and your frosting looks “to die for”!
Sounds like a great technique and delicious result. Very versatile frosting.
I’m always trying to do at least one thing too many in the kitchen, and invariably end up with burned butter instead of browned butter. This is a great shortcut. 🙂
Betty, Me too–re: doing too many things at once in the kitchen.
Love this post! Having burned my own share of butter attempting to get it “just a little darker”, I will try your method next time. Brilliant!
I use the microwave to melt chocolate for ganaches and stuff all the time – it is gentle, and works.
(I had never heard of brown butter icing, but it sounds like something I should make sometime too)