Pipable Brown Butter Cream Cheese Frosting Food

PIPABLE BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• Place the butter in a light colored skillet or saucepan over medium heat until melted.
• Continue cooking, swirling the pan constantly and stirring with a heatproof rubber spatula, until the butter is dark golden brown a has a mezmerising nutty aroma.
• Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until its solidifies but is still soft a pliable. If it get too solid and cold, give it a quick zap it the microwave to loosen and get it back to room temperature. Just make sure its not warm one bit.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer.
• Beat the butter for about 1 minute until creamy.
• Add the confectioners sugar, salt and vanilla and beat for about 5 minutes until lightened in both color and texture.
• Add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps.
• Continue adding the cream cheese until its fully incorporated.
• Beat for about 2 minutes to lightened it up being careful not to overbeat or you might risk getting the frosting too soft from the heat of the beaters. The frosting is now ready to use.

CREAM CHEESE FROSTING WITH BROWN BUTTER AND BOURBON

Steps:

• Melt 1/2 cup butter in a small saucepan over medium heat. Stir occasionally and cook until the milk solids turn brown and give off a nutty fragrance, 15 to 20 minutes.
• Combine the remaining 1/4 butter and cream cheese in a mixing bowl. Pour the browned butter into the mixing bowl and set aside for about three minutes, letting the warm butter soften the cream cheese and cold butter. Scrape the black seeds from the vanilla bean and add them to the bowl. Add the bourbon and mix on low speed until smooth.
• Gradually add the confectioners' sugar and cream, alternating between the two, until the proper consistency is reached. If the frosting is too soft for decorating, refrigerate it for about half an hour before using.

BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• In the bowl of an electric stand mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed. You can also do this in a large bowl with a handheld mixer. The mixture should be light and fluffy.
• While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
• When the butter and cream cheese mixture is ready add vanilla bean paste, salt, and half of the powdered sugar. Mix low at first to prevent a powdered sugar storm in your kitchen, then incrase the speed to medium high and beat for 3 minutes. Turn mixer off and add remaining powdered sugar, so you are adding up to 3 1/2 cups and heavy cream beat for an additional 3-4 minutes.
• If you desire a thicker frosting add the remaining powdered sugar. Use immediatley or store in the fridge for up to a week. To thaw frosting let sit at room temperature for 20 minutes.

BROWN BUTTER FROSTING

Steps:

• Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
• Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
• With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
• Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.