Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1/4 tsp (1.5g) fine sea salt
  • 4 oz (113g) full-fat cream cheese, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 tbsp (22g) heavy cream
  • 1 tsp (2.5g) ground cinnamon

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt and continue to cook, whisking constantly, until the foam subsides and brown bits form at the bottom and it smells nutty. Remove from heat immediately and let cool to room temperature.
  2. In a large bowl, beat the softened cream cheese and cooled brown butter together on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
  3. Sift in the powdered sugar one cup at a time, beating on low speed until incorporated.
  4. Add the cinnamon and vanilla extract. Beat on high for one final minute to aerate.
  5. If the frosting is too stiff, whisk in heavy cream one tablespoon at a time until a velvety peak is reached.