Recipe

Rich Savory Icing

A silky, not-too-sweet icing with a savory edge from browned butter, vanilla, and a pinch of salt. Perfect for cupcakes, sheet cakes, cinnamon rolls, and anyone who likes their frosting with depth.

By Matt Campbell

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4.8

A real photo of a swirl of glossy tan-brown butter icing piled high on a vanilla cupcake on a small plate, with a butter knife and a few cupcakes softly blurred in the background in natural window light

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I love a classic sweet frosting, but sometimes you want something that tastes like it has a backstory. This is that icing. It is rich, plush, and a little savory in the best way, thanks to browned butter, a confident pinch of salt, and enough vanilla to make the whole thing smell like a bakery.

Think of it as the icing equivalent of crisp edges on roasted potatoes. Familiar, comforting, but with extra depth. It spreads like a dream, pipes clean swirls, and it does not hit you with straight powdered sugar sweetness. You get warm nuttiness up front, then creamy vanilla, then a tiny salty finish that makes you go back for “just one more” bite.

A real photo of browned butter in a small saucepan with golden milk solids at the bottom, sitting on a stovetop with a wooden spoon nearby

Why It Works

Browned butter = instant flavor. You get toasted, nutty notes that make the icing taste like it belongs on something special, even if you slapped it on a boxed cake.
Salt makes it savory, not salty. A small amount turns the sweetness down and the flavor up.
Heavy cream for texture control. Add a splash for fluffy and pipeable, or a bit more for glossy and drizzly.
Optional umami boosters. A tiny touch of miso or cream cheese gives you that “what is that?” depth without changing the vibe.

Pairs Well With

Storage Tips

Room temperature: Keep in an airtight container for up to 2 days. This applies to the standard recipe made with a small amount of heavy cream (but no cream cheese). If your kitchen is warm, store it in the fridge instead.

Refrigerator: Store airtight for up to 7 days. It will firm up. Let it sit at room temp for 30 to 60 minutes, then re-whip with a spoon or mixer. Add 1 to 2 teaspoons cream if it feels stiff.

Freezer: Freeze in a freezer bag or container for up to 2 months. Thaw overnight in the fridge, then bring to room temp and re-whip.

Already frosted cake: With the standard icing (no cream cheese), the cake can sit at cool room temperature for up to 2 days. If you use the cream cheese variation, refrigerate the cake after about 2 hours, then bring slices to room temp before serving for the best texture.

Common Questions

Why is my icing grainy?

Most often it is powdered sugar clumps. Sift the sugar, or at least whisk it aggressively before adding. Also make sure your browned butter is warm, not scorching hot, or the icing can turn greasy and will not whip up fluffy.

Can I make this without a mixer?

Yes. Use very soft butter and whisk hard. It will be slightly denser than a stand mixer version, but still delicious. A sturdy spatula helps at the end to smooth it out.

How do I make it more savory?

Add 1 teaspoon white miso (not more at first) or bump the salt by a pinch. Miso adds depth, not “miso flavor” when used lightly. If you use miso, start with a little less salt and then season to taste.

How do I make it less sweet?

Browned butter already helps. For even less sweetness, swap 2 to 4 tablespoons of powdered sugar for 2 tablespoons cream cheese or add 1 teaspoon lemon juice plus an extra pinch of salt to sharpen the flavor.

Can I use milk instead of cream?

Yes. Whole milk works, but cream gives the smoothest, richest texture. If using milk, add it slowly so the icing does not get loose.

Will this hold up for piping?

Absolutely. Keep it on the thicker side and chill it for 10 minutes if your kitchen is warm. If it gets too firm, beat in a splash of cream.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan (light-colored if possible, easier to see browning)
Heatproof spatula or wooden spoon
Mixing bowl
Hand mixer or stand mixer (helpful but not mandatory)
Fine-mesh sieve (optional, for sifting powdered sugar)
Offset spatula or butter knife for spreading
Piping bag and tip (optional)

I started making this icing when I realized I was frosting cupcakes like a kid with finger paints, then wondering why they tasted flat. Browned butter was the first “oh” moment. Suddenly the frosting had that cozy, toasted depth like the corner piece of a good batch of blondies. Now it is my go-to when I want something that feels bakery-level but still totally weeknight friendly. Also, I fully support tasting it straight from the bowl. That is quality control.