fleet flitterers

Brown butter cream cheese frosting. We always tend to celebrate Easter in conjunction with my birthday, and that's fine. I'd be making a cake either way!

This year, I made the always popular (at least among my family members) hummingbird cake, which is moistened with bananas and pineapple--it's really delicious. I went a little rogue with the frosting, opting for a never-before-tried brown butter cream cheese number that turned out so well, it might be my new go-to frosting for everything!

The combination of nutty and tangy frosting with the sweet and dense cake was perfect and it was indeed a great Easter celebration and a happy birthday for me!

Best Frosting Ever
Based on this recipe
(printable recipe)
Frosts 1 13x9-inch sheet cake or 1 8- or 9-inch 2-layer cake
Ingredients:

• 1/2 cup butter, softened to room temperature
• 2 cups powdered sugar, sifted
• Pinch salt
• 1/2 teaspoon vanilla extract
• 1 cup cold cream cheese, cut into 1-inch pieces

Directions:
Place the butter in a light colored skillet or saucepan over medium heat until melted.
Continue cooking, swirling the pan constantly and stirring, until the butter is dark golden brown and smells nutty.
Transfer to a small bowl, cover and place in the freezer for about 45 minutes or until it solidifies but is still scoopable.
Place the chilled butter in the bowl of a stand mixer fitted with the paddle attachment or handheld mixer and beat for about 1 minute until creamy.
Add the powdered 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 fully incorporated.
Beat for about 2 minutes to lighten it up, then use as desired.