In a small pot or pan, melt butter over medium heat. Swirl pan once the butter begins to melt and foam. Keep heating and swirling the butter until the milk solids on the bottom of the pan begin to brown, and the butter starts to turn a deep golden brown and become fragrant; about 5 minutes.

Once you notice a nutty aroma coming from the butter, watch carefully as the butter can quickly go from brown to burnt. Remove from heat and transfer contents to a heatproof bowl. Stir in the Redpath® Dark Brown Sugar until combined. Place into the fridge to cool; 10 minutes.

In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese until smooth. Scrape down sides of bowl. Add the cooled browned butter/dark brown sugar mixture. Cream until mixture is smooth and fluffy; about 3 minutes.

Sift in the Redpath® Icing Sugar, about a cup at a time. Mix well after each addition starting at low speed and increasing to high once the sugar has been incorporated. Repeat until all the sugar is used. Beat in the lemon juice, vanilla extract, and salt until combined. Cream for an additional 3 to 5 minutes until frosting is smooth and aerated.

If frosting is too soft to pipe, place into the fridge for about 30 minutes to stiffen up.

Spread or pipe the browned butter cream cheese icing onto cookies, cupcakes, or cakes.

Frosting can be stored in an airtight container for up to 3 days in the refrigerator. Bring frosting to room temperature and then beat until smooth and pipeable before using.

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