Prepare the brown butter – place a stick of unsalted butter in a small sauce pan over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately remove from heat.

Allow the brown butter to cool until it reaches room temperature. You can place in the fridge for about 10 minutes to cool more rapidly

Place cooled browned butter into a large mixing bowl or the bowl of a stand mixer along with the cream cheese.

Mix the 2 together with the whisk attachment of a stand mixer or a hand mixer until smooth and fluffy. Add the vanilla extract and salt to the bowl and mix again.

Slowly add the powdered sugar little by little. Continue adding the sugar until the frosting has your desired consistency. I like about 4 cups for it to be smooth and spreadable. If you want a slightly stiffer frosting that is good for piping you can either chill in the fridge before using or add up to 1 cup more powdered sugar.

Store in the fridge for up to 1 week. If making ahead of time, allow to soften a bit when it comes out of the fridge before spreading.