1. Place the butter in a medium saucepan and melt it over medium heat, stirring occasionally. Once melted, continue cooking until the butter foams, sizzles, and turns golden brown with a nutty aroma. Remove from heat.

2. Transfer the browned butter (including the brown bits) to a heatproof bowl and allow it to cool to a soft-solid consistency at room temperature or in the fridge.

3. In a large mixing bowl, beat the softened cream cheese until smooth using a mixer. Add the solidified brown butter and beat until fully combined and fluffy.

4. Slowly add sifted powdered sugar, one cup at a time, mixing on low. Add the vanilla and salt, then mix on medium-high speed until light and airy.

5. If the frosting is too thick, add milk or cream 1 tablespoon at a time to reach your desired consistency.

6. Taste and adjust with more vanilla, salt, or even a splash of lemon juice for balance.

7. Use immediately or chill briefly before piping. Re-whip if needed before use.