Brownie Batter Frosting all day every day.
My friend, this frosting, oh my gosh this frosting is so good you can pipe it on top of cupcakes, use it to decorate cakes or if you are disgusting like me eat it straight out of the bowl with a spoon, because who needs cupcakes or cakes when you have a frosting this good?
This brownie batter frosting tastes like licking the bowl of brownie batter, but better because well it’s just SO delicious ya know? And also because it’s way more creamy and fluffy. This is not your traditional heavy, overly sweet frosting. Not at all! This is delicate and with the right hint of chocolate flavor and airy. It’s also not greasy and buttery, quite the opposite actually, so if you are looking for rockstar chocolate frosting recipe this is it, my friend.
And also it was made to be paired with these brownie fudge cupcakes, like sure you can use it to decorate anything else, but at least once in your life pair it with those brownie fudge cupcakes please because it’s a match made in (chocolate) heaven.
How to make Brownie Batter Frosting
But back to the frosting. The reason why this is os creamy and fluffy and not overpoweringly sweet and not greasy at all is that this is not a traditional buttercream but an Italian Buttercream. If you’ve never made or heard about Italian buttercream before it’s just basically a frosting where we also incorporate egg whites.
Making an Italian buttercream versus making a traditional American buttercream takes a bit more time and a bit more technique but nothing to get scared about since it’s pretty simple, and once you get the steps right you’ll never want to go back to American buttercream again.
First we need to boil the sugar, once it’s clear and dissolve ed we whip up the egg whites until the are super fluffy and form stiff peaks, and then we slowly incorporate the dissolved sugar to the egg whites while whipping continously and then it’s just a matter or adding cold butter to the mix and keeping it up.
So, nothing too scary but definitely a couple more of steps. Once you have it all done, it’s time to start making it a brownie batter frosting by adding a teaspoon of walnut extract and espresso powder and a generous serving of cocoa powder. And then just finish whipping up.
After I decorate the cupcakes with it, IO also like to add some chopped walnuts and a some shaved chocolate on top, and I can’t recommend it enough! Both of those things help to bring the flavors out and make it taste and feel more like actual brownie batter.
- 1 1/3 Cup sugar
- 4 Egg whites
- 1 Cup butter, cold
- 1 teaspoon espresso powder
- 1 teaspoon walnut extract
- 1/3 Cup cocoa powder
- In a saucepan, over medium-high heat dissolve the sugar until clear and remove from the fire.
- Meanwhile, whip up the egg whites until stiff peaks form (around 5 minutes).
- Slowly incorporate the sugar (now syrup) to the egg whites while continue mixing on high speed.
- Once it’s well incorporated add the cold butter, 1 tablespoon at a time.
- Continue mixing and add the espresso powder walnut extract and cocoa powder and mix for 3 more minutes or until light and fluffy.