Salut mes P’tits croissants!

If you remember I had done a delicious Guinness brownie for St Patrick’s day but never posted the actual icing recipe.

So here we are. I am usually not a fan of icing but this has to be my favourite by far.
The depth of flavour and balance is pretty unreal.

It is also a super easy to make which I know you always appreciate.
Ok, let’s get cooking shall we? And Bon Appétit!

Makes 16-20 brownies

Stout and coffee icing 
1/2 cup (115 gr) unsalted butter
2 cups (240 gr) icing sugar
3 tbsp (45ml) reduced Guinness (start with 9 tbsp or 135ml)
1 tsp (5ml) espresso powder
1/2 tsp (2.5ml) vanilla paste
1/4 tsp (1.75ml) salt

• In a small saucepan, reduce the Guinness by 1/3 and cool down.
• In your stand mixer with the whisk attachment, beat the butter on high speed until smooth and creamy.
• Slow down the mixer and add the icing sugar, when smooth add the Guiness, vanill, salt and coffee powder.
• If too thick for your liking, you can add a tsp or 2 of milk.
• Place the icing in a piping bag with your favourite piping tip.
• Pipe your baked goods away and as always Bon Appétit.