Deviled Egg Frosting | Cupcake Project

Deviled Egg Frosting

The best part of deviled eggs (if you like them at all – they are definitely a love/hate food) is the whipped up yolk.  The whites serve only as a rubbery delivery mechanism for yolky goodness.  Why must deviled eggs be served on egg whites?  Why can’t they be served on, say, cupcakes?  They can!

Like its savory counterpart, deviled egg frosting starts with hard boiled egg yolks.  But, instead of lightening them up with mayonnaise, the frosting uses heavy whipping cream.  It’s sweetened with the addition of powdered sugar and thickened with butter. The classic deviled egg topper, paprika, is mixed into the frosting, providing a little kick – and in my case, smokiness (I used a smoked variety of paprika).  The end result is a frosting like none other.  Because of all of the egg yolks, it’s like eating a thick custard.  I’d devour a cup of this frosting straight up, but it is frosting, after all, and you may be wondering what flavors to pair it with.

What To Frost With Deviled Egg Frosting

Deviled egg frosting pairs best with basic vanilla, something lemony, or possibly chocolate (I haven’t tried it, but I think it would work).  Deviled egg frosting need not be limited to cupcakes.  It would be stellar on any brunch plate – over waffles, pancakes, French toast, or hash browns (look for an upcoming post with more on using deviled egg frosting with hash browns).

What to do With Leftover Hard Boiled Egg Whites

When you are done making deviled egg frosting, you’ll be left with many hard boiled egg whites.  There is no need to toss them.  You could cut them up and eat them in a salad.  Or, you can bake with them.  Say what?  Yes, you can actually bake cupcakes and cookies using hard boiled egg whites – more on that in a future post.

Deviled Egg Frosting Recipe

Deviled Egg Frosting

Yield: Enough frosting for 12 cupcakes if you keep the frosting swirls small. Double the recipe for big swirls of happiness.

Deviled Egg Frosting

Ingredients

  • 12 large eggs
  • 1/2 cup butter, room temperature
  • 1/4 cup + 2 tablespoons heavy whipping cream
  • 2 cups powdered sugar
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika

Instructions

  1. Hard boil the eggs. Don't be embarrassed if you don't know how to do this. I had to look it up.
  2. Put the eggs in a big pot filled with cold water.
  3. Heat the pot on high heat until the water boils.
  4. Once it boils, turn off the heat (but don't take the pot off the burner), and cover the pot.
  5. Leave the covered pot on the burner for 12 minutes.
  6. Uncover the pot, dump out the water, and fill it with cold water to stop the eggs from cooking.
  7. Crack the egg shells and peel them off.
  8. Cut the hard boiled eggs in half and place all of the yolks into a small bowl. You won't need the egg whites, so refrigerate them to use in another recipe or to snack on late at night if there is absolutely nothing else around.
  9. In a medium-sized mixing bowl, beat the butter until light and fluffy - about 3 minutes.
  10. Add the yolks and heavy whipping cream to the butter and mix until smooth.
  11. Slowly mix in the powdered sugar.
  12. Mix in the salt and paprika.
  13. Spread or pipe on cooled cupcakes or use however your heart desires.
  14. Optionally, sprinkle paprika on top of frosting for an authentic look.
http://www.cupcakeproject.com/2012/05/deviled-egg-frosting.html

 

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14 Responses to Deviled Egg Frosting

  1. Brooke May 6, 2012 at 7:20 pm #

    I’m with ya, sounds really good!

  2. Juliana Morgado May 7, 2012 at 1:56 am #

    I love how you can turn savory things into cupcakes!

  3. My Cake Porn May 7, 2012 at 12:53 pm #

    This is so awesome! Can’t wait to have a go at this!!!

  4. Agos May 7, 2012 at 12:53 pm #

    Lol I think boiled is probably the grossest form of yolks so I throw them away every time I make boiled eggs :P This would be a great way to use them… Any idea of how long they keep?

  5. Jen @ Jens Favorite Cookies May 7, 2012 at 3:20 pm #

    I literally have no idea what to say about this idea. I’m going to have to try it, and weigh in later!! I do like deviled eggs, so I think your logic is sound! I’m going to have a hard time NOT thinking about this.

  6. Debra Kapellakis May 8, 2012 at 4:07 am #

    hhhmmm…I am thinking about this.

  7. Anonymous May 8, 2012 at 12:29 pm #

    What do you do with the heavy cream?

    • Stef May 8, 2012 at 1:33 pm #

      Great catch! Can’t believe I left it out of the instructions. I fixed it. Thanks!

    • Anonymous May 8, 2012 at 4:29 pm #

      No problem! :)

  8. Anonymous May 15, 2012 at 11:05 am #

    My father rolled up a brownie into a doodie shape, put it on a paper towel which was placed on the floor. He waited for me to come in and see it, then spoke harshly about the dog having an accident as he took a bite! I almost vomited and passed out at the same time, but he laughed and explained he’d rolled up a brownie then offered to let me smell it. I backed away in revulsion, started to cry.

    Feeling a little bad about his joke making me cry, he took out a fresh brownie to roll up into another doodie just to prove it was really a brownie. My eyes believed what they saw, but still I couldn’t eat anything for a few hours I was so grossed out.

    Deserts shaped as hamburgers squick me out. So of course savory cupcakes are quite unsavory to me too. Maybe my dad’s joke caused it, maybe not. Goodbye.

  9. Sweet Girl October 24, 2012 at 1:54 pm #

    Hahaha! Sorry to laugh, anonymous, but your story about how your dad traumatized you cracks me up!

    I made this recipe this morning and I have to admit–it was gross. You just can’t get past that sulfur stink that boiled eggs give off. I even added more sugar than needed and it didn’t help. Sorry, but my opinion on this recipe is that It’s awful. Plus, think of all the cholesterol! Egg yolk, cream, butter…yikes!

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