Recipes Hazelnut Buttercream 5.0 (5,663) 1 Review This classic buttercream frosting is rich and luxurious. Tom Douglas sometimes folds in whipped cream for a lighter touch. By Tom Douglas Tom Douglas Instagram Tom Douglas is a James Beard Award-winning chef and proprietor of several popular Seattle area restaurants: Dahlia Bakery, Etta's Big Mountain BBQ, Serious Pie, Seatown Rub Shack and Fishfry, Lola, and The Carlile Room. In addition to overseeing his restaurant group, Douglas co-hosts a weekly live radio show called "Seattle Kitchen," and has published five cookbooks. Food & Wine's Editorial Guidelines Updated on November 7, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Pernille Pedersen Total Time: 30 mins Yield: Makes 3 cups, enough for one 9-inch, 2-layer cake Ingredients 1 cup sugar 3 large egg whites 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 tablespoons hazelnut-praline paste (see Note) 2 sticks plus 2 tablespoons unsalted butter (9 ounces), cut into tablespoons, at room temperature Directions In a blender or food processor, pulse the sugar until powdery. Transfer the sugar to a medium heatproof bowl and whisk in the egg whites and salt. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved, 5 minutes. Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk. Add the vanilla and beat at medium-high speed until stiff and glossy, about 8 minutes. Beat in the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue. Beat in the hazelnut-praline paste until fully incorporated, scraping down the side and bottom of the bowl. Remove the bowl from the mixer and beat with a wooden spoon to remove any air bubbles. Notes Hazelnut-praline paste is available online at kingarthurflour.com. Rate it Print