Hazelnut Buttercream

5.0
(5,663)

This classic buttercream frosting is rich and luxurious. Tom Douglas sometimes folds in whipped cream for a lighter touch.

Hazelnut Buttercream
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

  1. 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.

  2. 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.

  3. 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.

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