HAZELNUT PRALINE BUTTERCREAM FROSTING
Last year, I found a recipe for chocolate cupcakes with a Hazelnut Praline Buttercream frosting. They were delicious and easy to make. It wasn't exactly like this, but the website has disappeared. Before this version disappears, I present it here! Good as filling for macarons or as a frosting for cupcakes. Or for chocolate...
Provided by Carolyn Haas
Categories Other Sauces
Time 10m
Number Of Ingredients 4
Steps:
- 1. Beat softened butter in a bowl with a hand-held mixer.
- 2. Add powdered sugar - use low speed when incorporating it into the butter, then whip until pale yellow.
- 3. Add the vanilla and the hazelnut praline paste. Beat together until a uniform color.
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- 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.
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