Hazelnut Buttercream

Hazelnut Buttercream

Silky buttercream swirled with toasted hazelnut flavor, rich enough to crown cakes and cupcakes alike.

Total 15 min Makes 48 oz Calories 280/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This buttercream blends butter, hazelnut spread, and a touch of toasted hazelnut liqueur-like depth into a smooth, pipeable frosting. It strikes a balance between nutty richness and sweetness, making it a dependable topper for chocolate or vanilla cakes, cupcakes, and sandwich cookies.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 cup chocolate hazelnut spread
  • 4 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup toasted hazelnuts, finely chopped

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. Add the chocolate hazelnut spread and beat until fully combined and smooth.

  3. Reduce mixer speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.

  4. Add the heavy cream, vanilla extract, and salt, then increase speed to medium-high and beat until light and fluffy.

  5. If the buttercream is too thick, add additional cream a teaspoon at a time until the desired spreading or piping consistency is reached.

  6. Fold in the chopped toasted hazelnuts by hand, or reserve them for garnishing the finished cake or cupcakes.

  7. Use immediately to frost cakes or cupcakes, or cover and refrigerate until ready to use, bringing to room temperature and rewhipping before applying.

Rate this recipe

★ 3.8 (1)

Hazelnut Buttercream

This buttercream blends butter, hazelnut spread, and a touch of toasted hazelnut liqueur-like depth into a smooth, pipeable frosting. It strikes a balance between nutty richness and sweetness, making it a dependable topper for chocolate or vanilla cakes, cupcakes, and sandwich cookies.

15 min 48 oz 280 cal

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1 cup chocolate hazelnut spread
  • 4 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup toasted hazelnuts, finely chopped

Method

  1. 1

    In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. 2

    Add the chocolate hazelnut spread and beat until fully combined and smooth.

  3. 3

    Reduce mixer speed to low and gradually add the powdered sugar, one cup at a time, beating well after each addition.

  4. 4

    Add the heavy cream, vanilla extract, and salt, then increase speed to medium-high and beat until light and fluffy.

  5. 5

    If the buttercream is too thick, add additional cream a teaspoon at a time until the desired spreading or piping consistency is reached.

  6. 6

    Fold in the chopped toasted hazelnuts by hand, or reserve them for garnishing the finished cake or cupcakes.

  7. 7

    Use immediately to frost cakes or cupcakes, or cover and refrigerate until ready to use, bringing to room temperature and rewhipping before applying.