Hazelnut Frosting
Acorn , Acorn cake , Autumn , Autumn recipes , Basic buttercream , Brown sugar buttercream , Buttercream , Buttercream & toppings , Collection--buttercream-frosting-recipes , Fall baking , Fall buttercream , Frosting , Hazelnut , Hazelnut buttercream , Hazelnut cake , Hazelnut cream , Hazelnut frosting , Hazelnut icing , Nut buttercream , Turbo-legacy
Ingredients
Frosting
- 1/4 cup Unsalted Butter, at room temperature
- 1/2 cup + 2 Tablespoons Hazelnut Butter
- 3/4 cup Icing Sugar, sifted
- 2 Tablespoon Whipping Cream
Read It!
-
Sift your icing sugar into a bowl. Set aside
-
Blend your room temperature butter and hazelnut butter in your stand mixer using the paddle attachment on low speed until well combined.
-
Still on low speed, add your icing sugar and mix until incorporated. Make sure to scrape the sides and bottom of the bowl with a rubber spatula halfway through!
-
Turn the mixer up to medium high speed to beat out any lumps.
-
Once smooth, turn off the mixer and scrape down the sides and bottom of your bowl with a rubber spatula. Turn your mixer back to low, and pour in your cream in a steady stream.
-
To finish, turn your mixer back to medium high speed and beat for 1 minute until completely smooth!
Congratulations you did it!
