Hazelnut Buttercream

Name: Hazelnut Buttercream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 255 grams sticks plus 2 tablespoons unsalted butter, cut into tablespoons, at room temperature; 3 larges egg whites; 2 Tbsps hazelnut-praline paste, (see Note); 0 teaspoons salt; 237 milliliters sugar; 1 teaspoons pure vanilla extract

Need a gluten free, fodmap friendly, and vegetarian hor d'oeuvre? Hazelnut Buttercream could be an outstanding recipe to try. This recipe serves 30. One serving contains 93 calories, 0g of protein, and 7g of fat. Head to the store and pick up plus 2 tablespoons butter, hazelnut-praline paste, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a blender or food processor, pulse the sugar until powdery.

Ingredients you will need

Sugar

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Egg Whites

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Transfer the warm egg-white mixture to the bowl of a standing electric mixer fitted with the whisk.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

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.

Ingredients you will need

Vanilla