Best 2 Hazelnut Praline Buttercream Frosting Recipes

In the realm of delectable desserts, hazelnut praline buttercream frosting stands as a crown jewel, a symphony of flavors that elevates cakes, cupcakes, and pastries to new heights of indulgence. This luscious frosting combines the rich, nutty flavor of hazelnuts with the velvety smoothness of praline, creating a taste experience that is both satisfying and sophisticated. Its versatility extends beyond its flavor profile, as it can be effortlessly piped into intricate designs or spread smoothly for a more rustic charm. Whether you're a seasoned baker or a novice venturing into the world of culinary delights, this hazelnut praline buttercream frosting promises to transform your creations into masterpieces that will captivate the senses and leave your taste buds craving more.

This recipe presents two variations of this delectable frosting, each offering a unique twist on the classic. The first variation incorporates Nutella, the iconic chocolate-hazelnut spread, lending an extra layer of richness and depth of flavor. The second variation introduces brown butter, adding a toasty, nutty undertone that complements the praline perfectly. Both variations are meticulously crafted to ensure a smooth, spreadable consistency and an explosion of taste in every bite.

Embark on this culinary journey and discover the magic of hazelnut praline buttercream frosting. Elevate your desserts to new heights of decadence and indulge in the symphony of flavors that awaits.

Here are our top 2 tried and tested recipes!

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Hazelnut Cake with Praline and Milk Chocolate Buttercream Frosting image

This decadent hazelnut-chocolate layer cake from baker John Barricelli's "The SoNo Baking Company Cookbook" is a guaranteed crowd-pleaser: Serve for an elegant birthday dessert or showstopping end to any meal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 9-inch three-layer cake

Number Of Ingredients 17

Ingredients

1/4 cup whole hazelnuts
3/4 cup sugar
9 tablespoons cake flour
6 tablespoons cornstarch
3 large eggs, at room temperature
3 large egg yolks, at room temperature
3/4 teaspoon coarse salt
1 tablespoon almond extract
3/4 cup vegetable oil
5 large egg whites
1 1/3 cups sugar
Pinch of coarse salt
1 pound unsalted butter, firm but not chilled, cut into cubes
1/2 teaspoon pure vanilla extract
8 ounces milk chocolate, finely chopped
2 tablespoons Dutch-processed unsweetened cocoa powder mixed with 2 tablespoons water
1/4 cup praline paste

Steps:

Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

HAZELNUT PRALINE BUTTERCREAM FROSTING

Hazelnut Praline Buttercream Frosting image

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

Ingredients

2 oz butter, softened (1/2 stick)
1 c powdered sugar
1/2 tsp vanilla extract
2 Tbsp hazelnut praline paste (i bought mine on-line, but you can make your own.)

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.

Tips:

Use unsalted butter, so you can control the amount of salt in the frosting.
Make sure the butter is at room temperature before you start mixing. If the butter is too cold, it will be difficult to cream together with the sugar.
Gradually add the powdered sugar to the butter, mixing on low speed until the sugar is incorporated.
Add the milk or cream one tablespoon at a time until the frosting reaches the desired consistency.
Add the vanilla extract and salt last.
If you want a thicker frosting, chill it for 30 minutes before using.
For a lighter frosting, whip the cream before adding it to the butter mixture.
For a flavored frosting, add your favorite extracts, spices, or liqueurs.

Conclusion:

Hazelnut praline buttercream frosting is a delicious and versatile frosting that can be used to top cakes, cupcakes, cookies, and other desserts. It is easy to make and can be customized to your own taste. Whether you like it thick or thin, sweet or savory, nutty or chocolatey, there is a hazelnut praline buttercream frosting recipe out there for you. So get creative and experiment with different flavors and combinations to find the perfect frosting for your next dessert.