Best 3 Praline Buttercream Recipes
Indulge in a culinary symphony of flavors with our Praline Buttercream recipe, an exquisite and versatile frosting that elevates any cake or dessert to new heights. This Southern delicacy is a delightful blend of crunchy praline pieces and smooth, creamy buttercream, creating a textural and味覚 sensation that will tantalize your taste buds.
With just a few simple ingredients, you can whip up this luscious frosting in no time. The base is a classic buttercream made with butter, powdered sugar, and a touch of milk or cream. The magic lies in the addition of homemade praline pieces, which are crafted from a mixture of sugar, corn syrup, butter, and pecans. This sweet, nutty, and buttery concoction is then folded into the buttercream, resulting in a frosting that is both rich and ethereal.
Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe provides clear instructions and helpful tips to guide you through the process seamlessly. You'll also find variations on the classic praline buttercream, such as a chocolate praline buttercream and a salted caramel praline buttercream, each offering a unique flavor profile to suit your preferences.
Spread this delightful frosting on your favorite cakes, cupcakes, or cookies, or use it as a filling for éclairs or profiteroles. Its versatility extends to ice cream toppings, fruit tarts, and even as a dip for fresh fruit or pretzels.
So embark on this culinary adventure and treat yourself and your loved ones to the irresistible charm of praline buttercream. With its symphony of flavors and textures, it's sure to become a staple in your dessert repertoire.
HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING
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
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.
PRALINE BUTTERCREAM
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Make the praline: Butter a baking sheet, or line it with a Silpat (a French baking mat). Set aside. In a small, heavy saucepan, bring 1 cup sugar and the water to a boil over medium heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Continue cooking, without stirring, until dark amber, swirling pan to color evenly. Remove from heat; stir in nuts, distributing evenly. Immediately pour mixture onto prepared baking sheet. Let sit until hardened and completely cool.
- Break praline into pieces, and place in the bowl of a food processor fitted with the metal blade. Process to a fine powder. Measure out 1 1/2 cups praline powder, and set aside. Reserve remaining powder for another use.
- Make the buttercream: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg whites and remaining 1/2 cup sugar until mixture is warm to the touch and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment, and beat on high speed until mixture is stiff and cool, about 5 minutes. Add butter all at once, and beat until mixture has a smooth, spreadable consistency, about 5 minutes. Don't worry if the buttercream separates and appears curdled; it will come back together with continued beating.
- Add praline powder; beat to combine. If using the same day, set aside, covered with plastic wrap, at room temperature, until ready to use. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.
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.
Tips:
- Use high-quality butter and cream. This will make your buttercream smooth and rich.
- Let the butter and cream come to room temperature before creaming together. This will help them incorporate smoothly.
- Beat the butter and cream until light and fluffy. This will take several minutes.
- Add the powdered sugar gradually, beating until well combined. If you add it all at once, it will be difficult to mix and your buttercream will be grainy.
- Flavor your buttercream with your favorite extracts, nuts, or chocolate. Be creative and have fun!
Conclusion:
Praline buttercream is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste. With a little practice, you will be able to create beautiful and delicious praline buttercream frosting that will impress your friends and family.
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