Rich hazelnut buttercream

A recipe from cooking-ez.com

For 950 g, you will need:

• 1 250 g butter
• 2 250 g ground hazelnuts
• 3 250 g icing sugar
• 4 3 eggs
• 5 25 g cornflour
• 6 2 tablespoons rum (optional)
• Total weight: 925 grams

Times:

Preparation	Resting	Start to finish
10 min.	30 min.	40 min.

Step by step recipe

1	Put into a mixer bowl: 250 g butter (cut into small pieces), 250 g ground hazelnuts, 250 g icing sugar, 3 eggs, 25 g cornflour and 2 tablespoons rum (optional).
2	Start the mixer on slow speed and beat until evenly mixed.
3	Your rich hazelnut buttercream is ready. Refrigerate in a sealed container for at least half an hour before using.

Remarks

Do be careful when choosing the ground hazelnuts. Buy the best quality you can, as recent as possible and preferably organic. These will be dearer, of course, but so much better.
For an even more intense hazelnut flavour, use a hazelnut liqueur instead of the rum.
You might like to try making a hazelnut frangipane, by adding 350 g of cold confectioner's custard (crème pâtissière, or french pastry cream) to the finished hazelnut buttercream. This should be added a little at a time with the mixer running.

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