1,535 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Rich hazelnut buttercream

Name: Rich hazelnut buttercream
Prep time: 40 min
Total time: 40 min
Yield: 950 g
Cuisine: French
Ingredients: 250 g butter; 250 g ground hazelnuts; 250 g icing sugar; 3 eggs; 25 g cornflour; 2 tablespoons rum

This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.

174 K 3.9/5 (68 reviews)

40 min.

Easy

6.80 €

950 g

6 Ingredients

Last modified on: November 15^th 2017

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 for this recipe

Preparation: 10 min.

Resting: 30 min.

All in all: 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

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).

Stage 2 - ⌛ 5 min.

Start the mixer on slow speed and beat until evenly mixed.

Stage 3 - ⌛ 30 min.

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.

Keeping: Several days in the fridge in a sealed container. Freezes very well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	310 RDI=30 %	380 RDI=60 %	4,990 RDI=250 %	20,890 RDI: 250 %
Per 100 g	6 RDI=3 %	30 RDI=3 %	40 RDI=6 %	540 RDI=30 %	2,260 RDI: 30 %

Possible allergens in this recipe: milk, Nuts, egg

How much will it cost?

For 950 g : 6.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Tarte Jurassienne

This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
86 K 25 1 hour 20 min.

Galette de Fougerolles

This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
60 K 3 hours 25 min.

Rhubarb-hazelnut tart

You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
20 K 1 hour 20 min.

Plum tart "En passant par la Lorraine"

This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.
55 K 1 hour 60 min.

This recipe uses (among others)