Rich hazelnut buttercream

Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
142K 67 3.9
Grade this recipe:

Last modified on: November 15th 2017

Keywords for this recipe:
For 950 g, you will need:

Change these quantities to make: 475 g 950 g 1 kg 900 g 2 kg 850 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
10 min.30 min.40 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Rich hazelnut buttercream
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.
Rich hazelnut buttercream
Start the mixer on slow speed and beat until evenly mixed.

Stage 3 - 30 min.
Rich hazelnut buttercream
Your rich hazelnut buttercream is ready.

Refrigerate in a sealed container for at least half an hour before using.
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.
Several days in the fridge in a sealed container. Freezes very well.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,991 Kcal or 20,896 Kj60 gr310 gr379 gr
250 %23 %29 %57 %
Per 100 g
Energetic valueProteins CarbohydratesFats
540 Kcal or 2,261 Kj7 gr34 gr41 gr
27 %3 %3 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Nuts, Egg
How much will it cost?
  • For 950 g : 6.37 €

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 recipes that use this recipe

Tarte Jurassienne
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.
57K 25 1 hour 17 min.
Galette de Fougerolles
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.
37K 3 hours 21 min.
Plum tart "En passant par la Lorraine"
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.
34K 1 hour 56 min.
See all recipes that use it
This recipe uses (among others)
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Little Christmas biscuits, Chocolate almond cookies, Mirlitons, Nanou's chocolate cake, Pistachio madeleines, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Tyrolean apple crumble, Chocolate eclairs, Pan-fried salmon with white cabbage, Gratin Parmentier, Flaky brownie brioche, ... All
Ground hazelnutsGround hazelnuts: You can check-out other recipes which use it, like for example: Chestnut and hazelnut biscuits, Hazelnut and orange cake, Piedmont pyramids, Little cakes with a chocolate and hazelnut centre, Hazelnut and cherry financiers, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Du Barry soup, Peach and verbena feuilleté, Caramelized pear custard tart, Italian hot chocolate , ... All
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
257K3.9 46 min. February 21th 2011
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
297K3.8 21 min. February 21th 2011
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
833K 44.7 51 min. August 3rd 2013
Traditional nutty choc-chip cookies
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
361K4 1 hour 49 min. January 5th 2020
Stock-pot fish
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock.
301K4.3 2 hours 36 min. December 31th 2013
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page