Hazelnut Buttercream?
Jennifer Barendregt had posted an Easter Cake picture of a basketweave cake with two-tone frosting and said it was Hazelnut Buttercream.
Jennifer - could you share that recipe? I can't find it on here or on other sites. Thanks!! I need something I can pipe easily and yours looked beautiful.
Thanks!
Replies to This Discussion
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Permalink Reply by Deah on
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I wonder if it could be as simple as using hazelnut liquer or coffee creamer?
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Permalink Reply by Eileen S on
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I did find a recipe - but it calls for hazelnut extract. I didn't think to use coffee creamer in place of milk in the buttercream. I wonder if it would separate? I could do a test batch.
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Well Hmmmmm....this is a possibility. It's not easy finding hazelnut extract. I even asked my brother who lives in Oregon (the state nut is the hazelnut!! Only they call it a filbert), and he said the only place he could find it would have to order it from NYC. Oh well. I think I'll try using the hazelnut coffee creamer in place of milk. Wish me luck!
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Permalink Reply by Fazia Mohammed on
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I just add hazelnut flavouring oil to my buttercream. It comes out great and tastes like nutella!
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Permalink Reply by Kathy Kmonk on
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I made buttercream by substituting the cream with hazelnut flavored coffee creamer just last night. Worked out great. Good luck with your cake.
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Fazia - I couldn't find Hazelnut oil either! When I make my hazelnut flling I use Hazelnut syrup but I think it's just too too sweet and would make the frosting too runny. I'm thinking the creamer is my best option. Especially since it's for next weekend (what part of 2 weeks notice do people not understand!??!!??). :)
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Oh, they understand, they just don't think that it applies to them.
Eileen S said:Fazia - I couldn't find Hazelnut oil either! When I make my hazelnut flling I use Hazelnut syrup but I think it's just too too sweet and would make the frosting too runny. I'm thinking the creamer is my best option. Especially since it's for next weekend (what part of 2 weeks notice do people not understand!??!!??). :)
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Permalink Reply by Laura Smith on
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I always use coffee creamer in my buttercream. While the refrigerated type is perishable, I actually reconstitute the dry type so that I can leave my cakes sit out (I don't have the refrigerator space to store cakes). I have used nearly every flavor available to change up my buttercream - it's always a hit! Good luck with your cake!
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I usually use milk in my buttercream, so substituting a perishable liquid is not a worry. I keep my cakes refrigerated right up until delivery and, if the customer is not going to serve it right away, I always let them know to keep it refrrigerated until they serve it.
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