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Hazelnut Buttercream Recipe
|Shelled hazelnuts||1 1⁄4 Cup (20 tbs)|
|Corn syrup||5 Tablespoon|
|Confectioner's sugar||1 Cup (16 tbs), sifted|
|Sweet butter||4 Tablespoon, softened|
Serving size: Complete recipe
Calories 3080 Calories from Fat 1953
% Daily Value*
Total Fat 231 g355.2%
Saturated Fat 44.2 g221.1%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 122.8 mg5.1%
Total Carbohydrates 228 g76.1%
Dietary Fiber 29.1 g116.4%
Sugars 149.2 g
Protein 45 g90.7%
Vitamin A 31.2% Vitamin C 31.5%
Calcium 37% Iron 79.9%
*Based on a 2000 Calorie diet
oven for 10 to 15 minutes, or until their skins have loosened.
Remove from oven and rub between towels to remove skins.
Transfer to the bowl of a food processor fitted with a steel blade, and run machine until nuts begin to form a paste, like peanut butter in texture.
Scrape paste into a bowl and stir in corn syrup and brandy.
Let sit for 20 minutes.
(Can be prepared in advance and refrigerated.
Let return to room temperature before proceeding with recipe.)
Cream confectioners' sugar and butter together until light and fluffy.
Add hazelnut paste and mix thoroughly.