I added some homemade Gluten Free Hazelnut-Praline Paste to this hazelnut praline frosting recipe. It really turned out so flavorful! The combination of the hazelnut and praline is perfect. You get the caramelization of the praline which really makes this frosting special.
Gluteon Free Hazelnut Praline Buttercream Frosting (Dairy-Free Options)
This hazelnut caramel popcorn cake is made up of an amazing combination of flavors and texture sure to whet your palate.
- 1 cup superfine/bar/castor sugar*
- 3 large egg whites
- 1/4 teaspoon salt
- 1/2 teaspoon pure/gluten free [hazelnut extract|https://www.amazon.com/gp/product/B00PAQ7CQ4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=glufrerecbox-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00PAQ7CQ4&linkId=79ff36b7976a2d947a92a82fd61523c5[ or vanilla extract (McCormick)
- 2 - 4 tablespoons Hazelnut Praline Paste Recipe, or to taste (optional)
- 2 sticks plus 2 tablespoons (18 tbsp or 9 oz) unsalted butter, (or more as desired), cut into tablespoons, at room temperature (or Earth Balance Buttery Sticks for dairy free)
- Place the sugar in a cold, medium-size heatproof bowl. Add the egg whites and salt and whisk to combine. Set the bowl over a saucepan of simmering water and whisk gently until the sugar is completely dissolved and reaches 160ºF, about 5 minutes.
- Bring a saucepan with 1 - 2 inches of water to a simmer with the bowl of sugar-egg mixture over the top as in a homemade double-boiler). Heat the mixture until the sugar dissolves completely and the mixture reaches 160ºF, about 5 minutes.
- Transfer the warm egg-white mixture to the bowl of your mixer fitted with the whisk attachment. Add the vanilla and beat on high speed until it reaches stiff and glossy peeks, about 8 minutes.
- Add the butter a few pieces at a time, making sure it is fully incorporated before adding more. The buttercream should be light and fluffy; if it appears runny at any time, transfer the bowl to the freezer for 5 to 10 minutes, then return it to the mixer and continue.
- Add 2 tablespoons of hazelnut-praline paste and beat until evenly distributed. Use as desired in your favorite gluten free recipes. Add additional paste to achieve the texture and flavor you prefer.
*If you only have regular granulated sugar on hand, process it through a blender or food processor.
The decorated balls on the cake are hazelnut divinity drizzled with a mixture of hazelnut-praline paste and melted chocolate. I will share my divinity recipe soon.
If you prefer to make a less complicated frosting, just use the extract and omit the paste.
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