Creamy and sweet hazelnut praline buttercream. Perfect to top off any cupcake or cake.
- 350 grams of Butter*
- 250 grams of Powdered Sugar
- 150 grams of Hazelnut Praline Paste
- Whip up the butter, until it is lighter in colour and has increased in volume.
- Add in the powdered sugar, a little at a time, mixing well in between each addition.
- Add in the hazelnut praline paste and mix again until well incorporated.
*Make sure this ingredient is at room temperature.
This recipe will make enough to cover about 12 cupcakes or a small cake.