Hazelnut Buttercream Frosting
From Yankee Magazine
Cakes and Frostings Recipes
Yield: 1-1/4 cups
- 1/3 cup butter
- 2 tablespoons hazelnut liqueur, such as Frangelico
- 3 cups sifted confectioners’ sugar
- 2 to 3 tablespoons half-and-half
Cream butter with an electric mixer at medium speed. Add Frangelico. Gradually add confectioners’ sugar, alternating with half-and-half, beginning and ending with powdered sugar. Beat until mixture reaches spreading consistency.
Comments
Peppermint Buttercream Frosting:
Follow the frosting instructions above, but replace the Frangelico with 1/4 teaspoon peppermint extract and add additional half-and-half, if necessary.
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