Baking Classics: Hazelnut Buttercream

Classic French Macarons. How To Bake A Classic Vanilla Butter Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Entertaining White Holiday Cakes Southern Hostess Cooking & Baking Tutorials Birmingham Alabama Publisher Culinary & Entertaining TechniquesBaking Classics

The Technique

Hazelnut Buttercream

Hazelnut Buttercream is indulgent & pairs well with sponge cakes & genoise. During the final portion of the mixing process, allow the buttercream ample time to thicken. Do not stop the process too soon thinking you’ve made a mistake. Once you’ve mastered that & the straightforward technique, it’s essential to know how buttercream may be manipulated so that it holds up well when used in a variety of pastry applications, particularly in hot weather. The melting point of butter is between 90 & 95 degrees Fahrenheit so when preparing to make frostings & fillings with a good bit of it in the summer, cool internal room temperatures & refrigeration will be key components to ensure they look their best when entertaining.

Hazelnut Buttercream By Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Wedding Parties. Hazelnut-Almond Joconde By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Magazine. Wedding Parties Hazelnuts By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Digital Magazine. Spring Entertaining Techniques Hazelnut Macarons By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Spring Wedding Party The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickHazelnut Buttercream
makes about 2 cups

4 egg yolks
2/3 cup sugar
1/3 cup water
1 cup cold butter, cut into pieces
1/4 cup finely ground toasted hazelnuts

Beat the egg yolks on High speed in a heavy duty stand mixer fit with the whip attachment until it reaches the ribbon stage, about 5 minutes. Meanwhile, combine the sugar & the water in a small saucepan. Give it stir then remove the spoon & do not use it again. Bring the mixture to a boil over Medium-High heat. Attach a candy thermometer to the side of the pot & cook about 3 to 4 minutes or until the temperature reaches 240 degrees. Reduce the mixer speed to Low then slowly add the hot sugar syrup the the egg yolks. When the syrup hits the whip attachment in progress, it will cling to the sides of the bowl & become firm. It will look incorrect however it is a normal part of the procedure. Sometime you may experience more & sometimes it will be less. Do not be alarmed. Just continue adding the syrup until all of it is in the bowl. 

Increase the mixer speed to Medium & beat 3 minutes or until the mixture cools a bit & becomes whipped & thickened. Begin adding the butter one piece at a time. Allow it to break up a bit before adding the next piece. Reduce the mixer speed to Low, if necessary. Once all of the butter has been added & the buttercream has thickened, it should appear glossy, lightened & smooth. Stop the mixer. Carefully swipe the bowl sides using a rubber spatula with a light touch between the buttercream & the firm sugar syrup. Transfer the buttercream to a medium bowl & fold in the hazelnuts. Use as directed in specific recipe applications.

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{testing notes}

How To Troubleshoot Authentic Buttercream

French Buttercream is a luxurious component when used to ice cake layers for lovely celebrations. Once summer arrives, it’s important to know how experienced bakers troubleshoot & compensate for the added ingredients of heat & humidity, particularly in the South. 

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A few valuable pointers will ensure your handcrafted confection will look it’s best, even in the middle of the summer. 

No. 1

One of the key factors bakers take into consideration in areas with high humidity & heat is condensation. You can firm cake layers & buttercream with a chill time, however once the cake is removed from the refrigerator & acclimates to the warmer environment, even just in your kitchen, condensation will occur – tiny little beads of water over the surface like a gently misted houseplant. It’s a problem more directly correlated to the sugar in the buttercream & an occurrence that may be found when working with fondant too. Many bakers will opt to chill cakes for short bursts of time rather than leaving them in the refrigerator overnight then reduce the temperature on the thermostat to keep the room ultra cool. Some bakeshops have rooms specifically designed for holding wedding cakes to ensure they look their best on the big day.

No. 2
Buttercream may be prepared ahead of time. When large quantities are needed to ice several cake layers, it’s certainly good to know the cake baking & decorating process may be accomplished in several stages. Prepare the amount that is needed, place it in a bowl & cover well with plastic wrap. When you’re ready to ice the cake layers, remove the buttercream from the refrigerator about 45 to 60 minutes before you want to complete the process to bring it up to room temperature & a spreadable consistency. If it gets too warm & looks as through it is separating, place it back in the refrigerator 10 minutes, then use a hand mixer to blend it back to a smooth consistency. 

No. 3

If at anytime during the cake decorating process, the buttercream becomes too warm & cake layers begin to slide, pop the cake & the frosting into the refrigerator or freezer for about 5 minutes to firm them up again & proceed with the process. 

The Tune
“Fine & Mellow” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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