Hazelnut Buttercream Frosting

Sep 9, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Madagascar Vanilla: Extract Easy

Cupcakes piped with hazelnut buttercream frosting

A fluffy, pipeable hazelnut buttercream frosting for cakes and cupcakes. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 15 min

Cook —

Total 15 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

1.0 cup (227.0 g)unsalted butter, softened (2 sticks)
4.0 cups (480.0 g)confectioners' sugar, sifted
3.0 tbsp (45.0 ml)heavy cream, plus more as needed
¼ tspfine sea salt
⅓ cup (90.0 g)hazelnut paste
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

In a stand mixer fitted with the paddle, beat the butter and hazelnut paste on medium-high speed until pale and creamy, 3 to 4 minutes.
With the mixer on low, add the confectioners' sugar and salt about 1 cup at a time, then add the cream and vanilla. Beat on medium-high until light and fluffy, about 3 minutes.
Add more cream, 1 teaspoon at a time, if needed for a smooth, spreadable frosting.
Use right away, or cover and keep at room temperature for up to 2 hours; beat briefly before using.

Tips

Soft butter is key: it should hold a fingerprint but not look shiny or greasy (about 65°F).
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Recipe FAQ

How long does it take to make hazelnut buttercream frosting?

Plan on 15 minutes of prep. It makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store hazelnut buttercream frosting?

Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

175 Calories / serving

10.2g Fat

21.0g Carbs

0.7g Protein

20.1g Sugar

Whole recipe (24 servings): ~4200 cal · 245g fat · 504g carbs · 17g protein · 482g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 175 calories

What it takes to burn one serving

Brisk walking 33 min·1.9 mi·~3850 steps
Walking uphill or incline treadmill 24 min·1.2 mi·~2400 steps
Moderate cycling 18 min·3.6 mi
Swimming laps 25 min
Jogging 17 min·1.4 mi·~2700 steps
Stair climbing 16 min·~1450 steps
Dancing 28 min
Bodyweight circuit training 18 min
Cleaning, errands, or playing with the dog 41 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.