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Hazelnut Frosting with Grand Marnier

If icing weren't tempting enough, we have Grand Marnier and hazelnut to spice up the mix!

Difficulty: Intermediate

Servings 12 cupcakes
Author Monica C

Ingredients

  • 4 Large Egg Whites
  • ¾ cup Granulated Sugar
  • 1 Pound Unsalted Butter cut into 1-inch cubes, room temp
  • 1 teaspoon pure vanilla extract
  • 1 cup of hazelnut chocolate
  • 3 oz Grand Marnier

Instructions

  1. Chop and make sure there are no large pieces of hazelnut and have it melted and cooled before starting (I blitz mine to a fine grind)

  2. Whisk the egg whites and sugar over a heatproof bowl placed over simmering water until the candy thermometer reads 140 F
  3. Pour the egg white and sugar mixture into stand mixer with the whisk attached. On medium-high speed, whisk until doubled in volume and holds medium peaks, 8-10 minutes
  4. Adjust the speed to low and add the butter one piece at a time until combined while increasing speed slightly.
  5. With medium speed, add the Vanilla Extract and Grand Marnier until combined for about a minute.