Saturday, 29 September 2012

praline and amaretto frosting

This frosting is very grown up and goes brilliantly with my mini rum cupcakes. If you want to give this frosting to children by all means substitute the amaretto with almond extract.

This is enough to frost 12 mini cupcakes
125g unsalted butter, at room temperature.
250g icing sugar
50g praline. For my method look here.
2 tsp amaretto
pinch of salt

  1. Break the praline up into smaller pieces then place in a food processor and pulse until it is broken down into a fine powder. Don't worry too much if you're left with some slightly larger pieces - they will add a nice crunch to the frosting.
  2. With an electric whisk beat the butter until it is smooth and creamy, about 1-2 minutes should do it.
  3. Next sieve in the icing sugar, a little at a time, beating thoroughly after each addition and taking care not to cover your kitchen in clouds of sugar!
  4. Now add you amaretto or almond extract and beat in.
  5. Finally add the powdered praline and the salt and combine thoroughly. Chill slightly before use.

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