How to Make Praline Frosting

This is based on a recipe for buttercream frosting. If you can't find praline paste anywhere, just use toasted and chopped nuts. Yields 3 to 3 1/2 cups.

Things You'll Need

• 4 large egg whites
• 3/4 c. sugar
• 1/4 tsp. cream of tartar
• 1 tsp. vanilla
• 3/4 lb. unsalted butter (3 sticks)
• 1/3 to 1/2 c. praline paste
• Groceries
• Hand Mixers
• Instant-read Cooking Thermometers
• Mixing Bowls
• Skillets
• Stainless Steel Mixing Bowls
• Mixing bowls
• 1/3 to 1/2 c. praline paste

Instructions

1. Whisk egg whites, sugar, 2 tbsp. water and cream of tartar in a large, stainless steel bowl.

2. Set the bowl in a large skillet filled with 1 inch of simmering water. The depth of the water should be as high as the depth of the egg whites in the bowl.

3. 

   Beat the egg whites at low speed until the mixture registers 140 degrees F on an instant-read thermometer. Do not stop beating at any time while the bowl is in the simmering water.

4. Beat the mixture at high speed until it just reaches 160 degrees F, about 2 to 4 minutes.

5. Remove the bowl from the skillet.

6. Add vanilla and beat at high speed for 3 to 5 more minutes to cool the mixture.

7. Using another bowl, beat the butter until creamy.

8. 

   Take a large scoop of the egg white mixture and beat it into the butter until it is well-combined. Continue to beat in about half of the egg white mixture in large scoops.

9. Scrape the remaining egg whites into the mixture and beat until fluffy. Set aside.

10. 

    Stir praline paste into frosting. Use immediately.

Tips & Warnings

• Instead of praline paste, you can also just toast and chop 1/3 to 1/2 c. nuts and mix into the frosting. Sweetened or unsweetened canned chestnut puree can also be used as a substitute.

• If desired, stir 1 to 2 tbsp. of liqueur into the frosting.

• This frosting will keep up to six days in the refrigerator and up to six months in the freezer.