Creamy, Fluffy, and So Unbelievably Simple, this Easy Nutella Frosting will become an instant go-to recipe in your home. This buttercream is rich and chocolaty while still maintaining that subtle hint of Hazelnut. This post first appeared on Barbara Bakes, where I am a contributor.
This Easy Nutella Frosting is heaven in a bowl. I mean, who doesn’t love Nutella? In just 3 quick steps, you’ve got a buttercream that pipes like a dream and might just find its way onto a spoon and straight into your mouth!
I’ve been wanting to blog for years, but it was so intimidating and I didn’t know where to start. A few months ago, my neighbor Barbara with Barbara Bakes and Pressure Cooking Today, reached out and encouraged me to take the plunge! She’s been so helpful and patient, and I am so grateful for her friendship!
So when she asked me to share a buttercream recipe on Barbara Bakes, I immediately knew which one I wanted to share. She wanted something simple that anyone could make, so I knew that my Perfectly Perfect Vanilla Buttercream (even though it is amazing!) was probably not the best fit… but THIS Easy Nutella Frosting was a definite winner!
As a custom baker, I have a mile-long list of cake, buttercream, and filling flavors that I’ve created over the years. And no matter how long that list is, someone always has a new request! Enter Nutella Buttercream, a request from my niece for her 5th birthday!
It combines all of the things I love… Nutella gives it that rich chocolate hazelnut flavor, Butter adds that creamy texture and buttery flavor, and the perfect addition of Sugar gives it just the right amount of sweetness! But the real magic comes from the addition of Heavy Whipping Cream. This gives it that fluffy, airy texture that we all crave when it comes to buttercream! No one wants to bite into a stiff mountain of Powdered Sugar. Yuck!
I wouldn’t suggest substituting the whipping cream with anything else… you’ll love what it brings to the table!
3 Steps: It’s THAT Easy
- Whip Nutella and Butter together for about 3 minutes, until completely combined and lighter in color.
- Scrape down the sides and bottom of the bowl. Set your mixer to stir and add your Powdered Sugar one cup at a time, mixing until fully combined.
- Add your Vanilla and 3 Tbs of Whipping Cream. Starting on low to combine, increase the speed and whip your buttercream for 3-5 minutes. If the mixture is still too thick, add up to 2 more Tbs of whipping cream. Make sure to whip well after each addition of extra cream so you continue to lighten and fluff your Buttercream.
This Easy Nutella Frosting is the perfect topping for Cake, Cupcakes, Cookies, and even fresh fruit! You’ll honestly want to put it on everything! I highly recommend trying it with my Easy One Bowl Vanilla Cake!
These cupcakes, using Rose Bakes’ Durable Chocolate Cake Recipe, were decorated with this Easy Nutella Frosting, using the Wilton 1M tip and a piping bag. If you are a big buttercream fan, I love how they look piled high with this beautiful buttercream. But if you are like me, and prefer more cake and less frosting, a simple rosette is a classic and elegant touch!
Happy Decorating! -Chels
Easy Nutella Frosting
- 1 Cup Unsalted Butter, softened
- 1 Cup Nutella
- 4 Cups Powdered Sugar
- 1 tsp Vanilla Extract
- 3-5 Tbsp Heavy Whipping Cream
- In the bowl of a Stand mixer fitted with the paddle attachment (or using a hand mixer), whip Nutella and butter together for about 3 minutes, until completely combined and lighter in color.
- Scrape down the sides and bottom of the bowl. Set your mixer to stir and add your powdered sugar one cup at a time, mixing until fully combined.
- Add your vanilla and 3 Tbsp of whipping cream. Starting on low to combine, increase the speed and whip your buttercream for 3-5 minutes until it is noticeably lighter in color. You’ll want your buttercream to be stiff enough to pipe and still maintain its shape, but light and fluffy, not heavy and dense. If the mixture is still too thick, add up to 2 more Tbsp of whipping cream. Make sure to whip well after each addition of extra cream. Store tightly covered in the fridge for up to a week.
Powdered Sugar can be decreased to 3 cups if you prefer a richer, less sweet buttercream. You’ll want to decrease your Heavy Whipping Cream as well, however.