Nutella Buttercream
Satisfy your sweet tooth and upgrade your decadent desserts with this irresistible Nutella Buttercream. This recipe makes about 3 cups of perfectly pipeable chocolate hazelnut-flavored frosting for cakes, cupcakes, cookies, and more!
If you are wondering if you can make frosting with Nutella, the answer is ABSOLUTELY, and that’s what this Nutella buttercream is all about! This recipe combines the appeal of classic chocolate buttercream with the iconic hazelnut spread we’ve come to know and love as Nutella!
I love piping this frosting on pumpkin chocolate cupcakes and brownies because if I’m splurging on something sweet, I want it to be well worth it! I encourage you to use this Nutella buttercream to decorate your next cake, cookies, or cupcakes. You can even inject it into these chocolate fudge cupcakes to make Nutella-filled cupcakes! 😋
What is Nutella?
Nutella is a sweet and creamy spread made from roasted hazelnuts, rich cocoa, and a touch of sweetness. It was originally created by an Italian pastry maker named Pietro Ferrero in the 1960s. It has since become a staple condiment worldwide.
It offers a simple way to enjoy the flavor of cocoa and hazelnuts spread on toast, drizzled over pancakes or waffles, as a fruit dip, or in this case, whipped into chocolate buttercream frosting!
Why you’ll love this recipe
- Beginner-friendly. Making chocolate hazelnut frosting from scratch with Nutella is easier than you think! Whether you’re a professional cake decorator or a novice, YOU’VE GOT THIS!
- Upgrades basic buttercream. Imagine luscious chocolate buttercream frosting with an added layer of mouthwatering flavor from Nutella.
- Versatility. You can spread it on cakes, decorate cookies, pipe it on cupcakes, or use it as a cupcake filling!
So, throw on your apron, grab that mixing bowl and a jar of Nutella, and let’s make homemade chocolate buttercream frosting with Nutella!
Ingredients you’ll need
For the best results, gather the freshest, highest-quality ingredients you can get your hand on. Here’s everything you need:
- Unsalted butter – Butter provides a rich flavor base, enhances the creamy consistency, and helps create a cohesive frosting that won’t separate or become grainy.
- Nutella – This wouldn’t be Nutella buttercream without it! It’s usually located near the peanut butter. If not, it may be in the coffee and tea section or with the ice cream toppings.
- Powdered sugar – When mixed with butter, the fine sugar granules dissolve, creating a silky texture that is easy to spread or pipe. No substitutions, please.
- Sea salt – ¼ teaspoon is just enough salt to intensify the sweetness, but I like this frosting with a subtle salted flavor, so I use ½ teaspoon.
- Cocoa powder – Good quality cocoa powder intensifies Nutella’s chocolate flavor and gives the frosting a desirable dark brown hue.
- Whole milk – It helps achieve the desired consistency, texture, and flavor. Heavy cream also works.
- Vanilla extract – Opt for good quality, pure vanilla extract to enhance the deep chocolate and hazelnut flavors.
How to make Nutella frosting
Step 1: Cream butter and Nutella. Add softened butter and Nutella to the bowl of an electric mixer, and mix until well blended.
Step 2: Add milk and flavoring agents. Add the milk, vanilla, cocoa powder, and sea salt to the bowl, and mix well.
Step 3: Incorporate sugar. Now blend in the powdered sugar, a little at a time, until smooth and creamy.
Step 4: Frost dessert. Pipe or spread the frosting on your dessert, or eat it straight from the spoon!
Recipe tips
- Use room temp butter. Soft butter blends more smoothly and creates a creamier texture, so set it on the counter to soften at room temperature before using it. However, your frosting may become runny if the butter is too warm.
- Sift the cocoa powder and the powdered sugar. This helps prevent lumps and encourages a smooth consistency. A wire whisk will do the trick if you don’t have a sifter.
- Add the powdered sugar in small batches. Otherwise, when you turn on the blender, you may face a sugar cloud and a big mess.
- Don’t overmix! Once the frosting is smooth and creamy, step away from the blender. Overmixing can lead to the frosting falling flat.
- Adjust consistency if needed. If your Nutella frosting is too thick, add a splash of milk or cream. If it’s too thin, whip in more powdered sugar until it thickens to your liking.
- Decorate cooled desserts. Make sure whatever it is you’re decorating is completely cooled before applying the frosting. If it’s still warm, the frosting may melt and become runny.
Variations
Consider adding any of the following flavor-enhancing ingredients to take this Nutella-flavored frosting over the top:
- Instant espresso powder. About 1 tablespoon.
- Peanut Butter. About ½ cup.
- Salted caramel sauce. About ¼ cup, store-bought or homemade.
- Raspberries or blackberries. Mashed and strained. Or pureed raspberry or blackberry compote.
- Orange zest. 1-2 teaspoons.
- Almond or hazelnut extract. ½-1 teaspoon.
- Cinnamon and nutmeg. About ¼ teaspoon each.
Storing & freezing
Storing: Store leftover Nutella frosting in an airtight container in the refrigerator. Bring it to room temperature and give it a quick mix before using it.
Freezing: Portion the frosting in smaller freezer-safe airtight containers and freeze for 2-3 months. Keep in mind that the freezing and thawing process may alter the taste and texture.
FAQs
Nutella is undeniably delicious, but when it comes to its healthiness, it’s important to note that it’s relatively high in sugar, fat, and calories, so be conscious of moderation when using it as a standalone spread or adding it to the frosting.
I haven’t tested it, but you should be able to substitute vegan butter and full-fat dairy-free milk without trouble. However, Nutella contains skim milk powder, so if you’re vegan or have a dairy sensitivity, try to find a chocolate hazelnut spread labeled specifically as vegan or dairy-free.
Sure! Using a spatula, gently fold 1 tablespoon of Nutella (adding more to taste) into the frosting until thoroughly combined. If the Nutella makes the frosting too thick, add a splash of milk until a spreadable consistency is reached.
More Nutella recipes
- Banana Nutella Muffins
- Chocolate Cake Balls with Nutella
- Nutella Protein Balls
- Nutella Protein Shake
If you love this hazelnut frosting recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Nutella Buttercream Frosting
Ingredients
- 2 sticks unsalted butter softened
- 1 cup Nutella
- 2 cups powdered sugar
- 1/4 -1/2 tsp salt I like a very slight salty taste, so I use 1/2 tsp
- 1 tbsp cocoa powder
- 2 tbsp whole milk can also use heavy cream
- 1 tsp good quality vanilla extract
Instructions
- In the bowl of an electric mixer, cream butter and Nutella until well blended.
- Add sea salt, cocoa, milk or cream and vanilla and blend until mixed.
- Add the powdered sugar, a little at a time, until all is blended, smooth and creamy.
- Pipe or spread onto desired dessert, or eat it straight from the spoon!
Notes
- Use room temp butter. Soft butter blends more smoothly and creates a creamier texture, so set it on the counter to soften at room temperature before using it. However, your frosting may become runny if the butter is too warm.
- Sift the cocoa powder and the powdered sugar. This helps prevent lumps and encourages a smooth consistency. A wire whisk will do the trick if you don’t have a sifter.
- Add the powdered sugar in small batches. Otherwise, when you turn on the blender, you may face a sugar cloud and a big mess.
- Don’t overmix! Once the frosting is smooth and creamy, step away from the blender. Overmixing can lead to the frosting falling flat.
- Adjust consistency if needed. If your Nutella frosting is too thick, add a splash of milk or cream. If it’s too thin, whip in more powdered sugar until it thickens to your liking.
- Decorate cooled desserts. Make sure whatever it is you’re decorating is completely cooled before applying the frosting. If it’s still warm, the frosting may melt and become runny.
Nutrition
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Hello & thanks for the delicious looking frosting. Just wondering if the cocoa powder used in this recipe is sweetened or unsweetened?
Hi Brenda! I use unsweetened.
Literally the best icing recipe it’s so good!! I hate icings that are too sweet but this one was perfect!
So glad that you enjoyed the recipe!