Calling all Nutella lovers! This Nutella Buttercream Frosting is so delicious, easy to make, and pipes like a dream. If you’ve been searching for a fantastic Nutella frosting for your chocolate cakes and cupcakes, look no further!
WHAT IS NUTELLA?
Nutella is a delicious spread, it’s most flavorful & prominent ingredients being hazelnuts and cocoa. The first version of Nutella was invented by pastry chef Pietro Ferrero.
He shaped a paste of hazelnuts, sugar, and a little cocoa powder into loaves which were sliced and served with bread.
In the early 50’s, he created a spreadable version, Supercrema, which his son, Michele, eventually modified and marketed as Nutella. It became a huge success in Europe and eventually, worldwide.
For decades, Nutella fans have spread the chocolate hazelnut deliciousness over toast and other breads, enjoyed it with fruit, and today, Nutella-infused desserts are everywhere!
How to Make Nutella Buttercream
Today’s Nutella buttercream is so easy to make, and SO delicious that you may consider skipping the cake altogether and just grabbing a spoon.
- This is an American Buttercream, which means that it consists primarily of powdered sugar, butter, and a little milk- and in today’s recipe, we’ve added a generous helping of Nutella!
- In the bowl of your mixer add the softened butter and salt, mix on medium speed until it is softened and smooth. Add the Nutella and continue mixing until well combined.
- Gradually add the powdered sugar alternately with the milk. Add vanilla and mix on medium speed. Allow to mix for 4-5 minutes. (It will look ready sooner than 4 minutes, but allow it to mix the full time for the best consistency!)
That’s it! This Nutella Frosting is not only a great piping consistency, but it also makes a wonderful filling and frosting.
What goes with Nutella frosting?
This Nutella Frosting would be delicious on yellow cakes, espresso-infused cakes, but my favorite pairing is chocolate cake!
We have lots of great options for chocolate cake in our Recipes Section, from Devil’s Food Cake to Chocolate Sour Cream Cake, but we recently used our Classic Chocolate Cake in our Chocolate Nutella Cake recipe and the results were heavenly! So decadent and rich, and the Nutella Buttercream added just the right amount of hazelnut flavor.
Chocolate Nutella Cake- My Cake School
Nutella Buttercream Frosting
This delicious Nutella Buttercream has amazing flavor from chocolate and hazelnuts. Makes a great filling and frosting, and pipes perfectly.
Ingredients
- 2 sticks (226g) unsalted butter, slightly softened
- 1 cup (280g) Nutella Spread to make the buttercream {We bought a 26.5oz Jar so that we had additional Nutella for spreading on the layers}
- 1 teaspoon salt (optional)
- 4 cups (460g) powdered sugar
- 3 to 4 Tablespoons (45g to 60g) milk, more if needed to reach the consistency you like
- 2 teaspoons (8g) vanilla extract
Instructions
1. In the bowl of your mixer add the butter and salt, mix on medium speed until it is softened and smooth. Add the Nutella, mix until blended.
2. Gradually add the powdered sugar alternately with the milk. Add vanilla and mix on medium speed 4 to 5 minutes until smooth.
Makes almost 5 cups frosting
Notes
We love this frosting with chocolate cake layers! See our Chocolate Nutella Cake in our Recipes Section on MyCakeSchool.com!
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Hi ! This buttercream is delicious! How long can it stay out at room temperature?
Thank you ?
Hi Chris, I’m glad you are enjoying the frosting. It does not need refrigeration but we think it is best eaten by the third day. If refrigerated with an air tight cover, it could last longer……remove about 2 hours before serving because it is better at room temperature.
How big of a cake will this amount frost and use as the filling?
Hi Clare, Below is a link to the cake we used this buttercream on, a 3 layer 8 inch Chocolate Nutella Cake. The recipe makes almost 5 cups frosting. I remember we had just enough to make the rosettes on top. I think it might be a good idea to increase the recipe by 1/2, then there would be no worry about having enough for decorative piping.
https://www.mycakeschool.com/recipes/chocolate-nutella-cake/
So if we’re frosting a 3 layer 8 inch cake would this would be enough because I’m just frosting it I’m not decorating it with the frosting and how do you think it taste does it taste good and would I have enough frosting for in between the layers too
Hi Ethan, Yes, it should be enough to frost and fill a 3 layer cake. Increase the recipe by 1/2 if you plan to do extra piping. The picture of our cake is a 3 layer 8 inch cake.
Hello,
Great recipe, can’t wait to try it!
Just wondering would heating up the Nutella be better?
Also can this recipe be applied to other spreads such as biscoff or hazelnut spread?
Hi Daisy, I haven’t made this frosting in a while but my memory is that it blends easily with the other ingredients. We haven’t tried the other spread so I can’t be sure of the outcome.
Is this too soft to go under fondant?
@Rayetta- Hello! I haven’t tried this frosting under fondant but it seems like it would work fine. Since it has a good amount of butter in the recipe, it should firm up when chilled so that you can apply the fondant as usual. (Chill for maybe 15 minutes in the freezer or until firm and then apply). Enjoy the recipe ;0)
Melissa,
I like the buttercream recipe for the cake that I chocolate cake that I have paired it with.
I made the buttercream with the recommended amount of salt and it was slightly too much for my tastes. 3/4 or 2/3 as much on the recipe would be just right IMO, as I don’t use much salt at all except for in recipes. (I like to eat plain French fries with no salt for comparisons)
I was doing a Semi naked cake for a family event and utilized a warm bench scraper for blending the sides of the cake. I think there was either condensation accumulating from the buttercream being chilled or the oils in the Nutella and/or butter may have started to separate during the removal/smoothing process due to being melted slightly. This was likely my fault for some technical oversight, but the result seems to be a slight marbleizing effect, so I ended up being just fine with the overall look of it.
The in process Photo shown is of the bottom two 10 inch layers.
I will be making another 1/2 batch of buttercream tomorrow to add ot to my leftover buttercream (1.5 x recipe) and finish off the remaining two 8 inch layers. This will bring my total amount made to 2x recipe and it should be enough to frost and fill a double 10 and double 8 inch layered tiered cake that is approximately 1.6 to 1.75 inches tall for each layer. (I had to use a modified recipe for those exact size pans, so I went with a different cake formula from a book I have)
thanks for the recipe. It will likely be going on a recipe card.
Tasty and simple recipe. I made it vegan using vegan butter and nutella substitute, didn’t add salt because the butter had some and didn’t add milk because my ingredients were more wet than the originals. It piped easily for cupcakes and held its shape and tasted great. Will make again