Nutella Buttercream
This Nutella buttercream frosting is rich, chocolatey, and packed with Nutella!! It tastes amazing on cakes, cupcakes and cookies alike!
Servings: 7 cups
Calories: 636kcal
Ingredients
Nutella Buttercream Frosting
- 2 cup (4 sticks) unsalted butter, room temperature 454g
- 1 cup Nutella 300g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/2 tsp fine salt 3g
- 6 cups powdered sugar 750g
- 1/2 cup unsweetened cocoa powder, sifted 50g
- 1/3 cup heavy whipping cream, room temperature 80g
Tools / Equipment Needed
Instructions
Nutella Buttercream Frosting
- While the cupcakes cool make the fluffy Nutella buttercream. Beat 2 cups of unsalted butter on a medium-high speed for a minute with a paddle attachment or hand mixer until smooth and lighter in color.
- Mix in 1 cup Nutella, 2 tsp vanilla extract and 1/2 tsp salt on a low speed.
- Slowly add in 6 cups powdered sugar, followed by 1/2 cup cocoa powder. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Add 1/3 cup of heavy cream halfway through adding in the powdered sugar to make it easier to mix.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth.
- Enjoy on cupcakes, cake or even cookies!
Video
Notes
This recipe makes about 7 cups of frosting, which is enough to frost 3 dozen cupcakes or an 8" layer cake.
Making this Nutella Buttercream Frosting in Advance and Storage Tips:
Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.Nutrition
Serving: 1 | Calories: 636kcal | Carbohydrates: 118g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 211mg | Fiber: 3g | Sugar: 110g