Nutella Frosting

Rich and luscious Nutella Frosting is will have you swooning! A basic buttercream with the addition of Nutella will complement all your favorite cakes. The recipe is so simple to and incredibly addicting.

Nutella Frosting Recipe

I have a slow growing archive of frosting happening here! That’s not a bad thing though. There’s always room for more frosting.

Several months ago I decided to focus on testing and shooting some of my favorite frostings used on various cakes and cupcakes throughout my site then add them to their very own category. This makes it much easier to find a great frosting when you’re looking for the perfect one to pair with that cake you just made.

I share this Nutella Frosting recipe a couple years ago on top of banana cupcakes. I suggest you print the recipe for banana Nutella cupcakes right now and get to baking. You won’t regret it!

The frosting is incredibly luscious. It’s full of chocolate hazelnut flavor and so silky smooth.

You only need four ingredients for today’s frosting – butter, Nutella, confectioners’ sugar, and a dash of salt. A little salt helps tone down the sweetness in the frosting. It’s magical.

Nutella Frosing for cakes and cupcakes

For this recipe to work properly, you’ll need to start with super soft butter. Typical I suggest letting it sit a room temperature for half an hour or so but today we’re letting it soften for at least an hour. An hour and a half is best!

Super soft butter will meld easier with the thick chocolate hazelnut spread. I also recommend beating the two together for at least two minutes. It should look silky smooth and shiny.

Once the butter and Nutella are well combined it’s time to add the salt and confectioners’ sugar. I like to add one cup of sugar at a time and mix it until it’s no longer powdery after each addition.

After adding the last bit of confectioners’ sugar turn the mixer up to medium-high speed and let it whip for two minutes. The frosting should become creamy and fluffy.

This consistency of the frosting is perfect for piping. It holds its shape nicely. Or it can also be spread over cakes with an offset spatula. Either way, this frosting won’t disappoint.

swirl of Nutella frosting

Here are some items I recommend for making this recipe:

Love Nutella as much as I do? Check out this recipe for Nutella Cheesecake.

Nutella Frosting Recipe Image
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Nutella Frosting

Rich and luscious Nutella Frosting is will have you swooning! A basic buttercream with the addition of Nutella will complement all your favorite cakes. The recipe is so simple to and incredibly addicting.

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Yields 3 cups
Calories 272 kcal

Ingredients

  • 1 cup unsalted butter room temperature
  • 3/4 cup Nutella or other chocolate hazelnut spread
  • 1/8 teaspoon salt
  • 2 cups confectioners' sugar sifted

Instructions

  1. In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth. Add the  Nutella and salt. Continue to beat until incorporated, about 2 minutes.

  2. Add 1 cup of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. Add in the remaining sugar and beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.

Make ahead tip

  1. Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.

    Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.

Recipe Notes

It's important to use very soft butter for this recipe. Set the butter out on the counter for at least 1 and 1/2 hours before using.

All images and text ©Jen Sobjack/Baked by an Introvert.

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Nutella Frosting Recipe | Easy | Frosting | Made from Scratch | Homemade

2 Comments

  • Lee hernandez

    This recipe for the Nutella frosting is just what I have been looking for. Some time ago, my daughter and I were at a large grocery store and happenened upon the mark-down section. There were small jars of a spread that is made by Biscoff marked half off. My daughter was thrilled and I said, “What is it?” She said, “It’s divine!” When I asked what do you eat it with, she said, “A spoon!” Of course she was kidding and that wasn’t what I meant, but is was just divine! I’ve never seen it since, but now I don’t have to because you gave me this recipe. I bet yours is just as yummy!

  • Gabriela

    Hello I love the recipe, but i had a probem I overbeat the frosting,does anyone knows how can I fix it? Thanks.

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