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    Home » Frostings » Nutella Frosting

    Nutella Frosting

    Published: Jun 19, 2017 by Jen Sobjack · 23 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

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

    nutella frosting piped in a rose shape over the top of a cupcake

    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 of 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 of the frosting. It's magical.

    Buttercream frosting with Nutella and cupcakes scattered on a white surface.

    How to make Nutella Frosting

    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

    More frosting recipes you'll love

    1. Raspberry Frosting
    2. Cookie Butter Frosting
    3. Coconut Buttercream Frosting

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    Continue to Content
    Nutella Frosing for cakes and cupcakes

    Nutella Frosting

    Yield: 3 cups
    Prep Time: 15 minutes
    Total Time: 15 minutes

    Rich and luscious Nutella Frosting 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.

    Ingredients

    • 1 cup (226 grams) unsalted butter, room temperature
    • ¾ cup (210 grams) Nutella, or other chocolate hazelnut spread
    • ⅛ teaspoon salt
    • 2-4 cups (240 grams) confectioners’ sugar, sifted
    • 2-3 tablespoons heavy cream

    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. 
    2. Add the Nutella and salt. Continue to beat until incorporated, about 2 minutes.
    3. Add 1 cup of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened. 
    4. Gradually add the remaining sugar until the frosting is the desired texture, beating on medium-low speed until the sugar is moistened. You may need more or less sugar depending on how you plan to use the frosting.
    5. Add the heavy cream and beat on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.

    Notes

    It's important to use very soft butter for this recipe. Set the butter out on the counter for at least 1 and ½ hours before using.

    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.
    2. 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.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Nutella
      Nutella
    • Paddle Attachment
      Paddle Attachment
    • Stand Mixer
      Stand Mixer
    Nutrition Information:
    Yield: 3
    Amount Per Serving: Calories: 272

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Frostings
    Previous Post: « Coconut Lemon Bars
    Next Post: Banana Nutella Cupcakes »

    Reader Interactions

    Comments

    1. L says

      January 03, 2021 at 7:19 am

      Hi Jen!

      Will the frosting be too sweet? Can I just add 2 cups of sugar?

      Reply
      • Jen Sobjack says

        January 03, 2021 at 9:33 am

        The recipe calls for 2 to 4 cups. You may need more or less sugar depending on how you plan to use the frosting. More sugar will yield a stiffer frosting. 2 cups will be fine if you want a softer frosting.

        Reply
    2. Jo says

      November 26, 2020 at 1:55 pm

      Fantastic! Just made this frosting for a classic peanut cookie.
      I halved the recipe (Cookies don't need much). Perfect! Family went crazy for them.

      Reply
    3. Mary says

      September 10, 2020 at 9:16 am

      Would it be okay if I substituted shortening for half of the butter?

      Reply
      • Jen Sobjack says

        September 11, 2020 at 10:28 am

        I've not made it this way so I can't say for sure how it will turn out but it is common to use shortening in buttercream.

        Reply
    4. Aashita says

      August 26, 2020 at 1:23 pm

      Hi I just wanted to ask can I substitute heavy cream with milk as it's not easily available in my area?

      Reply
      • Jen Sobjack says

        August 27, 2020 at 8:46 am

        Yes, milk will be okay but you may not need to use as much.

        Reply
    5. Laura says

      March 08, 2020 at 11:31 am

      This frosting turned out delicious! I added 1 tsp of vanilla and used 2 C of confectioners sugar to easily frost 18 cupcakes.

      Reply
    6. Haleema says

      November 08, 2019 at 1:54 pm

      Hi i cant see where it states what this recipe will cover. E.g.would it be enough for pipping on 12 muffin sized cupcakes? Or cake wise size and height.

      Many thanks

      Reply
      • Jen Sobjack says

        November 08, 2019 at 3:44 pm

        It makes 3 cups of frosting which is enough to frost 24 cupcakes or a 9-inch 2 layer cake. You can always double the recipe if you like to use more frosting.

        Reply
        • Haleema Razzaq says

          November 09, 2019 at 4:40 am

          Many thanks looking forward to try today.

    7. Nicole Waskiewicz says

      March 24, 2019 at 10:12 am

      It came out perfect! I substituted hazelnut creamer for heavy cream to enhance the hazelnut flavor. My friends loved it! Thanks so much! I will be checking out more of youe recipes.

      Reply
      • Jen Sobjack says

        March 24, 2019 at 1:35 pm

        Hazelnut creamer is a fantastic idea! Thanks for sharing!

        Reply
    8. Dixie says

      February 09, 2019 at 1:12 pm

      Sounds good but where’s the recipe? No measurements are given. Is this a just make your best guess on how much of each ingredient?

      Reply
      • Jen Sobjack says

        February 11, 2019 at 9:13 am

        The full recipe with ingredient amounts is right above where you left this comment.

        Reply
    9. Sheetal Chandy says

      September 26, 2018 at 8:24 pm

      I made this frosting yesterday to go on chocolate cupcakes... While the flavour was very good, I didn't get the texture right. It was not at all firm. Couldn't pipe it on the cupcakes.

      Reply
      • Shanaaz says

        June 11, 2019 at 10:20 pm

        Try adding more confectionery sugar to firm it up... But make sure ure frosting won't be extremely sweet at the same time..hope that helps... This is a trick I learnt from my aunt using regular butter cream frosting

        Reply
    10. M. Hilly says

      April 20, 2018 at 4:51 pm

      I had been playing around in search of the perfect Nutella frosting and have failed. I'm so happy I've found your recipe, and just in time for a birthday party! It was so creamy, smooth, and really nicely fluffy! I doubled the recipe for a three tier cake and have about 1/3 of it left which will go in the freezer.
      Wonderful recipe and so easy too! Thank you so much for sharing.

      Reply
      • Jen Sobjack says

        April 20, 2018 at 5:04 pm

        I'm so happy you loved the recipe!

        Reply
    11. Pam says

      March 12, 2018 at 8:35 am

      I think this is the BEST FROSTING I have EVER made! I could have literally eaten it from the bowl with a spoon. Everyone at the baby shower raved about how delicious the cupcakes were, and this frosting recipe has definitely moved to the top of my favorites! Thank you so much for a recipe that turned out perfectly and was perfectly delicious.

      Reply
      • Jen Sobjack says

        March 12, 2018 at 11:57 am

        I'm so happy you enjoyed it!

        Reply
    12. Gabriela says

      July 13, 2017 at 4:01 pm

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

      Reply
    13. Lee hernandez says

      June 26, 2017 at 10:05 pm

      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!

      Reply

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