Nutella Frosting
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Rich and luscious Nutella Frosting is swoon-worthy deliciousness! A basic buttercream is taken to the next level with the addition of Nutella. This simple recipe is incredibly addictive – you’ll want to use it on all your favorite cakes!
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If you have been around this site for awhile, you know how crazy I am about Nutella. I am completely addicted to the flavor of this European hazelnut spread, which makes desserts and treats even better. I even came up with a recipe for homemade Nutella.
Basically, I’ve taken all my favorite non-fruit desserts (no disrespect, strawberry shortcake) and made them better by adding Nutella. Some of the best are my Nutella brownies, my Nutella mousse cake and my Double chocolate chip Nutella cookies.
The thing I love about this Nutella frosting recipe is that you can use it with your favorite cake or cupcake recipe and instantly turn it into something special. I have a lot of frostings in my frosting archive, but this is one of my favorites.
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 five ingredients for today’s frosting – butter, Nutella, confectioners’ sugar, heavy cream and a dash of salt. A little salt helps tone down the sweetness of the frosting. It’s magical.
Just a tip ahead of time – 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!
Recipe Snapshot
TASTE: Chocolate hazelnut sweet deliciousness
TEXTURE: Creamy
EASE: Easy!
TIME: 15 minutes
What You’ll Need
Ingredients
It’s hard to believe this delicious frosting only requires five ingredients, but it does!
How to Make Nutella Frosting
This frosting comes together easily and quickly. You’ll love it.
Be sure to check out the full recipe and ingredient list below
- 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.
- Add 1 cup of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. 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.
- 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.
Handy tip:
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.
Tips For Success
- Make sure the butter is super soft – it will combine better with the chocolate hazelnut spread.
- Sift the confectioners’ sugar so it is super fine, clump-free, and will mix well with the butter.
Storage & Freezing
- 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.
Nutella Frosting
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- ¾ cup (210 g) Nutella, or other chocolate hazelnut spread
- ⅛ teaspoon salt
- 2-4 cups (480 g) confectioners’ sugar, sifted
- 2-3 tablespoons heavy cream
Instructions
- 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.
- Add 1 cup of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened.
- 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.
- 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
- Butter: 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.
- 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.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
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.
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?
The full recipe with ingredient amounts is right above where you left this comment.
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.
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
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.
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.
I’m so happy you loved the recipe!
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.
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.
I’m so happy you enjoyed it!
Hello I love the recipe, but i had a probem I overbeat the frosting,does anyone knows how can I fix it? Thanks.
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!
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!