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.
After I completed making the frosting I realized that it wasn’t going to be enough for the recipe that I was making. Therefore I was just wondering if it might be possible to just “add” more of the ingredients to the bowl of frosting I have already made in an attempt to save time or would I totally ruin what I already have made?
Once all the ingredients are mixed together, I wouldn’t add more of each ingredient to make more frosting. Instead, make a second batch. In the future, you can double the ingredient amounts if needed.
I tried this frosting recipe and it was great! We loved it.
Hi Jen!
Will the frosting be too sweet? Can I just add 2 cups of sugar?
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.
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.
Would it be okay if I substituted shortening for half of the butter?
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.
Hi I just wanted to ask can I substitute heavy cream with milk as it’s not easily available in my area?
Yes, milk will be okay but you may not need to use as much.
This frosting turned out delicious! I added 1 tsp of vanilla and used 2 C of confectioners sugar to easily frost 18 cupcakes.
Super easy to make and love the unique hazelnut frosting flavor. Paired it with my favorite chocolate cake recipe and decorated with Ferrero Rochero candies.
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
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.
Many thanks looking forward to try today.
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.
Hazelnut creamer is a fantastic idea! Thanks for sharing!