This Nutella Buttercream is easy to make and delicious. It’s rich and creamy, can be used to frost cakes, cupcakes, or fill macarons. It comes together in just minutes, and will be your favorite Nutella frosting!
Ingredients to make Nutella Buttercream
To make this Nutella Buttercream, here are the ingredients you will need:
- Powdered sugar
- Cocoa powder
- Heavy cream
- Vanilla extract
How to make Nutella Buttercream Frosting Recipe
Start by beating the unsalted butter with a mixer in a large mixing bowl. Make sure the butter is at room temperature. It’s best if the butter is at 72ºF.
If the butter is warmer than that, it will make the buttercream soupy and too runny, and will be hard to achieve a nice thick consistency.
And if the butter is colder, the buttercream might be grainy or lumpy.
You should beat the butter for a couple of minutes on medium high speed, until creamy and fluffy.
Next, add the icing sugar, cocoa powder, chocolate hazelnut spread, a teaspoon of vanilla extract, and the heavy cream.
You can sift the confectioners’ sugar and cocoa powder before adding if desired. This will prevent lumps from forming in the frosting.
You can also add a pinch of salt to the buttercream to balance out the sweetness. Not a lot of salt is needed, just a pinch will do, about 1/16 of a teaspoon.
Mix the ingredients on low speed until the dry powders are incorporated with the butter, Nutella, and heavy cream.
Then whip at medium high speed for one or two minutes, until the frosting comes together and becomes creamy and fluffy.
Tips on making Nutella Frosting
- Make sure the butter is at 72ºF.
- Measure the powdered sugar using a scale instead of cups.
- Sift the powdered sugar and cocoa powder before adding to the buttercream.
- You can always add a bit more powdered sugar to make the frosting become stiffer, but you really shouldn’t have to if you measure the sugar by weight instead of cups.
- If the frosting is too dry, add a bit more heavy cream to the frosting.
- You can add a pinch of salt to the buttercream to balance out the sweetness.
After the frosting is done whipping, you can mix it with a spatula by hand for about 5 minutes, or mix it with the paddle attachment on low for 10 minutes to eliminate air bubbles, and make the frosting silky.
This tip goes for any type of buttercream, and will make your frosting much smoother before piping on cupcakes or frosting a cake.
This recipe makes enough frosting to fill about 40 macarons, frost 14 cupcakes, or frost a 6-inch cake with 3 layers. It can also easily be doubled or halved.
To double the recipe, simply multiply the ingredients by 2. And to half it, simply divide the ingredients in half. That’s all it takes.
The method stays the same.
How to store Nutella Frosting
Make sure to keep the frosting covered at all times. The frosting will develop a crust or a skin if it stays uncovered.
Store the frosting in an airtight container, or in a ziploc bag. Because the frosting has heavy cream in it, it has to be stored in the fridge.
Store the Nutella Buttercream in the fridge for up to 1 week. You can also store it in the freezer for up to 2 months.
This frosting is absolutely delicious, I use it to frost these Nutella Cupcakes. The Nutella taste is super rich, and indulgent!
I have a different recipe that is also a Nutella Frosting, but it’s with cream cheese as well as butter, and you can find it here: Nutella Cream Cheese Frosting. The cream cheese offers a tangy flavor to the frosting.
If you like this recipe, here are some more recipes you might like:
- Nutella Muffins
- Nutella Brownies
- Cinnamon Cream Cheese Frosting
- Strawberry Nutella Cake
- Nutella Fudge
- Nutella Macarons
- Nutella Cookie Butter Cups
If you try this recipe let me know in the comments or tag me on instagram!
- 3 cups powdered sugar 375 grams
- 1/4 cup unsweetened cocoa powder 31 grams
- 1 cup unsalted butter room temperature (226 grams)
- 2/3 cup Nutella 176 grams
- 3 tbsp heavy cream 45 ml
- 1 tsp vanilla extract
- Sift the powdered sugar and cocoa powder together to avoid lumpy frosting. Beat the butter in the bowl of a stand mixer using the paddle attachment, or using a hand mixer. Make sure the butter is room temperature, about 72ºF. If the butter is too soft, it can make the buttercream runny, forcing you to add a lot of extra powdered sugar to obtain the proper consistency.
- Beat the butter for 2 minutes at medium-high speed.
- Add the powdered sugar, cocoa powder, Nutella, vanilla, and heavy cream. Mix on low to combine. When the ingredients are combined, raise the speed to medium-high, beat for another two minutes.
- If the frosting is too runny, add more powdered sugar. And if the frosting seems too dry, add a bit more heavy cream, one tablespoon at a time.
- Keep the frosting covered, because it can develop a skin and become dry.
- After the frosting is done whipping, you can mix it with a spatula by hand for about 5 minutes, or mix it with the paddle attachment on low for 10 minutes to eliminate air bubbles, and make the frosting silky.
- You can refrigerate the frosting for up to 1 week. To use it, simply let it come to room temperature and mix on medium-low for one or two minutes to make it creamy and fluffy.
- The frosting can be frozen for up to 2 months. To defrost, let it sit in the fridge overnight, or on top of the counter until it thaws. Then, once it comes to room temperature, mix on medium-low for one to two minutes with a mixer.