Nutella Buttercream

This Nutella Buttercream is easy to make and delicious. It's rich and creamy, can be used to frost cakes, cupcakes, or fill macarons. This recipe makes enough to fill about 40 macarons, frost 14 cupcakes, or a 6-inch layer cake.

Course Dessert

Cuisine American

Keyword buttercream, frosting, nutella

Prep Time 10

Cook Time 0

Total Time 10

Servings cups

Calories 50kcal

Author Camila Hurst

Ingredients

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

Instructions

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.

Storage

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.

Notes

Amount: This recipe is enough to fill about 40 macarons, frost 14 cupcakes, or a 6-inch layer cake. To frost a 8-inch cake, make 1.5x the recipe, by multiplying all ingredients by 1.5.

Butter: Make sure the butter is at about 72ºF. If the butter is too soft, the frosting might be too runny.

Scale: Measure the powdered sugar using a scale instead of cups.

Powdered sugar: 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.

Consistency: If needed, add a bit more heavy cream to the frosting.

Salt: 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.

Nutrition

Serving: 1tbsp | Calories: 50kcal