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Nutella Buttercream Frosting

Total Time: 15 mins

This easy homemade Nutella Buttercream Frosting recipe is creamy, silky smooth, decadent, and has deep hazelnut and cocoa flavors. It is great for layer cakes, cupcakes, and eating with a spoon! It has just the right amount of sweetness and whips up in under 15 minutes.

For more Nutella recipes, try my Nutella Milkshake, Chocolate Nutella Cake, and Ferrero Rocher Brownies.

Swirls of Nutella Buttercream Frosting in a small dish. Surrounded by whole hazelnuts and nutella.

EASY Nutella Buttercream Frosting

This frosting is basically a chocolate hazelnut buttercream. It requires only 7 simple ingredients and is the best recipe out there, if I do say so myself.

  • IT HAS THE BEST FLAVOR: Rich balance of hazelnut and cocoa flavors. Indulgence at it’s finest!
  • YOU CHOOSE THE TEXTURE: It is all in the mixer attachment. Use the whisk for light airy frosting OR use the paddle for creamy and smooth frosting.
  • SO MANY USES: This frosting goes great on cakes, brownies, sandwiched between cookies, or dipped in fruits.
  • GOES WITH A LOT OF DIFFERENT FLAVORS: Nutella pairs well with fruits, vanilla, cheesecake, and other nut spreads! This makes it a great addition to so many different baked goods.

Watch Me Make This Nutella Buttercream Recipe In Under One Minute:

Ingredients in Nutella Buttercream Frosting

  • Butter: This recipe uses unsalted butter. I have tested this recipe with both dairy free and plant based butters (both turn out great). Be sure to softened it to room temperature or your buttercream will be lumpy. If you use salted butter, leave out the salt below.
  • Nutella Hazelnut Spread: I have used both Nutella brand and generic brand hazelnut spread for this recipe and have seen no difference in texture or taste. I really love the one from Aldi’s.
  • Vanilla Extract: This adds depth and a bit of extra flavor. Be sure to use pure or homemade vanilla extract (not imitation).
  • Salt: An essential booster the hazelnut and cocoa flavors.
  • Unsweetened Cocoa Powder: Gives the frosting a chocolatey flavor and stability without adding more powdered sugar. Use any brand preferred. I do not recommend Dutch-processed cocoa for this recipe.
  • Powdered Sugar (Confectioner’s Sugar): Do not mistake this for other types of sugar, it should say 10x powdered on the bag. It adds sweetness without being grainy like granulated sugar.
  • Heavy Whipping Cream: The key element to a SUPER creamy consistency frosting. Feel free to use dairy free or vegan varieties.

Equipment Needed

  • Hand Mixer OR Stand Mixer: This takes all the gruesome mixing out of the process. I use my stand mixer but hand mixers are just as good. If you do not have either, this recipe can be made by hand, it will just take a bit longer.
  • Silicon Spatula: You’ll need this to scrape down your bowl and to smooth out the frosting in the last step.
Ingredients Needed. Unsalted butter, powdered sugar, unsweetened cocoa powder, Nutella hazelnut spread, vanilla extract, salt, and heavy whipping cream.

How to Make Nutella Buttercream Frosting

Here’s a quick overview of how easy this frosting is. The recipe card below will have all the additional details.

  1. Beat the butter until fluffy and lightened in color.
  2. Add and combine the Nutella hazelnut spread, vanilla, and salt.
  3. Add and combine the unsweetened cocoa powder and then the powdered sugar in two additions.
  4. Slowly pour in the heavy whipping cream and whip until the frosting is smooth and well combined.
  5. Assess your Nutella Buttercream Frosting before using. See the next two sections for additional information.

TROUBLESHOOTING THE CONSISTENCY: If the frosting is too thin, add more powdered sugar (2 tablespoons at a time). If the frosting is too thick, add more heavy whipping cream (1 tablespoon at a time).

TROUBLESHOOTING THE TEXTURE: If it seems too airy, fold by hand multiple times with a silicone spatula to release some air. If it seems too dense, turn your mixer up to it’s highest speed and allow the frosting to whip and aerate for about a minute.

Nutella frosting in a bowl with a metal spreading tool. Whole hazelnuts and Nutella in the background.

Storing Information:

This Nutella Buttercream Frosting is best stored in the refrigerator for up to 5 to 7 days. It can be kept in an airtight container, a bowl covered in plastic wrap, in a piping, or in an airtight reusable bag. When you are ready to use the frosting, remove it from the refrigerator and let it sit at room temperature for 15 to 30 minutes.

You can also store this recipe in the freezer for up to 3 months! This makes it great for reducing waste and using later. It should be stored in an airtight container or in an airtight reusable bag. When you are ready to use it again, remove it from the freezer and let the frosting come to room temperature. Whip on medium speed with stand mixer/ hand mixer until it is light and fluffy before using.

How Much Nutella Buttercream Frosting Do I Need?

It can be so difficult figuring out how many batches of frosting to make. These are my personal recommendations, but you may need more or less Nutella Buttercream Frosting depending on your preferences. Hope this helps!

  • 6 cupcakes: half batch
  • 12 cupcakes: one batch
  • 24 cupcakes: two batches
  • 1 layer cake: half batch
  • 6 inch layer cake: one batch
  • 8 inch layer cake: two batches
  • 8×8 dessert: one batch
  • 13×9 dessert: two batches
  • Filling 12 cookie sandwiches: one batch
  • Filling 48 macarons: one batch

NOTE: You can easily double or triple the recipe by choosing 2x or 3x in the recipe card below.

Swirls of Nutella frosting

Nutella Frosting Uses

The amount of things you can frost with this buttercream are endless! I can’t resist eating a dollop on a spoon when I make it.

  • cakes
  • cupcakes
  • on top of brownies
  • to fill sandwich cookies and macarons
  • on sugar cookies
  • served with fruit
  • spread on graham crackers
  • top this Nutella Mug Cake with leftover buttercream!

My personal favorites are on my Chocolate Nutella Cake, Strawberry Filled Cupcakes, and Ferrero Rocher Brownies!

1 BIG Tip For The BEST Nutella Buttercream Frosting

CHOOSE THE RIGHT MIXER ATTACHMENT! I kid you not, this makes ALL the difference. And I have to say it will be a different choice for everyone, depending on what kind of frosting you are looking for.

Use the paddle attachment if you want a smooth frosting and use the whisk attachment if you want a more airy frosting. I like to use the paddle for frosting cakes, brownies, things of that nature, and the whisk attachment for cupcakes. Either way, the frosting will be delicious no matter what you choose.

A hand holding a piping bag while piping Nutella Buttercream Frosting on a chocolate cupcake.

Frequently Asked Questions (FAQ’s)

What can I use other than heavy whipping cream?

You will want to substitute with a milk that has high fat content. Other options are half and half, dairy free heavy whipping cream, vegan varieties of heavy cream. I do not recommend using whole milk, almond milk, or any other similar milks. They make the buttercream frosting watery instead of creamy due to the lower levels of fat.

Can I make Nutella Buttercream ahead of time?

Yes! Just be sure to store it in an airtight container and in the refrigerator for no more than 3 days. When you are ready to use it, allow it to sit at room temperature for 15 to 30 minutes before folding it with a spatula or whipping it with a whisk.

What flavors does Nutella go with?

Nutella goes great with a lot of things. Some include bananas, oatmeal, vanilla, strawberry, chocolate, toffee, cookie butter, peanut butter, blueberries, marshmallow, cheesecake, berries. The list goes on and on.

More Buttercream and Frosting Recipes You Might Enjoy:


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Swirls of Nutella Buttercream Frosting in a small dish. Surrounded by whole hazelnuts and Nutella.

Nutella Buttercream Frosting

Elizabeth Swoish
This super creamy Nutella Buttercream Frosting recipe has deep hazelnut and chocolate flavors. It is easy to make, always silky smooth, and goes great on various desserts.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Servings 12 (1/4 cup each)
Calories 256 kcal

Equipment

  • Stand Mixer or Hand Mixer;
  • Silicone Spatula

Ingredients
 
 

  • 1 cup unsalted butter; room temperature (2 sticks)
  • ½ cup Nutella hazelnut spread
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • 2 ½ cups powdered sugar
  • 2 tablespoon heavy whipping cream; plus more to reach desired consistency

Instructions
 

  • Choose your stand mixer/hand mixer attachment. The paddle for a smooth and creamy frosting. The whisk for a light and airy frosting.
  • On medium-high speed beat the room temperature unsalted butter for 3 to 5 minutes. It should be light in color and smooth.
  • Add Nutella hazelnut spread, vanilla extract, and salt. Beat on medium speed until fully incorporated, about 1 to 2 minutes.
  • Add unsweetened cocoa powder. Beat on low speed until fully incorporated, 1 to 2 minute.
  • Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute. Do this again with the remaining powdered sugar.
  • Beat the buttercream on low speed while slowly pouring in the heavy whipping cream. Continue to beat until it has been incorporated.
  • Assess the buttercream's consistency. If the frosting is too thick, add an additional 1 tablespoon of heavy whipping cream until desired consistency. If the frosting is too thin, add an additional 2 tablespoons of powdered sugar until desired consistency.
  • Assess the buttercream's texture. If too airy, use a spatula to fold by hand until it smooths out. If too dense, turn the mixer up to it's highest speed and whip the frosting for about 1 minute to aerate it.
  • Prepare Nutella Buttercream Frosting for decorating.

Video

Notes

Storing Information:

In the refrigerator for 5 to 7 days. Store it in airtight container, a bowl covered in plastic wrap, in a piping, or in an airtight reusable bag.
  • When you are ready to use the frosting, remove it from the refrigerator and let it sit at room temperature for 15 to 30 minutes.
In the freezer for up to 3 months. Store in an airtight container or in an airtight reusable bag.
  • When you are ready to use it again, remove it from the freezer and let the frosting come to room temperature. Whip on medium speed with stand mixer/ hand mixer until it is light and fluffy before using.
 

How Much Nutella Buttercream Frosting Do I Need?

  • 6 cupcakes: half batch
  • 12 cupcakes: one batch
  • 24 cupcakes: two batches
  • 1 layer cake: half batch
  • 6 inch layer cake: one batch
  • 8 inch layer cake: two batches
  • 8×8 dessert: one batch
  • 13×9 dessert: two batches
  • Filling 12 cookie sandwiches: one batch
  • Filling 48 macarons: one batch
NOTE: You can easily double or triple the recipe by choosing 2x or 3x in the recipe card above.
Keyword NUTELLA BUTTERCREAM, NUTELLA BUTTERCREAM FROSTING, NUTELLA FROSTING

If you make my Nutella Buttercream Frosting, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on January 23rd, 2023

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