You will love this super easy and deliciously creamy Nutella Buttercream Frosting recipe! It’s perfect for frosting or piping onto cakes, cupcakes, brownies, cookies, or whatever your heart desires! There’s a dairy free and vegan option too!
Nutella Buttercream Frosting
But I figured it was high-time for this spectacular Nutella Buttercream Frosting to have it’s own time to shine! FYI – I doubled this recipe from my original version so more love to spread! Seriously, you can’t go wrong with a little extra frosting.
However, if you’re planning on frosting a big 9-inch cake and then plan on having enough for piping or piping lots of big lovely swirls on a couple dozen cupcakes, you might even want to consider making 1 1/2 batches of this or even 2 batches.
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This would be amazing on top of my Gluten Free Vanilla Cupcakes or as an alternative frosting on my recipe for The Best Gluten Free Chocolate Cake. Heck, this would even be forking fabulous on top of my Fudgy Gluten Free Brownies!
And if you really, really want to hit it out of the Nutella park, use this to frost my Chocolate Hazelnut Brownies. Those are a flourless chocolate brownie that’s made with a different brand of chocolate hazelnut spread. They’re basically Nutella Brownies, just a different name.
BONUS – you can make this Nutella Buttercream Frosting recipe dairy free and vegan with a couple simple swaps. Use Nutiva Chocolate Hazelnut Spread in place of the Nutella, 1/4 cup Earth Balance vegan butter + 1/4 cup Nutiva Shortening in place of the butter, and coconut milk in place of the heavy cream (preferably full-fat).
You guys, this frosting recipe is so good, it might just become your go-to and replace your standard chocolate buttercream recipe. So tell me – what will you try this on first? Enjoy!
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Nutella Buttercream Frosting Recipe
Ingredients
- 1/2 cup butter softened
- 1 cup Nutella
- 2 1/2 cups powdered sugar
- 2-4 Tablespoons heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Beat together the butter, Nutella and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer). Beat at medium speed for two minutes.
- Scrape down the bowl and add the vanilla extract and heavy cream. Beat on medium speed for an additional minute. Spread or pipe frosting onto cooled cupcakes, cakes, or brownies.
Notes
- This recipe can be halved for smaller recipes, like my Chocolate Cupcakes for Two or my Mini Chocolate Layer Cake.
- For dairy free, use vegan/dairy free chocolate hazelnut spread (such as Nutiva Chocolate Hazelnut Spread), 1/4 cup Nutiva Shortening, 1/4 cup soy free vegan butter, and coconut milk.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
An easy and delicious buttercream! I halved the recipe for 6 cupcakes and worked perfectly. I only added 1 tbs or so of powdered sugar. The hazelnut spread already had a ton of sugar and I didn’t feel like it needed much more.
Hi!
Looks so good
Does this call for unsalted butter?
Also can I make it ahead of time?
Looking to make for my husbands bday this weekend
Yes, unsalted butter. You can make it ahead – just keep it refrigerated then bring it to room temperature and mix it well before using.
HI,
Is there a way to make this icing darker and more chocolate?
Thanks
Hi Lawrence, this is a light frosting due to the Nutella. You could try using a dark chocolate hazelnut spread to keep the flavor and give it a richer color. If you want a truly dark chocolate frosting, try my homemade chocolate buttercream and use dark cocoa powder.
https://www.whattheforkfoodblog.com/2018/03/29/chocolate-frosting-recipe/