Nutella Buttercream Frosting is a delicious icing made with hazelnut Nutella, butter and cream cheese. It turns out sweet and delectable and makes a wonderful frosting for a variety of cupcakes and cakes for special occasions, birthday parties, Mother's Day and more.
This Nutella Buttercream Frosting recipe is creamy, silky smooth and full of decadent chocolate-hazelnut flavor. Decorate with your choice of toppings, like chocolate sprinkles, crushed cookies, or bits of chopped chocolate bars. It takes about 10 minutes to make and can be used immediately or stored in the fridge or freezer for using later. One batch of this frosting should be enough to ice one 9-inch cake or a dozen cupcakes.
Cupcakes with nutella buttercream frosting are one of our favorites for birthday parties or classroom parties, along with chocolate bird's nest cupcakes and strawberry crunch cupcakes. This frosting would be delicious as a chocolatey alternative to these bunny cupcakes or soccer cupcakes, and on patriotic bundt cakes.
Love Nutella as much as us? Check out our soft and chewy Nutella sugar cookies next!
Ingredients
To make nutella buttercream frosting you need:
- softened butter
- softened cream cheese
- hazelnut spread (Nutella)
- powdered sugar
- vanilla extract
Don't forget your piping bag and piping tips. I have this reusable piping bag and tip set.
How To Make It
- In an electric hand mixer or stand mixer, beat the softened butter, softened cream cheese, Nutella and vanilla extract on medium speed until smooth. Add the powdered sugar 1 cup at a time, continuing to beat until smooth and creamy.
- Transfer the icing to a piping bag. Frost 12 cupcakes using any pattern you'd like or 1 nine inch cake using a knife or spatula. The icing can be stored in the fridge for 2-3 days or in the freezer for up to 6 months until ready to use.
Chef's Tips
Frost your cupcakes or cake when icing is at room temperature. If it gets too warm, the buttercream won't hold it's shape as well. If it's too cold, it will be hard to squeeze out of the piping bag. Put frosting that is too warm in the fridge for 5-10 minutes. If the frosting is too cold, let it sit at room temperature for 15-30 minutes.
Recipe
Nutella Buttercream Frosting
Equipment
- electric hand mixer
- piping bag
Ingredients
- ¼ cup butter, softened
- 4 oz cream cheese, softened
- 6 oz Nutella
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- In an electric hand mixer or stand mixer, beat the softened butter, softened cream cheese, Nutella and vanilla extract on medium speed until smooth. Add the powdered sugar 1 cup at a time, continuing to beat until smooth and creamy.
- Transfer the icing to a piping bag. Frost 12 cupcakes using any pattern you'd like or 1 nine inch cake using a knife or spatula. The icing can be stored in the fridge for 2-3 days or in the freezer for up to 6 months until ready to use.
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