This Nutella frosting recipe transforms the classic chocolate-hazelnut spread into a dreamy, fluffy buttercream that’s perfect for cakes, cupcakes, cookies, and more. Its rich, nutty flavor and silky texture make it a favorite for both kids and adults, and it pairs beautifully with chocolate, vanilla, banana, or even coffee-flavored baked goods. Easy to make and impossible to resist, this frosting is about to become your new go-to for any celebration or sweet craving.
Ingredients
- 1 cup (225g) unsalted butter, softened to room temperature
- 1 cup (300g) Nutella or other chocolate-hazelnut spread
- 2 1/2 cups (300g) powdered sugar, sifted
- 2–3 tablespoons (30–45ml) heavy cream or whole milk, plus more as needed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt (omit if using salted butter)
Instructions
- Beat the butter: In a large mixing bowl, use an electric mixer (stand or hand-held) to beat the softened butter on medium-high speed until creamy, pale, and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add Nutella: Add the Nutella and continue beating until fully combined and smooth, about 1 minute. The mixture should look light and homogenous.
- Incorporate powdered sugar: With the mixer on low, gradually add the sifted powdered sugar, 1/2 cup at a time, beating well after each addition. Once all the sugar is added, increase the speed to medium-high and beat for another 1–2 minutes until fluffy.
- Add liquids and salt: Pour in 2 tablespoons of heavy cream (or milk), vanilla extract, and salt. Beat on medium speed until smooth and creamy. If the frosting is too thick, add more cream or milk, 1 teaspoon at a time, until you reach your desired consistency.
- Taste and adjust: Taste the frosting. If you prefer it sweeter, add a bit more powdered sugar. If you want a more intense Nutella flavor, add an extra tablespoon of Nutella. Beat well after any additions.
- Frost and enjoy: Use immediately to frost cooled cakes, cupcakes, or cookies, or cover and refrigerate until ready to use (see storage notes below).
Tips
- Butter temperature: Make sure your butter is truly at room temperature for an ultra-creamy texture. Too cold and your frosting will be lumpy; too soft and it may be greasy.
- Substitutions: If you’re out of Nutella, you can use any chocolate-hazelnut spread, or try peanut butter for a different twist (though it won’t taste the same!).
- Powdered sugar clumps: Sift your powdered sugar to avoid lumps in the finished frosting. This step makes a big difference in texture.
- Consistency tweaks: For piping, aim for a slightly thicker frosting (less cream); for spreading, a bit more cream will help achieve a smooth finish.
Serving Suggestions
- Chocolate cakes and cupcakes: Nutella frosting is a decadent pairing with chocolate sponge cakes or brownies.
- Vanilla or banana cakes: The nutty-chocolate flavor complements lighter cakes beautifully.
- Sandwiched cookies: Spread between two shortbread or hazelnut cookies for a homemade treat.
- Pancakes or waffles: Use as a rich topping for brunch favorites, garnished with chopped hazelnuts or strawberries.
- Cake pops: Mix leftover cake crumbs with a bit of Nutella frosting, roll, and dip in chocolate for easy cake pops.
Variations
- Nutella Cream Cheese Frosting: Replace half the butter with full-fat cream cheese for a tangy twist that balances the sweetness.
- Nutella Whipped Frosting: Fold in 1 cup of whipped cream at the end for a lighter, mousse-like texture (best for immediate use).
- Extra Chocolate: Beat in 2–3 tablespoons of unsweetened cocoa powder for a deeper chocolate hit.
- Espresso kick: Add 1 teaspoon of instant espresso powder dissolved in 1 tablespoon hot water to intensify the chocolate flavor and add a subtle coffee note.
- Vegan version: Use vegan butter, a dairy-free chocolate-hazelnut spread, and plant-based milk for a vegan-friendly treat.
Storage and Reheating
This Nutella frosting can be made ahead and stored for later use:
- Room temperature: If your kitchen is cool (below 70°F/21°C), you can keep the frosting covered at room temperature for up to 6 hours.
- Refrigerator: Store in an airtight container for up to 5 days. Let it come to room temperature before using, and re-whip briefly for best texture.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and beat until creamy again before spreading or piping.
- Reheating: If the frosting is too stiff after chilling, let it sit out for 30–60 minutes, then beat with an electric mixer until fluffy. If needed, add a splash of cream or milk to loosen.
Frequently Asked Questions
- Can I make Nutella frosting without a mixer?
While a mixer yields the fluffiest texture, you can make this frosting by hand with a sturdy whisk and some elbow grease. Make sure your butter is very soft, and mix thoroughly at each step to ensure smoothness. - How do I fix frosting that’s too runny?
If your Nutella frosting is too soft or runny, add more sifted powdered sugar, a few tablespoons at a time, until the desired consistency is reached. Also, make sure your butter wasn’t melted—if so, chill the frosting for 10–20 minutes and re-beat. - How do I make the frosting less sweet?
Nutella and powdered sugar both contribute sweetness. For a less sweet frosting, use the minimum amount of powdered sugar needed for structure, and consider adding a pinch more salt or a tablespoon of unsweetened cocoa powder to balance flavors. - Can I color Nutella frosting?
Nutella frosting is naturally chocolate brown, so it doesn’t take well to most food colorings. If you need colored frosting, it’s best to use a vanilla buttercream. However, you can add edible gold or bronze shimmer for a decorative touch. - Is this frosting suitable for piping detailed decorations?
Yes! This frosting holds its shape well for piping rosettes, swirls, and borders. For sharp details, use less cream for a firmer consistency. Chill slightly if it becomes too soft while piping. - Can I use this frosting under fondant?
Nutella frosting is soft and creamy, so if you plan to cover a cake with fondant, chill the frosted cake first to firm up the surface. For best results, use a thin layer of Nutella frosting beneath the fondant and avoid overfilling.