This incredibly delicious, creamy, and silky smooth Nutella buttercream frosting is made with ½ cup of Nutella in it and tastes amazing.
This is one of my favorite frostings to use for chocolate-flavored desserts.
This frosting has a delicious chocolate hazelnut flavor that goes perfectly with chocolate desserts like chocolate cupcakes or chocolate cake.
It goes great with other flavors as well like banana desserts, oreo desserts, vanilla, and hazelnut desserts.
I used this Nutella frosting in our Nutella cake and our Nutella cupcakes recipe which is super delish and goes perfectly together!
Jump to:
Why this recipe works
- Flavor- this frosting is filled with Nutella flavor! The combination of chocolate and hazelnut tastes so good, especially in this frosting!
- Texture- this frosting is silky smooth and the hazelnut spread makes it extra creamy and dreamy.
- Ease- this recipe is super easy to make and hard to mess up. As long as you have room-temperature butter and you follow the instructions correctly, you will get perfect frosting!
- Time- this frosting recipe takes 5 minutes to make from start to finish and comes together in one bowl!
- Simple- you will need super simple ingredients for this frosting recipe that you can find in any grocery store.
Ingredients
Before you start to make this frosting with Nutella recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- we used unsalted butter for the frosting but you can use salted butter and skip the salt. Only butter will work for this recipe, no margarine, and no coconut oil.
Margarine has a weird taste and can ruin the flavor of this delicious frosting.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
For a smoother buttercream, sift it before adding it to the butter.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate desserts because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate frosting.
Nutella- use Nutella or any other chocolate hazelnut spread. If you are using an old package of Nutella (not expired of course), make sure that you give it a nice stir to ensure it's creamy again.
Salt- We used kosher salt for this recipe. Salt doesn’t give the frosting a salty taste, it helps to enhance the chocolate flavor.
Instructions
Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
Add half of the powder sugar and the cocoa powder and carefully mix until combined.
Add the other half of the powdered sugar and mix until smooth.
Add the Nutella to the mixture and mix until well combined and smooth.
Expert Tips
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Add ½ teaspoon of espresso powder to the mixture for a richer flavor and to enhance the delicious flavor of the chocolate.
- Make sure that your butter is at room temperature. An hour or two before making this frosting, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the frosting.
- Sift the powdered sugar and cocoa powder to prevent lumps in your frosting and ensure that it's creamy and smooth.
Faq's
Yes! You can double or triple this recipe. There is an option to automatically double, half, or triple this recipe in the recipe card below!
If your frosting is too thin, you will need to add more powdered sugar. Add 1 tablespoon at a time and mix until you get the right consistency.
Nutella buttercream is made with Nutella, butter that is at room temperature, milk or heavy cream, kosher salt, powdered sugar, and cocoa powder.
Storing
You can store this fudge frosting in the fridge in an airtight container for up to 4-5 days.
Freezing
You can freeze this frosting in an airtight container for up to 3 months. Thaw it at room temperature for a few hours until it is soft and spreadable again. You can also thaw it in the fridge overnight.
Substitutions
Heavy cream- if you don't have heavy cream or don't consume it, you can swap it with coconut milk or vegan heavy cream.
Vegan- you can make this recipe vegan by swapping the butter with vegan butter and swapping the heavy cream with coconut milk. Also, swap the Nutella with a vegan hazelnut spread.
Variations
Cookie crumbs- you can add finely chopped Oreos, biscoff cookies, or graham crackers!
Zest- to add a delicious aroma and zesty flavor, add 1 teaspoon of lemon zest or orange zest to the mixture.
Cream cheese- for cream cheese and Nutella frosting, remove 80 grams of the butter and swap it with high-fat cream cheese that is at room temperature.
Nutella frosting uses
Cakes- use this frosting for my favorite cakes that use chocolate frosting like my chocolate fudge cake, banana chocolate chip cake, chocolate poke cake, triple chocolate cake, marble loaf cake, and small chocolate cake.
Cupcakes- top these cupcakes with this delicious frosting. Like my chocolate cupcakes, Nutella cupcakes, banana pudding cupcakes, and reindeer cupcakes.
Brownies- top these brownies with this luscious frosting. Like my dairy free brownies, fudgy brownies, fudgy Oreo brownies, and small batch brownies.
Equipment
- Mixing bowls- best glass mixing bowls.
- Open star piping tip- our favorite Wilton piping tip for cupcake decoration.
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this.
More frosting recipes
Chocolate whipped cream frosting- This easy 5 minute chocolate whipped cream frosting is rich and creamy and is made with 5 simple ingredients! It is quick and stabilized and can be used for frosting cakes, cupcakes, topping ice cream, and more!
Mascarpone whipped cream- This mascarpone whipped cream is the perfect not-too-sweet and stable frosting that goes perfectly on everything!
Oreo frosting- this oreo buttercream frosting is made with ground Oreos and is super delicious. I used it for my Oreo layered cake.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
Nutella Buttercream Frosting (5-Minute Frosting)
Ingredients
- 230 g Butter
- ½ cup Nutella
- 1 ½ cups Powder sugar
- ⅓ cup Cocoa powder
- ¼ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅓ cup Heavy cream
Instructions
- Into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- Add half of the powder sugar and the cocoa powder and carefully mix until combined.
- Add the other half of the powdered sugar and mix until smooth.
- Add the Nutella to the mixture and mix until well combined and smooth.
Notes
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Add ½ teaspoon of espresso powder to the mixture for a richer flavor and to enhance the delicious flavor of the chocolate.
- Make sure that your butter is at room temperature. An hour or two before making this frosting, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the frosting.
- Sift the powdered sugar and cocoa powder to prevent lumps in your frosting and ensure that it's creamy and smooth.
Margaret says
I want to try this recipe, but my question is, what tip did you use to make the design on these cupcakes? It looks beautiful!
RichandDelish says
Hi Margaret, I used the Wilton 1M piping tip. Let me know how it turned out!
Julie says
I made this and it was delicious! I omitted the heavy cream but only because it wasn't included in the instructions. I totally overlooked it. It was great without it, though. I used it as a filling between chocolate cake layers and glazed the cake with ganache. It was a hit!