This homemade Nutella frosting is unbelievably creamy and made from 6 simple ingredients. It holds its shape when piped and tastes fantastic on chocolate cupcakes, pumpkin cake, vanilla cake, and so much more.
Not in the mood for chocolate buttercream, but still crave something totally rich and indulgent? Let me take care of that for you. This Nutella frosting has a lighter chocolate taste from the Nutella, plus irresistible hazelnut and vanilla flavors. It pairs perfectly with chocolate, vanilla, mocha, pumpkin, banana, and basically any other flavor cake flavor.
As far as texture goes, it reminds me of the filling from my dark chocolate mousse cake. Creamy and airy, but decadently rich. One spoonful and you’ll lose all self control. Trust me, I know from experience!
Nutella Buttercream Frosting Ingredients
- Unsalted Butter: Start with room temperature butter here. Remember that room temperature butter is cooler than you think. If the butter is too warm, the frosting will taste greasy.
- Confectioners’ Sugar: Confectioner’s sugar is the bulk of this frosting, sweetening it and binding the ingredients together.
- Nutella: Chocolate hazelnut spread is the star of the show today. Tip: if you’re not using a fresh jar, the Nutella can get a little thick and clumpy. Make sure you give it a good stir before measuring and using in this recipe.
- Heavy Cream or Milk: Liquid thins out and adds creaminess to the frosting. You can use heavy cream or milk, dairy or nondairy.
- Vanilla Extract: Vanilla extract adds incredible flavor.
- Salt: A pinch of salt offsets all the sweetness.
What Tastes Best with Nutella Frosting?
- Mocha Cupcakes (pictured)
- Chocolate Cupcakes
- Vanilla Cupcakes
- Strawberry Cupcakes
- Banana Cupcakes & Banana Cake
- Pumpkin Cake
- Vanilla Cake (make 1.5x frosting)
- Zebra Cake (make 1.5x frosting)
Browse my cake recipes and cupcake recipes for more flavor inspiration. The frosting recipe below is enough for 12-16 cupcakes, a quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.
Use Leftover Nutella For:Print
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 cups (460g) confectioners’ sugar
- 3/4 cup (225g) Nutella
- 1/3 cup (80ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- pinch salt
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners’ sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
- Two of my favorite piping tips are the Wilton 1M tip and the Wilton #12 round tip. (Affiliate links.) Both used in the photos above.
- Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.
Keywords: chocolate hazelnut spread, frosting