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
- White Chocolate Strawberry Cupcakes
- Banana Cupcakes & Banana Cake
- Pumpkin Cake
- Vanilla Cake (make 1.5x frosting)
- Zebra Cake (make 1.5x frosting)
- Valentine’s Day Cupcakes (swirling this Nutella frosting with strawberry buttercream 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.
If you’re into fun frosting flavors, be sure to try my chai spice buttercream frosting next!
Use Leftover Nutella For:
- Nutella Brownies
- Chocolate Hazelnut Crunch Truffles
- Nutella Babka
- Lace Cookies
- Nutella Tart
- Nutella Swirl Cheesecake Bars
- Nutella Crinkle Cookies
Nutella Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3 cups
- Category: Dessert
- Method: Mixing
- Cuisine: American
Description
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.
Ingredients
- 1 cup (16 Tbsp; 226g) 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
Instructions
- 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.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)Â
- Optional Piping Tips (affiliate links): Two of my favorite piping tips are the Wilton 1M tip and the Wilton #12 round tip. Both are used in the photos above. If piping the frosting, you’ll also need a piping bag (reusable or disposable).
- 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.
Reader Comments and Reviews
Hello
can i use this recipe for cookie filling?
thank you
Hi Angela, do you mean as a filling inside cookie dough before baking, or as sandwiching two (baked and cooled) cookies together? You could do the latter, but not the former, as the frosting would just melt in the oven. We do have a Nutella-stuffed cookie recipe, these Nutella crinkle cookies. Hope this answers your question!