- 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