Nutella Buttercream Frosting
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This Nutella buttercream frosting is made with simple pantry staple ingredients, lots of Nutella, and mixes up in about 10 minutes. You can make this frosting ahead of time and use it on your cake, brownies, cupcakes and more!
If you’re a Nutella lover, this dreamy Nutella buttercream frosting is about to become your go-to. It’s rich, fluffy, and smooth—perfect for cakes, cupcakes, brownies, or straight from the bowl (no judgment here). With simple ingredients and bold flavor, this Nutella frosting recipe comes together fast and delivers every time. Whether you’re frosting chocolate cake or topping off Nutella cupcakes, this easy Nutella buttercream adds just the right amount of sweetness and creamy texture.
This Nutella buttercream frosting recipe is quick, rich, and totally irresistible. Whether you’re baking for a party, holiday, or your next social media-worthy dessert, it’s a simple way to elevate your favorite cakes and treats. I frosted a chocolate cake with this frosting, creating the best ever Nutella cake topped with a Nutella ganache. Let’s just say the whole cake got devoured.
Let’s dive into what makes this Nutella frosting recipe so irresistible and why you’ll want to save the recipe ASAP!
Table of contents
Why This Recipe Works
- Creamy and smooth texture: Beating the butter well first gives the frosting a fluffy base that is wonderfully airy. If there are too many air bubbles for frosting the cake, you can always then use a spatula to mix it at the end to knock out some of the air bubbles.
- Right amount of sweetness: Nutella balances beautifully with powdered sugar, salt, and vanilla for rich, not-too-sweet flavor.
- Perfect for piping: The combination of Nutella and cream creates the ideal consistency for decorating.
- Quick and easy: With just a few basic ingredients, this recipe is accessible for any home cook.
Ingredients
- Unsalted Butter – Softened to room temperature to whip easily into a fluffy frosting base.
- Confectioners’ Sugar – Also known as powdered or icing sugar, this sweetens and stabilizes the frosting. If you have run out, make your own homemade powdered sugar.
- Salt – Just a pinch to balance the sweetness and enhance the chocolate-hazelnut flavor.
- Vanilla Extract – Adds warmth and depth of flavor. Pure vanilla extract is best but imitation vanilla can also be used.
- Heavy Cream – A splash helps smooth the texture and create a creamy consistency. But milk or half and half can also be used.
- Nutella – The star of the show! A good chocolate hazelnut spread brings rich flavor and silky texture. You can use store-bought Nutella, or try making our own homemade Nutella!
How to Make Nutella Buttercream Frosting
Beat the butter in a large bowl using an electric mixer with a paddle attachment until light and fluffy, about 2–3 minutes on medium speed.
Add sugar, salt, and vanilla on low speed until combined, then beat for a full minute on medium speed until smooth.
Mix in Nutella and beat until well incorporated and creamy.
Add cream one tablespoon at a time, beating until desired consistency is reached. Scrape down the sides with a rubber spatula as needed.
Use immediately to frost cakes or cupcakes, or see storage instructions below.
Serving Suggestions
Nutella buttercream is incredibly versatile. Here are a few favorite pairings:
- Spread over rich chocolate cake for the ultimate Nutella lover dessert. I used it on my chocolate Nutella cake topped with a Nutella ganache!
- Pipe onto chocolate cupcakes and top with chopped hazelnuts.
- Sandwich between chocolate chip cookies or chocolate macarons.
- Swirl over Nutella brownies, banana bread (maybe on top of my Nutella banana bread or Nutella pumpkin bread), chocolate bread, or chocolate zucchini bread.
- Instead of the Nutella glaze, top my Nutella bread with this Nutella frosting instead.
This creamy Nutella frosting is a great addition to any of your favorite cakes or cupcake recipes.
Storage Instructions
- Room Temperature: Store covered in an airtight container at room temperature for up to 1 day if your kitchen is cool.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before re-whipping to use.
- Freezer: Freeze Nutella buttercream for up to 2 months. Thaw overnight in the fridge, bring to room temperature, and re-whip for the best texture.
Recipe FAQs
Yes, while Nutella is preferred for its smooth texture, other chocolate hazelnut spreads can work. Just ensure they’re smooth and not too oily.
Sift the confectioners’ sugar before mixing and beat the butter thoroughly first for the smoothest texture.
Yes! The whisk attachment works well for extra fluffy frosting, though you may get a few more air bubbles.
More Recipes To Try
If you are craving more chocolate cake, be sure to try my Ding Dong cake made with a creamy Ermine frosting and chocolate ganache.
Nutella Buttercream Frosting
Ingredients
- 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened
- 2 ½ cups (283 g) powdered sugar
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- 1 cup nutella
Instructions
- In a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 to 2 minutes. 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened
- Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 2 ½ cups (283 g) powdered sugar
- Mix in the vanilla extract, heavy cream, and salt. Beat to combine. ⅛ teaspoon salt 2 teaspoons vanilla extract 2 Tablespoons heavy cream
- Add Nutella and beat until smooth and combined. 1 cup nutella
- Use immediately or store for up to 4 days in the fridge covered. Re-whip if necessary before using.
Notes
- Room Temperature: Store covered in an airtight container at room temperature for up to 1 day if your kitchen is cool.
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before re-whipping to use.
- Freezer: Freeze Nutella buttercream for up to 2 months. Thaw overnight in the fridge, bring to room temperature, and re-whip for the best texture.
