Nutella Buttercream
Silky smooth buttercream that's packed with Nutella flavor and so easy to whip up. Perfect for frosting cakes, using as filling, and piping cupcakes.
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 1/2 Cup (150g) Nutella
- 2 tsp pure vanilla extract
- 1 1/2 Tbsp whole milk, room temperature
- 1/4 tsp salt, or to taste
Instructions
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light in color, about 5 minutes.
- Add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add the Nutella and beat on med-high for a full minute. Turn the mixer to low and add the vanilla, milk, and salt. Mix for another 1-2 minutes, scraping down the bowl and paddle as needed, until smooth and fully incorporated.
Notes
Make Ahead Tip: this Nutella buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix with your stand mixer on low speed to bring it back to piping/frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.