Nutella Frosting
If you love the combination of chocolate and hazelnut, this Nutella frosting recipe is a must-try. With just five simple ingredients, you can whip up a creamy, chocolate-hazelnut frosting. Smooth and rich with that signature Nutella flavor, it’s the perfect topping for cakes, cupcakes, cookies and brownies.
How to use it: Pair this Nutella frosting with chocolate or vanilla cupcakes, or spread it on top these fudgy brownies.
Why You’ll Love This Nutella Frosting Recipe
I first made this Nutella frosting recipe over 10 years ago for these pumpkin Nutella cupcakes. It’s one of my son’s favorite frostings and is such a good recipe that can be used in so many ways.
While Nutella is sweet, it’s still a great addition to frosting because of its nutty hazelnut and cocoa flavor. The trick is to add just enough salt to balance the sweetness and enhance the flavors from the spread. What you end up with is a rich and creamy chocolate hazelnut frosting. Here’s some great reasons why you’ll love it:
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
- Only 5 ingredients – No complicated steps or long shopping lists.
- Quick to make – Ready in under 10 minutes.
- Deliciously versatile – Use it on cupcakes, cakes, brownies, or as a dip.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
- Unsalted Butter: The base for this Nutella buttercream frosting. Unsalted butter is best to control the amount of salt.
- Nutella: You can use a knock-off chocolate hazelnut spread, but I would splurge and go for the name brand.
- Salt: I increased the amount from a pinch to 1/4 tsp to balance out the sweetness of the Nutella and powdered sugar. If you’re salt sensitive, start with half and go from there.
- Powdered Sugar: To thicken, build volume, and sweeten the frosting.
- Vanilla: Enhances the flavors.
How to Make Nutella Frosting
- COMBINE: In a large bowl, combine the butter, Nutella, and salt. Use an electric mixer to beat ingredients together until combined.
- MIX: Add the powdered sugar 1 cup at a time, mixing well between each addition. Scrape the sides of the bowl as needed.
- ADD: Add the vanilla extract and mix to combine with the other ingredients.
- SMOOTH: Use a spatula or wooden spoon to stir and press out any air pockets in the frosting. Then use as desired.
That’s it! In just a few steps, your creamy Nutella frosting is ready to spread or pipe onto your favorite desserts.
Helpful Tools
The proper tools make a difference! This is the equipment that I have and used for this Nutella frosting recipe. (affiliate links)
- Hand Mixer: Only around $20 and the flat beaters make a world of difference in beating compared to other more expensive brands.
- Stainless Steel Bowl: Big enough to mix without flicking frosting everywhere.
- Silicone Spatulas: Use these for everything! I especially love the scoop shaped ones.
- WIlton 6B Piping Tip: This open star tip is one of my favorites (used for the cupcakes in this post), along with this 1M tip.
- Disposable Piping Bags: For easy cleanup.
Recipe Notes
- Use Soft Butter: Softened butter mixes best with the Nutella. Set the butter out on the counter for at least 1-2 hours before using.
- Electric Mixers: If you have thin beaters, you may want to whip the butter alone first, so there are no butter chunks. If you have a stand mixer with a paddle attachment or flat beaters, you’ll be ok to mix it right away with the Nutella and salt.
- YIELD: Approximately 2 ½ cups of frosting which will frost up to 18 cupcakes piped as pictured OR a thin layer on a 9×13-inch sheet cake. For a two layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer. You can alternately add an extra cup of powdered sugar and beat it with 2-4 Tablespoons of milk or heavy cream to increase the volume. (Add 1 Tablespoon of milk or cream at a time.)
- TO STORE: Store leftovers in an airtight container in the fridge for up to 5 days. Let it soften at room temperature and re-whip before using.
- TO FREEZE: Scoop the frosting into an airtight, freezer-safe container or zip-top bag, removing as much air as possible. Label and freeze for up to 3 months. Thaw the frozen frosting in the refrigerator overnight, then let it come to room temperature before re-whipping by hand to restore its consistency.
Did you Make This?
Please leave a review and rating about how you liked this recipe! Your feedback supports my small business and allows me to continue providing free recipes.
Best Ways to use Nutella Frosting
- Frost cupcakes for a quick party treat.
- Spread between cake layers for a Nutella lover’s dream.
- Pipe onto brownies for extra indulgence.
- Use as a dip for strawberries or cookies.
Recipe FAQs
If your Nutella frosting turns out too soft, simply add more powdered sugar, 1/4 cup at a time, until you reach the desired consistency. You can also chill the frosting briefly to help it firm up.
Add milk or heavy cream 1 Tablespoon at a time and beat it with the frosting to thin it out to the desired consistency.
Absolutely. You can prepare this 5-ingredient Nutella frosting up to 2–3 days in advance. Store it in an airtight container in the refrigerator and re-whip before spreading.
Nutella Frosting Recipe
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (222 g) Nutella
- ¼ tsp salt
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the butter, Nutella, and salt. Use an electric mixer to beat ingredients together until combined.
- Add the powdered sugar 1 cup at a time, mixing well between each addition. Scrape the sides of the bowl as needed.
- Add the vanilla extract and mix to combine with the other ingredients.
- Use a spatula or wooden spoon to stir and press out any air pockets in the frosting. Then spread or pipe onto your favorite desserts.
Notes
- Use Soft Butter: Softened butter mixes best with the Nutella. Set the butter out on the counter for at least 1-2 hours before using.
- Electric Mixers: If you have thin beaters, you may want to whip the butter alone first, so there are no butter chunks. If you have a stand mixer with a paddle attachment or flat beaters, you’ll be ok to mix it right away with the Nutella and salt.
- YIELD: Approximately 2 ½ cups of frosting which will frost up to 18 cupcakes piped as pictured OR a thin layer on a 9×13-inch sheet cake. For a two layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer. You can alternately add an extra cup of powdered sugar and beat it with 2-4 Tablespoons of milk or heavy cream to increase the volume. (Add 1 Tablespoon of milk or cream at a time.)
- TO STORE: Store leftovers in an airtight container in the fridge for up to 5 days. Let it soften at room temperature and re-whip before using.
- TO FREEZE: Scoop the frosting into an airtight, freezer-safe container or zip-top bag, removing as much air as possible. Label and freeze for up to 3 months. Thaw the frozen frosting in the refrigerator overnight, then let it come to room temperature before re-whipping by hand to restore its consistency.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
