Nutella Frosting Recipe

This easy 5-ingredient Nutella frosting recipe is smooth, creamy, and full of chocolate hazelnut flavor. Perfect for cakes, cupcakes, or brownies.

Prep Time 10

Total Time 10

Yields servings

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.

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.