If you love Nutella, then you must try my Nutella Buttercream Frosting recipe — it takes that chocolate & hazelnut spread you adore and gives you the fluffiest topping for any of your desserts.
- 1 cup (8oz/225g) butter (softened)
- ⅔ cup (5oz/142g) Nutella (at room temperature)
- 4 cups (16oz/450g) powdered sugar (sifted)
- ¾ cup (3oz/85g) unsweetened cocoa powder (sifted)
- 1 tablespoon vanilla extract
- 2-4 tablespoons milk
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In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), whisk the butter and Nutella on medium-high speed until fluffy, about 3-4 minutes.
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Lower the speed to low and slowly add in the powdered sugar and cocoa powder until combined.
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Add in the vanilla extract and 2 tablespoons of milk, increase the speed to medium, and whisk for another minute, until combined. (If the frosting is too thick, add more milk, one tablespoon at a time, and whisk in)
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Use immediately or store at cool room temperature for up to 1 day. For longer storage, refrigerate until ready to use. Let it come back up to room temperature before using it for the best-spreading consistency.