vegetarians & meat-eaters CAN live together. deliciously!


Fluffy Nutella Buttercream Frosting

Dessert is beautiful in many, many ways, but in our house, we especially appreciate its ability to bridge the divide between my vegetarianism and his carnivorous diet. Because unless we’re putting lard in our pie crusts or sprinkling bacon on our ice cream (and even my bacon-loving guy isn’t really on board with the bacon-in-desserts thing), dessert is naturally vegetarian. No need for our usual fork-in-the-road recipes, which really isn’t such a bad way to live, but there’s something fun about being able to nosedive simultaneously into, for instance, the same Fluffy Nutella Buttercream frosted cupcakes.

Nutella in buttercream form. Pure heaven. After all, if dessert is beautiful, Nutella is pure divinity. People write poems about it. They dedicate terrific blogs to it. And there’s even a holiday to celebrate it!

This fluffy, light buttercream combines your traditional buttercream ingredients, butter and powdered sugar, with a nice dose of Nutella. A little vanilla adds a perfect note, and a good pinch of kosher salt rounds out the sweetness while also highlighting that delicious chocolate-hazelnut flavor that’s uniquely Nutella. And lastly, it’s got heavy whipping cream, which I love, love, love adding to my buttercream recipes. It gives an otherwise heavy frosting such a wonderfully airy texture.

In this case, I topped basic vanilla cupcakes (from the same vanilla sponge cake recipe I used for my Strawberry Shortcake Cupcakes) with the stuff. Pure, simple perfection. It’d also be magical atop banana cupcakes, or maybe even sandwiched between two peanut butter cookies.

Dessert – especially this one – is a beautiful thing indeed.

 

[box type="info"] One batch of this buttercream should be plenty to frost one standard-sized layer cake or generously top a dozen cupcakes.

Print Recipe

Fluffy Nutella Buttercream Frosting

This fluffy - and super easy - buttercream frosting recipe features everyone's favorite chocolate-hazelnut spread, Nutella. Pure perfection.

Yield: Enough to frost 12 cupcakes

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2/3 cup Nutella or other chocolate-hazelnut spread
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt (up to 1/4 teaspoon, to taste)
  • 2 tablespoons heavy whipping cream

Directions:

  1. In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
  2. Add the vanilla extract and salt and whip for an additional 30 seconds.
  3. Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

146 Responses to “Fluffy Nutella Buttercream Frosting”

  1. sally @ sallys bakingaddiction posted on August 31, 2012 at 8:00 am

    THIS LOOKS INCREDIBLE. I don’t even know what I would slather this buttercream on first! I love love love Nutella!

    • Kathy replied on September 13th, 2012 on 1:51 pm

      First thing would be my finger!! :D

      • derp replied on September 27th, 2012 on 7:54 pm

        giggity

        • B replied on October 22nd, 2012 on 7:02 pm

          I made banana nutella swirl cupcakes and am about to frost them with this!! Yummy!

          • Sarah replied on February 25th, 2013 on 6:41 pm

            I have to say this frosting looks seriously delicious! I might have to use it on the next cake I bake! :-)

  2. Chung-Ah | Damn Delicious posted on August 31, 2012 at 1:50 pm

    Oh man, this looks AH-MAZING! It might even be the best buttercream ever! I’m having a breakfast date with a good friend of mine who is almost 9 months pregnant so she will be over the moon for this! Unless her cravings are completely out of whack!

  3. Kylara Hunter posted on August 31, 2012 at 8:05 pm

    Sooo freaking good. THANK YOU for posting.

  4. Melissa posted on September 1, 2012 at 11:11 am

    THIS LOOKS PERFECT!!! THANKS FOR SHARING!

  5. Abby posted on September 6, 2012 at 12:24 pm

    Just made this! Tastes awesome and looks great! Thank you for sharing this recipe!

    • Kare replied on September 8th, 2012 on 8:37 am

      So glad to hear it! My pleasure.

  6. chewoutloud posted on September 6, 2012 at 11:35 pm

    This looks so delish and super tempting! YUMMY :)

  7. Nicole posted on September 7, 2012 at 6:44 pm

    I just finished frosting some strawberry cupcakes with this frosting!! It is so delicious! I’m confident it will be a bestseller at the bake sale I’m bringing it to tomorrow :-)

    • Kare replied on September 8th, 2012 on 8:38 am

      Nicole, strawberry cupcakes with this buttercream sound fabulous! Have fun at the bake sale!

  8. Jordyn @ Butter Than Toast posted on September 9, 2012 at 11:24 am

    This looks sinfully delicious! Now to just make a Nutella chocolate cake, all will be right with the world!

  9. Sarah Bakes Gluten Free Treats posted on September 10, 2012 at 7:19 pm

    This looks so yummy! I’m always on the hunt for new, decadent buttercream recipes!

  10. Sue posted on September 17, 2012 at 6:19 am

    What specific frosting tip did you use to get that dollop effect?

    • Kare replied on September 17th, 2012 on 7:26 am

      Hey Sue, um … well … I used a Ziploc bag and cut the corner off! I run a very sophisticated kitchen over here. ;)

      • Sue replied on September 17th, 2012 on 8:02 am

        Wow. I thought so, but wasn’t sure if there really was a tip out there with that big of a hole. I’ll try that Ziplock bag trick!

        • Miss Tori replied on October 27th, 2012 on 10:08 pm

          Ateco has a big round tip, works great to get those big round swirls on your cupcakes. I think it’s tip 808.

          • Kare replied on November 21st, 2012 on 2:13 pm

            Thank you Tori!

  11. Ellen Lewis posted on September 18, 2012 at 7:30 pm

    I tried this recipe last week and it turned out amazing! Very easy to make, and all of my family and friends who tried it absolutely love it. My family is demanding that I make it again tomorrow. I took the tip to make banana cupcakes and they went great together too.

    • Kare replied on September 18th, 2012 on 8:39 pm

      Hi Ellen! I’m so glad you (and your family and friends) loved it! Thanks so much for coming back to comment and rate the recipe, I really appreciate that.

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  13. Heather posted on September 21, 2012 at 5:20 pm

    Made this today and it is AMAZING!!! I didn’t have any heavy whipping cream, so I used half and half. Delicious! Thank you

    • Kare replied on September 22nd, 2012 on 8:19 am

      Glad you liked it! :)

      • Hafiuddin replied on November 23rd, 2012 on 12:03 pm

        Gorgeous cupcakes, and all of those veegigs packed into it with NUTELLA frosting?? That is genius and looks/sounds delicious. Now, did I miss the Nutella challenge again? Wait..I’m thinking of Nutella day..is the Nutella challenge a different dealypoo? :)

  14. Naureen posted on September 21, 2012 at 8:34 pm

    I made this frosting over labor day weekend! Came out Soo good!!

    • Kare replied on September 22nd, 2012 on 8:19 am

      Yay! Thanks for letting me know, Naureen!

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  17. Kelly posted on October 7, 2012 at 4:14 am

    I made this tonight and mine didn’t turn out right, it’s not fluffy, just kinda runny and grainy. I didn’t have unsalted butter, so I used country crock, is that why it didn’t work?

    • Kare replied on October 7th, 2012 on 8:25 am

      Gah, Kelly, that must’ve been so disappointing! :( Definitely use real butter; I would imagine the extra stuff (like water) in a substitute would do weird things.

  18. Veronica posted on October 10, 2012 at 8:54 pm

    I really want to try and make this frosting but can I use an ordinary hand mixer?

    • Kare replied on October 11th, 2012 on 8:16 am

      Hi Veronica, yes, a hand mixer should work just fine. :)

  19. Elyse posted on October 12, 2012 at 11:36 am

    I made this today and it turned out really good, but I would say to add less sugar and more Nutella. It ended up super sweet and I couldn’t taste the Nutella very much. It still turned out great though :)

  20. Breanna posted on October 14, 2012 at 1:36 pm

    Great recipe, the whole family loved it on top of my pumpkin cupcakes

    • Kare replied on October 16th, 2012 on 7:22 am

      Thanks, Breanna! Those sound amaaaazing.

  21. Lisa posted on October 15, 2012 at 2:28 pm

    This is delicious. Made it this weekend to top dark chocolate brownie bites and they were fantastic.

    • Kare replied on October 16th, 2012 on 7:27 am

      YUM!

  22. mariely baez posted on October 16, 2012 at 3:10 pm

    mines don’t look like that :-/

  23. Lindsay posted on October 17, 2012 at 6:39 pm

    This was delicious but it made SO MUCH ICING omg. :-) I had enough left over to bag and store for later while still generously icing my layer cake. Also I think next time I will add more salt. It is fantastic! Thanks for the recipe.

  24. Miss Tori posted on October 27, 2012 at 10:11 pm

    I made this tonight to use as one of my fillings for a single tier topsy turvy yellow cake. Oh my, this stuff is absolutely delish! So light and fluffy, it definitely enhances the flavor of the Nutella. I’m not sure how I didn’t eat all the leftovers with a spoon, but I was able to use self-control. Thanks for this recipe!

  25. Maayan schwartz posted on October 31, 2012 at 11:29 am

    Hello,
    How much is 1 cup of butter in grams?
    Thank you

  26. Jill posted on November 5, 2012 at 7:46 am

    I’m planning to make this for my son’s bday… just trying to decide on what kind of cake to use! it sounds so fabulous. I’m planning to use pretty basic decorating techniques because I plan to just put some toys atop the cake to create a battle scene…. should work great… I hope! :-) what kinds of cakes have you had this with???

    • Kare replied on November 5th, 2012 on 3:56 pm

      A battle scene – awesome! :) I think this frosting would go well with all kinds of cake flavors. White/vanilla, chocolate, a nice yellow cake … someone commented above that she frosted pumpkin cupcakes, yum! Banana cake would be fabulous too, I would think.

      Happy birthday to your little guy!

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  28. Jen posted on November 10, 2012 at 7:19 pm

    Thank you for this wonderful recipe!! Lately all my frostings haven’t turned out how I wanted. This is by far the best one I’ve ever made! Thanks, so much!!

    • Kare replied on November 21st, 2012 on 2:14 pm

      I am so glad to hear that. It is my pleasure to spread the fluffy Nutella love. ;)

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  32. stephanie posted on November 21, 2012 at 6:39 am

    just made this frosting with a french vanilla cake, and put sea salt on top, it was SO good.
    thanks for the fantastic recipe!

    • Kare replied on November 21st, 2012 on 2:15 pm

      Holy moly, that sounds terrific. Can I come over? :)

  33. Yvonne posted on November 25, 2012 at 1:28 pm

    Just wondering how long this icing would keep. Especially with the cream in it. Thanks! :)

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  35. Michelle posted on December 1, 2012 at 7:30 pm

    Just made this for a dark chocolate cake I am baking. This frosting is so good! The cake is still cooling, so I will be lucky if I don’t eat all the icing before it makes it on the cake!!!! Mmmmmmmm :)

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  37. vanessa posted on December 22, 2012 at 6:24 am

    Hi !!

    What type of Cupcake did you use with the Nutella Frosting? and Do you have any suggestions on what types of cupcakes to make for this particular Frosting?

    • Kare replied on January 13th, 2013 on 12:29 pm

      Hi Vanessa, I used a simple vanilla sponge cake. A handful of people have shared what kind of cake they used in the comments so take a look for lots of great ideas! Chocolate, banana, and pumpkin all sound terrific to me. :)

  38. Tina posted on December 28, 2012 at 6:07 pm

    Tried this recipe on a whim tonight and it was phenomenal! I was short the whipping cream but added a few tblsp of milk for some creaminess and it worked out fine! Kuddos to you for sharing a delish recipe that I will definatly make again…with the whipping cream of course!:-)

    • Kare replied on January 13th, 2013 on 12:30 pm

      So glad you liked it! Thanks for coming back to comment and rate the recipe. :)

    • gabi replied on January 19th, 2013 on 9:19 am

      Oh thanx a lot!
      I was just wondering if it works with milk instead of the cream!
      Turned it out fluffy enough?
      What kind of mixer did you used?

      • Kare replied on March 17th, 2013 on 7:03 am

        If you sub in milk for the whipping cream it should still be delicious, just a little less light and fluffy.

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  40. Shannon posted on January 13, 2013 at 11:13 am

    Just wonderful!

    • Kare replied on January 13th, 2013 on 12:31 pm

      Thanks, Shannon!

  41. Tina posted on January 13, 2013 at 4:41 pm

    I have never made frosting before, but this was super easy and absolutely delicious. I used mine on fudge marble cupcakes. Amazing!

  42. Melissa L. posted on January 19, 2013 at 3:16 pm

    I’ve died and gone to heaven. (Insert George Takei’s voice); OH MYYYY! I made this to put on my hubby’s banana birthday cake. We haven’t even had the cake yet, but the frosting is so yummy I could happily eat it straight out of the bowl. For anyone who’s as cheap as I am; Aldi food stores now carry their own hazelnut spread for $1.99 for a 13 oz jar. Well, at least they have it in Connecticut. Thanks SO MUCH for this recipe – it’s going to be the cherry on top of my hubby’s birthday! (It’s not letting me give this recipe more than two stars!)

  43. Angela posted on January 27, 2013 at 6:14 am

    This looks AMAZING!! One question….would the cake need to be refrigerated after you ice it?? And if you can leave it out, how long can you leave it out? Thank you!!

  44. Julie posted on January 29, 2013 at 9:49 am

    Hi there, it looks just amazing. I am looking to do my daughters christening cake, and I was looking for some choc butter cream icing. This looks just divine! Do you think I could frost the cake the day before and then put in the fridge ready for the next day? I was going to do a vanilla sponge with a raspberry mouse with your nutella cream. :-)

    • Kare replied on February 5th, 2013 on 6:57 am

      Well first, Nutella buttercream with vanilla sponge and a raspberry mousse filling sounds soooooo delicious!

      Honestly though, I’m always afraid to frost a cake the day before. I usually just assemble and frost a couple of hours before the event. I’m only comfortable making the cake layers themselves ahead of time (either wrapping them tightly and leaving them on the counter for up to a couple of days) or even freezing them. But this is just due to my gut feeling that the buttercream might break down or do weird things if you frost the cake and then refrigerate it – I’m far from an experienced baker.

      So … I guess I would recommend waiting until the day of the event and keeping the cake at room temperature based on my own (somewhat limited experience).

      Would love to hear how the cake turns out, and congratulations on your daughter’s christening. :)

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  47. Olivia posted on February 2, 2013 at 6:31 pm

    This is a great recipe!! I used it with my daughter, great cupcakes!!!

  48. Olivia posted on February 2, 2013 at 6:31 pm

    This is a great recipe!! I used it with my daughter, great cupcakes!!!

  49. April A. posted on February 3, 2013 at 3:39 pm

    OMG! I just made these for the Super Bowl viewing (I’m just watching for the commercials). SO FANTASTIC!!! I found this on Pinterest, but thought “Hey! I love Nutella and Buttercream!” Very well done!

    • Kare replied on February 5th, 2013 on 6:59 am

      Yay! Thanks for coming back and sharing. I tried to watch (mainly for the commercials and halftime show, myself) but we had company and I ended up visiting with them mostly. Which is just fine. :)

  50. Patrick posted on February 4, 2013 at 4:46 pm

    Can this frosting be mixed by hand? I don’t have an electric mixer but would still very much like to try the recipe.

    • Kare replied on February 5th, 2013 on 7:00 am

      Hi Patrick, sorry to say I think you might have limited success mixing this by hand. The butter and powdered sugar kind of need to be whipped into a frenzy by at least a hand mixer. But I’ve never tried it, so never say never … if you’ve got a lot of energy to burn, maybe give it a go with a nice strong wire whisk and let me know how it turns out!

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  52. Micaela posted on February 5, 2013 at 4:44 am

    I linked your frosting on my article for the italian magazine online http://www.lenuovemamme.it/lopinionedellemamme/world-nutella-day/
    I hope you don’t mind.
    Regards.
    Micaela

    • Kare replied on February 5th, 2013 on 7:02 am

      I don’t mind at all … thanks for linking!

  53. Abbey posted on February 9, 2013 at 11:31 am

    Has anyone tried this recipe with homemade Nutella? I make my own, so the consistency is slightly different than the store bought.

    • Kare replied on March 17th, 2013 on 7:02 am

      I have not (I keep meaning to make homemade Nutella, too). I assume the consistency won’t be quite as smooth, but I’m not sure. If you tried it, please share how it turned out!

  54. despadas posted on February 10, 2013 at 9:25 am

    Great frosting! I used to frost devils food cake for FIL birthday. Substitued Jif Mocha Hazelnut spread for Nutella and French Vanilla coffee creamer for heavy cream. It was super creamy and easy to spread. Posted to our cooking club blog – http://sus24-7.blogspot.com/?spref=fb .
    Thanks!

    • Kare replied on March 17th, 2013 on 7:01 am

      That looks fabulous! Thanks for sharing.

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  58. Mary posted on March 3, 2013 at 6:41 pm

    I was wondering how I can store this frosting? Is the fridge ok? And if so, how long will it last do you think?

    • Kare replied on March 17th, 2013 on 7:00 am

      Hi there, I try to make it right before I need to use it. When you refrigerate buttercream it affects the consistency (it gets hard). I suppose you could bring it back to room temperature and give it a quick re-whipping but for me when I’ve tried that it never really returns to its former glory.

  59. Linda H posted on March 8, 2013 at 7:55 pm

    This is a fantastic recipe…delish! It compliments so many diff flavors of cakes. The lighter, milder vanilla…fruit flavors like banana & carrot…too the deep dark chocolate, mocha, and even cake with liqueur. I had to laugh when I read what Lindsay said about still having a lot even after generously frosting her cake… Oh, that’s a plus around here, lol, we LOVE it spread on graham crackers and Lorna Doones! Yum! Excuse me while I go whip up a batch! :)

    • Kare replied on March 17th, 2013 on 7:03 am

      Thanks Linda! Now you have me craving some for breakfast. ;)

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  61. Songbird857 posted on March 16, 2013 at 8:20 am

    when I mentioned the possibility of nutella frosting for my daughter’s 18th birthday, her face lit up like a true nutella addict :-).
    sooooo….. Today I’m quadrupling the batch to generously frost 48 cupcakes (24 devil’s food, 24..oops, 23 white). Then…. I shall top each cupcake with a Ferrero Rocher; which, as any good nutella devotee will know, is filled with the stuff, seeing as how they are made by the same company – ahhhhhh and yummmmm.

    • Kare replied on March 17th, 2013 on 7:04 am

      Oh my goodness, that sounds fabulous. I’m laughing at your “oops.” Happy 18th birthday to your daughter!

      • Norma replied on March 17th, 2013 on 11:24 am

        I can’t even explain how much of a hit these were! Around 30 people in my tiny house – 45 cupcakes (along with pizza, veggies, hummus, etc.)…. Not one cupcake remaining after everyone left. I will say that I could have just tripled the batch and generously frosted all (my daughter had a spoon in the container of leftover frosting last time I checked…). I got so many compliments on this frosting – including my friend who runs a small custom cake business. Thank you so much for this recipe! How can I share a pic?

        • Kare replied on March 17th, 2013 on 7:11 pm

          Yay! I am so happy to hear that. Would love to see a pic. Are you on Facebook? You could post it on the Kitchen Treaty page (www.facebook.com/kitchentreaty). Or email me at kitchentreaty@gmail.com. :)

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  63. Roshni posted on March 25, 2013 at 12:16 pm

    Hi

    Thank you for this amazing recipe. I made this to go with my Vanilla Sponge Cake. I am a beginner in baking cakes. This was my first attempt to frost a cake. Made it for my dad’s birthday. We all totally loved it. I did not have Whipping cream. So did not use it. But followed the rest :-) Here is my post. Please do check it out (and my blog)..

    http://arusuvai-kurippu.blogspot.co.uk/2013/03/eggless-vanilla-sponge-cake-with.html

    Thanks
    Roshni

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  65. Kaitlyn posted on April 6, 2013 at 1:26 pm

    Hi, I’m a very inexperienced baker (ok I’m a nutella-crazed teenager who has no idea what she’s doing in a kitchen) and I was wondering if there are any shortcuts etc which might make this recipe a little easier for me. I’d love to try it but I’m a bit out of my element. For example, instead of whipping cream which would work better, milk, half-n-half, or almond milk? I also need to find a way to make this frosting last overnight as I am taking my cupcakes to school at an outrageously early time. Any help or linked recipes which are a bit simpler would be much appreciated!

  66. Cheryl posted on April 7, 2013 at 3:48 pm

    Hi, just wanted to say thank you for the great icing recipe. I used it on the Strawberry Crepe cupcake that I found on Domesticated Engineer’s blog. It is fantastic! Can’t wait to bring them into work tomorrow.

    • Kare replied on April 8th, 2013 on 8:55 am

      Strawberry crepe cupcakes?! Holy moly. That sounds like such a divine combo. Can I be your coworker? :)

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  69. MereBear posted on May 17, 2013 at 12:36 pm

    This frosting was out of this world. Honestly one of the best I’ve ever tasted- and I’ve made a lot! It is very light and fluffy with an addictive flavor. Thanks for posting this recipe, it is going in my recipe binder and I know I’ll be making this again in the future.

    • Karen Troughton replied on May 24th, 2013 on 7:07 am

      I’m so glad you loved it! My pleasure. :)

  70. Shirley posted on May 21, 2013 at 10:46 pm

    Hi, I tried to make this tonight and it turned out great. The only thing is it is a little too sweet for me. Can I just put less sugar instead? Will it still have the same fluffiness? Thanks.

    • Karen Troughton replied on May 24th, 2013 on 6:59 am

      Hi Shirley, I haven’t tried it, so I can only speculate. If you add less sugar, it will affect the consistency, unfortunately (and it still needs plenty of sugar so it may be too sweet for you!) Perhaps try a little more salt to counteract the sweetness?

      If you do try it with less confectioner’s sugar, please do come back and let us know how it turns out.

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  75. jordan oakey posted on June 20, 2013 at 4:46 pm

    i just made this, and it is really delicious!! i upped the nutella to one cup, added two tablespoons of cocoa powder, and a half teaspoon of cinnamon, and that killed the super sweet and balanced it perfectly. great recipe!!

  76. Julie posted on June 28, 2013 at 11:40 am

    This frosting is deadly! I have made it three times this week. Thank you, thank you, thank you!

  77. lisa posted on June 29, 2013 at 3:26 am

    Hi just wanted to know whats kosher suger im from australia i never heard of it ty for helping

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  79. Erik posted on July 21, 2013 at 6:00 am

    Thought I would let you know I used this recipe to top/decorate my wedding cake (bit of a DIYer). The decision was somewhat spontaneous after finishing the cake, and realizing it needed something more.

    It could not have been better. Seriously, it was AMAZING.

    It sweetened up the cake perfectly, looked awesome, and my bride LOVED it. I would recommend (and have) this recipe to anyone looking to use Nutella as a topping.

    In case you’re wondering, I used it on this cake:
    http://thepioneerwoman.com/cooking/2009/08/coffee-cake-literally/

  80. Abi Makes posted on July 23, 2013 at 4:13 am

    fab recipe! i used this as the filling for my birthday cake – pics here http://abimakes.blogspot.co.uk/2013/07/speckled-birds-egg-chocolate-cake-with.html

    • Karen Troughton replied on July 23rd, 2013 on 5:32 am

      What a cute cake! Thanks so much for sharing and happy birthday!

  81. Name * posted on August 5, 2013 at 7:51 pm

    I made this frosting tonight and it was a HUGE hit!!! Thank you for sharing your recipe!

    • Karen Troughton replied on August 8th, 2013 on 7:17 am

      So glad you liked it! My pleasure! :)

  82. Sari B. posted on September 8, 2013 at 8:33 am

    This is much better than the recipe I tried yesterday. This light and very nutella flavorful! This will be the frosting I use going forward! My 13 year old granddaughter LOVED it too!

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  84. Kathy K posted on September 24, 2013 at 8:37 pm

    I’ve made this numerous times and my family and friends love it. Using it now for my 15 year old son’s birthday cupcakes at his request. Finally something to trump the chocolate/chocolate he’s been requesting since he learned to talk. Thanks.

  85. Candy posted on September 30, 2013 at 11:16 am

    This is the best frosting ever! I just made it to frost some mini gluten free chocolate cupcakes. I was happy I finally found a gluten free cupcake recipe I liked, however, the cupcakes ended up totally overshadowed (in a good way) by this amazing frosting. I could have frosted cardboard with this and no one would have noticed! Sooooo good! Thanks for sharing what will likely now be one of our standard frosting recipes!

  86. Candy posted on September 30, 2013 at 11:17 am

    This is the best frosting ever! I just made it to frost some mini gluten free chocolate cupcakes. I was happy I finally found a gluten free cupcake recipe I liked, however, the cupcakes ended up totally overshadowed (in a good way) by this amazing frosting. I could have frosted cardboard with this and no one would have noticed! Sooooo good! Thanks for sharing what will likely now be one of our standard frosting recipes!

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  88. Lana posted on October 11, 2013 at 5:06 pm

    There is no way you have this recipe written correctly.I followed it a T. I read and re read and re read. I used real butter. I followed the timing. I measured exactly. This is grainy and running off the sides of the cake. The color is darker than your picture. I want to cry because this was the topping to my anniversary layer cake that I now get to throw in the trash. I’ll not trust your recipes again (just like Sandra LEe).

    • Lourdes replied on November 19th, 2013 on 1:10 pm

      Were you using unsalted butter at room temperature? I just made this frosting for a tall hershey cake, it came out great! its fluffy and smooth, And it tastes AMAZING! I added a bit more( about 3 tbsp) of nutella. GREAT RECIPE!

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  90. Joyce posted on January 11, 2014 at 10:03 am

    YUMMY!!! I frosted mini cupcakes (devil’s food cake) with this frosting. It was awesome!! I never post feed back on any food sites but this time I couldn’t hold back :D

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  94. Marie posted on March 1, 2014 at 7:12 pm

    Amazing!!! Everyone loved these today!

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  97. Jill posted on April 12, 2014 at 10:43 pm

    Thanks for the recipe I used it and credited you on my blog.
    http://creative-jill.blogspot.ca/2014/04/brownies-smothered-in-nutella-butter.html

  98. rosie posted on May 24, 2014 at 4:37 pm

    Made this as french macaron filling…amazing!   Nutella worked perfectly with almonds. .match made in heaven. Thank you!

  99. nadia posted on June 4, 2014 at 5:36 am

    DElicious!

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