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


  • 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


  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.


148 Responses to “Fluffy Nutella Buttercream Frosting”

  1. Pingback: World Nutella Day - Le Nuove Mamme | Le Nuove Mamme

  2. 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.

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

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

  3. 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!

  4. 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 .

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

      That looks fabulous! Thanks for sharing.

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  8. 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.

  9. 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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  11. 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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  13. Roshni posted on March 25, 2013 at 12:16 pm


    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)..



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  15. 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!

  16. 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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  19. 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. :)

  20. 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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  25. 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!!

  26. 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!

  27. 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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  29. 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:

  30. 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!

  31. 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! :)

  32. 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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  34. 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.

  35. 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!

  36. 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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  38. 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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  40. 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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  44. Marie posted on March 1, 2014 at 7:12 pm

    Amazing!!! Everyone loved these today!

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

    Thanks for the recipe I used it and credited you on my blog.

  48. 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!

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


  50. Annie Cushing posted on August 28, 2014 at 12:01 pm

    I am so excited to try this recipe out!! My birthday is Saturday and have this to die for chocolate cake that I am making. I will be using the your nutella recipe for the center of the cake and a salted caramel butter cream for the rest!! Of course from what I have read there will be a lot left so I will be sure to pick up some graham crackers for the left overs!!!

    • Karen Raye replied on August 29th, 2014 on 6:26 am

      That sounds like one seriously fabulous birthday cake! Happy birthday to you!

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