Fluffy Nutella Buttercream Frosting

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

Total Time: 5 minutes


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.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

162 Responses to “Fluffy Nutella Buttercream Frosting”

  1. Erika S. posted on September 7, 2014 at 6:29 pm

    I made this frosting today…modified the measurements to fit what i had on hand…added a bit more nutella and heavy cream…but it was awesome…!

  2. Nicole posted on September 13, 2014 at 9:24 am

    Just wanted to let you know that this photo is floating around Pinterest but someone has stolen your photo and redirected the pins to their site. It’s obviously a page just for ad revenue. I really wanted to find the recipe, so I did a reverse image search and found you, but I can’t report the pin because it’s not my intellectual property. I’ve seen 100’s of pins this morning that all point to the same fake website. Just thought you’d like to know! And I’m pinning this with your URL for my boards :) Yum!!!

  3. Liz posted on October 19, 2014 at 11:42 am

    Made this today in a pinch for my husband who loves hazelnut – perfect! Fluffy, nutella flavored, maybe a little sweeter than I’d like, but yum!  Thank you!

  4. Jerrica posted on October 21, 2014 at 3:31 am

    Can I use shortening instead of butter?

    • Karen Raye posted on October 21, 2014 at 4:01 pm

      I’ve never made it with shortening so I can’t say – sorry. I do definitely think butter would taste better!

  5. Sarah posted on November 15, 2014 at 1:13 pm

    Can this be frozen?

    • Karen Raye posted on November 17, 2014 at 3:29 pm

      Hmm, I’ve never tried to freeze it so I’m not sure. But I’m not confident it would turn out very well.

  6. lancy posted on December 30, 2014 at 8:05 pm

    can i substitute whipped cream from the can?

    • Karen Raye posted on January 4, 2015 at 8:15 pm

      I haven’t tried it so I can’t say if it would work. Whipping cream is different than whipped cream so I’m thinking it might not turn out. Sorry!

  7. Angela posted on January 6, 2015 at 10:25 pm

    Hi, are your volume measurements in metric or US standard measurements? I can’t find a declaration on your page. Thanks.

    • Karen Raye posted on January 11, 2015 at 10:25 am

      US standard measurements.

  8. Emily posted on May 31, 2015 at 7:09 am

    Can use milk instead of whipping cream?

    • Kare posted on June 2, 2015 at 7:46 pm

      Yes, just start with a little less, and keep in mind that it won’t get quite as fluffy.

  9. dee posted on July 31, 2015 at 6:23 am

    once the cupcakes are frosted do they need to be refrigerated?
    i am making these tomorrow but for an event on sunday, so will i need to refrigerate overnight as it has heavy cream in it?

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