This Fluffy Nutella Buttercream is SUPER easy to make, with just 6 ingredients – and it’s ready in 5 minutes, too.

Nutella icing is perfect for vanilla or banana cupcakes, chocolate cake, or pumpkin anything. If you or a loved one are Nutella lovers, this Nutella frosting is definitely going to be your love language!

A spatula scoops out some fluffy Nutella buttercream frosting.

Table of Contents

The Story Behind the Recipe

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.

I first created this recipe all the way back in 2012, so it’s been around a long time! It’s consistently been one of the most popular and well-loved on my website, and I hope you’ll love it, too.

Three vanilla cupcakes topped with fluffy Nutella buttercream frosting and a jar of Nutella in the background.

Why You’ll Love Fluffy Nutella Buttercream

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 the case of the photos here, I topped basic vanilla cupcakes (from the same vanilla sponge cake recipe I used for my Strawberry Shortcake Cupcakes) with Nutella icing. Pure, simple perfection!

Cupcakes in a vintage tin being topped with Nutella buttercream frosting.

Readers say …
“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.”

– Merebear

Ingredients

  • Butter – I recommend starting with unsalted butter so that you can better control the salt content in your Nutella buttercream. Make sure it’s room temp so it’s easy to blend.
  • Powdered sugar – Also known as confectioner’s sugar.
  • Nutella – Or another chocolate-hazelnut spread.
  • Vanilla extract – The mellow sweetness of pure vanilla extract helps enhance the chocolate-hazelnut flavors.
  • Salt – Just a pinch to help round out the sweetness.
  • Heavy whipping cream – Only a couple of tablespoons needed, but key to achieving the fluffiest fluffy Nutella buttercream!
Ingredients for Nutella Buttercream Frosting.

How to Make Nutella Buttercream

It’s really, really easy to make this Nutella Buttercream recipe! Just whip the butter and powdered sugar together with a mixer …

Butter being whipped for Nutella buttercream frosting.

Then it’s time to add the Nutella. Increase the speed to medium and beat for around two minutes until fluffy and luscious.

A mixing bowl with Nutella Buttercream being mixed up.

Mix in the vanilla and salt, then add the heavy whipping cream and beat for around one more minute. Your Nutella frosting will lighten a shade or two in color and become even more fluffy.

SO DELICIOUS!

A spatula scoops out some fluffy Nutella buttercream frosting.

Now, it’s time to slather the Nutella icing of your dreams onto your cake of choice. You can use a piping tip and pastry bag, or just pile it into a plastic bag and snip the corner off. Pile it high!

Nutella buttercream frosting being piped onto a vanilla cupcake.

Tips for Success

  • Start with room-temperature butter. This way, the powdered sugar can completely mix with the butter and get nice and fluffy.
  • Start with unsalted butter, too. This way, you can control the exact amount of salt that you add to your Nutella buttercream.
  • Start mixing slowly. If you turn the mixer on high, it’ll probably look like a blizzard just hit your kitchen, thanks to the powdered sugar that’s sprayed all over. Start nice and low and slow, until the powdered sugar is blended into the butter. You can increase the speed after that.
  • Make ahead. Make this buttercream up to 7 days ahead of time. Place it in the refrigerator to keep, then move it back to room temp about 30 minutes before you want to use it.
Three vanilla cupcakes topped with fluffy Nutella buttercream frosting and a jar of Nutella in the background.

What to Frost with this Buttercream

A close-up of a vanilla cupcakes with Nutella buttercream frosting

Nutella in buttercream form. Pure heaven.

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

Three vanilla cupcakes with Nutella buttercream frosting on a wooden board with hazelnuts and a jar of Nutella spread in the background.
Nutella buttercream frosting being piped onto a vanilla cupcake.
4.80 from 29 votes

Fluffy Nutella Buttercream Frosting

Prep: 5 minutes
Total: 5 minutes
Author: Kare
Yield: 12
This fluffy – and super easy – buttercream frosting recipe features everyone’s favorite chocolate-hazelnut spread, Nutella. Pure perfection. One batch of this buttercream should be plenty to frost one standard-sized layer cake or generously top a dozen cupcakes.
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Ingredients

  • 1 cup unsalted butter (2 sticks; room temperature)
  • 2 cups powdered sugar (aka confectioner's sugar)
  • 2/3 cup Nutella (or other chocolate-hazelnut spread)
  • 1 teaspoon pure vanilla extract
  • Pinch fine-grain sea salt or table salt (up to 1/4 teaspoon, to taste)
  • 2 tablespoons heavy whipping cream

Instructions

  • 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.
  • Add the vanilla extract and salt and whip for an additional 30 seconds.
  • Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

Notes

1 batch makes enough to frost 12 cupcakes or one 8- or 9-inch layer cake. 
Recipe update 9/16/2024: Updated photos. Change recipe to call for fine-grain sea salt or table salt instead of kosher salt. I find I like finer grain salt in my baked goods these days. If you prefer a larger-grain salt, kosher salt will still work!

Nutrition Facts

Calories: 313kcal, Carbohydrates: 30g, Protein: 1g, Fat: 21g, Saturated Fat: 15g, Cholesterol: 44mg, Sodium: 10mg, Potassium: 72mg, Fiber: 1g, Sugar: 29g, Vitamin A: 509IU, Calcium: 24mg, Iron: 1mg

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