Prep 5 mins
Cook 0 mins
This frosting was just a standard chocolate buttercream recipe with Nutella substituting for the standard melted chocolate.
- 3⁄4 cup unsalted butter (room temp)
- 3 cups confectioners' sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- 1⁄2 cup very soft nutella
- mix all ingredients with a mixer.
- spread on your favorite cakes and cupcakes to your heart's desire!
I used only 2/3 of the powdered sugar, otherwise it would have been too sweet for us, and skipped the milk. It was still quite soft, but tasted good. Nutella is a mild flavor, so while plain you can definitely taste it, on chocolate cake you do lose a lot of that nutella flavor. Still worth making though (without the milk).
This is a very good frosting but I did have some problems with it. It was runny and I had exactly 3 cups of powdered sugar. But more would have made it way too sweet. I added more Nutella instead and it made a better consistency and flavor. I recommend creaming the butter and Nutella together, then mix in the vanilla. Alternately mix in the powdered sugar (sifted) and milk NOTE*** Warm the milk in the microwave 25-30 seconds***. This keeps the powdered sugar from being lumpy & you may not have to sift it. I think 3/4 cup Nutella works well. I used this frosting last night on a banana cake and the family love it!
This worked well for me -- a big hit with the twelve year old girls at dd's birthday party. I used this to spread in a jelly-roll and after it chilled in the fridge the frosting was firm. It did melt a bit where we were after a couple of hours -- very warm place -- but by then we had served it and so leftovers could look a little smooshy. Tastes great and easy to make -- 5 stars. Thanks!