Recipe by Kate DeMello
This frosting was just a standard chocolate buttercream recipe with Nutella substituting for the standard melted chocolate.
Top Review by Maito
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).
- 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