Recipe by evelyn/athens
It appears that many people are having trouble with this recipe. As I have always had great success with it, I can only assume our differences lie in the quality of the whipped cream available 'here' as opposed to other places. I get fresh whipping cream - not the ultra-pasteurised stuff, so this is probably where our differences lie. If you have a source for 'real' cream, and not cream that has been radiated, I'm sure you'll enjoy the same success with this recipe. This makes enough to ice a 2-layer cake - provided you can stop yourself from eating it up right out of the bowl (and the beaters...and the spatula...)
Top Review by Mirj
Oh dear, there seems to be something wrong with this recipe. After having tasted the icing to make sure it was "just right", then getting a second opinion from one daughter, who needed to consult with another daughter, there just wasn't enough icing to cover the dark chocolate cake for which it was meant. I made another double recipe, so there was enough for the cake, and I put what was left in the freezer. It is delicious on its own straight out of the freezer! Ev, I hate you, my fat tushy hates you, this is wonderful!
- 13 ounces nutella
- 12 ounces whipping cream
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Empty nutella, whipping cream and vanilla extract into the bowl of your mixer, and beat (slowly in the beginning to avoid splatters) on medium-high, scraping sides and bottom of bowl with rubber spatula occasionally, until you have billowy clouds of chocolate-hazelnut cream.