Community Pick
Nutella Icing
photo by limeandspoontt
- Ready In:
- 8mins
- Ingredients:
- 3
- Yields:
-
2 layer cake
ingredients
- 368.54 g nutella
- 340.19 g whipping cream
- 2.46 ml vanilla extract
directions
- 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.
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Reviews
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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!
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This is just fantastic!!! I actually iced it on a rich butter cake. And the blend of flavours were just fantastic!! My family and I loved it, and who wouldn't..i mean it is nutella!! I had just a tablespoon leftover after icing and sampling it, and instead of sticking the whole tablespoon in my greedy mouth, i spread it on 2 thick pieces of toast..TO DIE FOR!!
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Hello everyone. I'm pretty sure I know what went wrong here. First this is a great recipe and it worked fine for me....here's why:<br/><br/>1. Nutella is made with hazelnut and therefore it has oil in it.<br/>2. When making a whip cream from heavy cream in order to maintain the stiff peaks and thickness you need to use a stabilizer. I use a brand called "Whip it" by Dr. Oetker. You use one packet for every 8 ounces of heavy cream used. Very inexpensive...I paid .50 cents for it.<br/>3. Whip the cream in a bowl that is very cold (also the attachment). You can achieve this best by rinsing the bowl and attachment and then sticking them in the freezer for a while (15 or 20 min). After chilling the bowl and the cream to the bowl (I use a stand mixer) and slowly start the mixer. Slowly add the stabilizer a little bit at a time.* Remove from mixing bowl and set aside.<br/>4. I blended the nutella, vanilla, and about 1/4 cup of the heavy cream that I whipped together. I then FOLDED the rest of the whipped cream into the nutella mix. <br/>5. After folding the two mixtures together I put it in a bowl, covered it with plastic, and then put it in the freezer or fridge.<br/>*NOTE: If you over mix the cream, no matter if you use a stabilizer or not, it WILL go back to liquid. So take your time. <br/><br/>Happy Baking!
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I did full justice to the beaters, spatula and the mixing bowl. I couldn't leave them just like that with all that yummy nutella on them in the sink for the tap water to enjoy, could I? NO! LOL:) So, I licked them ALL clean! Some fell onto my hand and I dug my teeth into that too!(It's the eve of Halloween night- note the use of the word 'dug'- Dracula comes to my mind!);-) ! This is really yummy and perfectly satisfied my chocolate craving. I made this for a little girl who wanted a Nutella spread on her bread. She loved it and sent a hug your way for posting this:-) Thank you for the best Nutella icing recipe I've ever tried!
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Tweaks
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after reading the comments I think I came up with the perfect steps to get this DELICIOUS icing!! - Freeze the bowl and whisk before and get your cream very cold!! - I use normal ultrapasteurized whipping cream, no problem. - Whip your cream alone til it starts to thicken and then stabilize it! (I used skimmed milk powder, about 2 tsps) - added the nutella and finished whipping and it was pretty perfect! if you place it in the fridge it gets a stiffer consistency that you can probably pipe but I liked the softer version to ice a whole cake. It was amazing!!
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This recipe tasted wonderful, but I along with Jawserwog had trouble making it thicken. It was just runny,so I even went out and bought extra whipping cream to add and it didn't help. So I served it anyway. I had made cupcakes for the kids and chilled them along with the icing and just dipped them in and told the kids to eat them quick before all the icing came off. I will try it again but instead of whipping cream I am going to use the packaged dream whip and add liquid as needed. Thanks for the recipe.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.