Nutella Icing

Nutella Icing created by LimeandSpoon

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...)

Ready In:
8mins
Yields:
Units:

ingredients

  • 13 ounces nutella
  • 12 ounces whipping cream
  • 12 teaspoon 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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RECIPE MADE WITH LOVE BY

@evelynathens
Contributor
@evelynathens
Contributor
"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...)"

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  1. LimeandSpoon
    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!!
  2. LimeandSpoon
    Nutella Icing Created by LimeandSpoon
  3. LimeandSpoon
    Nutella Icing Created by LimeandSpoon
  4. LimeandSpoon
    Nutella Icing Created by LimeandSpoon
  5. Anonymous
    Nutella Icing Created by Anonymous
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