Chocolate hazelnut buttercream frosting is perfect for Nutella lovers. This Nutella frosting recipe is smooth and creamy and made with an entire cup of Nutella chocolate hazelnut spread. Pair this Nutella buttercream frosting with chocolate layer cake or use for piping onto chocolate cupcakes for the ultimate chocolate hazelnut treat.
Ingredients for Chocolate Hazelnut Buttercream Frosting
- Unsalted butter: Room temperature butter for easy creaming.
- Powdered sugar: Confectioners’ sugar or icing sugar. You do not need to sift the powdered sugar unless there are lumps.
- Chocolate hazelnut spread: Nutella! Made with hazelnuts and cocoa.
- Salt: A pinch of salt contrasts the sweetness of the buttercream frosting.
- Vanilla extract: Vanilla extract enhances the flavor of the chocolate and hazelnut.
- Heavy cream: Heavy cream or heavy whipping cream helps dissolve some of the powdered sugar and helps the buttercream whip up to be smooth and creamy.
Tools & Supplies for Making Chocolate Hazelnut Buttercream Frosting
How to Make Chocolate Hazelnut Buttercream Frosting
Chocolate hazelnut buttercream frosting is easy to make and comes together in about 10 minutes. For this recipe, you will need a stand mixer fitted with a paddle or whisk attachment (See: tips) or an electric hand mixer.
Here is the basic breakdown of the steps to make this buttercream:
- Whip the butter until it is light and fluffy.
- Add powdered sugar in two parts, mixing on low speed between each addition.
- Add in chocolate hazelnut spread, salt, and vanilla extract and mix.
- Drizzle in heavy cream and mix until combined.
- Turn the mixer to medium speed and whip for 2 to 3 minutes until light and fluffy.
Chocolate Hazelnut Buttercream Frosting Recipe Tips
Butter temperature is key
Having the right butter temperature is key in making perfect buttercream frosting. The butter should be slightly softened but still maintain shape. It should not appear oily or greasy. You should be able to press down on the butter with a spoon and it will indent with some resistance.
After removing the butter from the refrigerator, I usually cut the butter into cubes to soften it more quickly. The length of time to get the butter to the perfect consistency depends on the climate you live in, so it is difficult to give an exact time that it takes.
Paddle attachment vs. whisk attachment
Each baker has their preference on using a paddle attachment or whisk attachment to make buttercream frosting. My perspective is – do what you like and what works for you. My typical buttercream process is using a whisk attachment to make the buttercream and then switching to a paddle attachment to smooth it out and remove air bubbles. I find that the whisk attachment helps the buttercream to be light and fluffy and the paddle attachment causes the buttercream to be smooth and creamy.
Make this recipe based on your personal preference in terms of which attachment to use! Either way, you will make a delicious frosting!
Scrape the bowl periodically
Be sure to use a spatula to scrape the sides and bottom of the bowl periodically throughout the buttercream making process. This ensures that all the ingredients are well combined and there are no streaks of butter or chocolate hazelnut spread.
Storing the buttercream frosting
The buttercream frosting can be stored in an airtight container in the refrigerator for up to two weeks! To use, simply bring the buttercream to room temperature and rewhip with your mixer until it is smooth and creamy.
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Chocolate Hazelnut Buttercream Frosting
Equipment
- Stand mixer or electric hand mixer whisk or paddle attachment based on personal preference
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1 cup chocolate hazelnut spread Nutella
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
Instructions
- Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add chocolate hazelnut spread, vanilla extract, and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Once the heavy cream is added, turn the speed on the mixer to medium speed and mix for an additional 3 minutes until smooth.
Notes
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