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Chocolate Hazelnut Buttercream Frosting
Yield: 5 cups
Chocolate hazelnut buttercream frosting is perfect for Nutella lovers. The buttercream is smooth and creamy and made with an entire cup of Nutella chocolate hazelnut spread. Pair this buttercream with chocolate cake or cupcakes for the ultimate chocolate hazelnut treat.
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
Chocolate hazelnut buttercream frosting can be stored in an airtight container in the refrigerator for 2 weeks. To use, bring the buttercream to room temperature and rewhip until smooth and creamy.
This recipe makes enough buttercream to generously frost about 3 dozen cupcakes or fill and frost a 3-layer 7 or 8 inch cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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