5-minute Creamy Nutella Buttercream
This super silky Nutella Buttercream is quick and easy to make with loads of creamy chocolate flavor.
Servings: 12
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted, as needed
- ¾ cup Nutella spread
- ¼ cup Dutch-processed cocoa powder
- 2 to 3 tbsp heavy whipping cream or milk
- 1 teaspoon vanilla extract
Instructions
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar. Begin mixing on low speed until the ingredients come together, about a minute.
- Add the Nutella, cocoa, 2 tablespoons cream, and vanilla. Continue to mix on low until incorporated, about another minute.
- Turn up the speed and mix at medium-high speed for 2 minutes, until the buttercream is light and fluffy. If needed, add the additional cream until desired consistency is achieved.
- Turn the mixer down to low speed and run for an additional minute or 2, or until creamy.
Notes
The frosting should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
Frosting is best used immediately after making. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.