Best Nutella Frosting Recipes

BEST EVER NUTELLA® FROSTING

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

NUTELLA® BUTTERCREAM FROSTING

Steps:

• Combine butter and chocolate-hazelnut spread in a bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed on mixer to medium. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed.
• After every 1 cup of confectioners' sugar, raise the speed of the mixer up to high and beat for 10 to 20 seconds. Add cream, hazelnut extract, vanilla extract, and salt. Beat until smooth.

FLUFFY NUTELLA BUTTERCREAM FROSTING

Steps:

• In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
• Add the vanilla extract and salt and whip for an additional 30 seconds.
• Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

NUTELLA FROSTING

Steps:

• Mix sugar, butter, and nutella in a medium bowl.
• Add milk if needed.
• Spread on cooled cake/cupcakes.
• Enjoy! :).

NUTELLA BUTTERCREAM FROSTING

Steps:

• mix all ingredients with a mixer.
• spread on your favorite cakes and cupcakes to your heart's desire!

NUTELLA™ FROSTING

Steps:

• In medium bowl, beat frosting and hazelnut spread with spoon until well blended. Frosts 13x9-inch cake generously.

MOIST BANANA BREAD BARS WITH PEANUT BUTTER FROSTING & NUTELLA DRIZZLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour 9×12-inch glass baking pan. In a medium bowl, sift flour, baking soda and salt together. In a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in mashed bananas and vanilla extract. Add flour mixture and blend for 1 minute. Spread batter evenly into pan. Bake 20-25 minutes, or until golden brown. Remove from oven and let cool 5 minutes. Make frosting (recipe below) then ice banana bars. Heat desired amount of Nutella in a small bowl, then drizzle on top of bars. Serve warm or at room temperature. Peanut butter frosting recipe: Beat butter in a medium bowl on medium speed until light and fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the cream and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

BANANA-NUTELLA CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
• Make the cupcakes: Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, 2 inutes. Add the mashed bananas, eggs and vanilla; beat until combined. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the sour cream, mixing well after each addition.
• Fill the muffin cups about halfway with batter; add 1 teaspoon Nutella to the center of each, then top with more batter so the cups are about three-quarters full. Bake until a toothpick inserted into the centers comes out with no raw batter, 20 to 25 minutes. Let cool 3 minutes in the pans, then carefully remove the cupcakes to a rack to cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 5 minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar until combined. Add the peanut butter and vanilla and beat until combined. Transfer the frosting to a pastry bag and pipe on the cupcakes.

CHOCOLATE CUPCAKES WITH NUTELLA AND MIXED CREAM CHEESE FROSTING

Steps:

• *clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
• For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
• Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
• Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
• Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
• Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
• Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
• Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake. Sprinkle with chocolate jimmies if you like!

FLUFFY NUTELLA BUTTERCREAM FROSTING

Steps:

• In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
• Add the vanilla extract and salt and whip for an additional 30 seconds.
• Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

CHOCOLATE CUPCAKES WITH NUTELLA SWISS BUTTERCREAM FROSTING RECIPE

Steps:

• FOR THE CAKE: Preheat the oven to 350 degrees fahrenheit. Line 2 muffin pans with 13 paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. Add the oil and sour cream and whisk until blended. Add the water in 1/4 cup at a time and whisk until combined. Whisk in vinegar and vanilla to blend. Add the egg and whisk until combined. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are well combined. Divide the batter equally among the cupcake liners. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out almost clean (it's ok if a few crumbs stick to it, but should not look shiny). Cool completely on wire racks. FOR THE FROSTING: Combine the egg whites, sugar, and salt in a bowl (I used the bowl of my stand mixer). Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil. It's the steam that's going to heat the egg whites, since we don't want scrambled eggs. Heat the egg white mixture until it reaches 145-150 degrees fahrenheit, whisking frequently so as not to get scrambled eggs. Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer. Whip the egg whites until they become fluffy and double in volume. The bowl should be cool to the touch (this will usually take several minutes). Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated. If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating. Once the buttercream has become smooth, and the Nutella and beat until incorporated. Transfer the buttercream into an 18 inch piping bag and pipe onto the cooled cupcakes.

GUINNESS CUPCAKES WITH NUTELLA CREAM FROSTING

Steps:

• 1. Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350.
• 2. Line muffin tins with cupcake liners. (About 24)
• 3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside.
• 4. In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed.
• 5. Add the buttermilk and beat until well combined.
• 6. Slowly add the dry mixture and beat until just incorporated.
• 7. The batter will be thin and it may even be a little bit lumpy, but that's okay.
• 8. Divide the batter evenly between the cupcake liners.
• 9. Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean.
• 10. Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
• 11. For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed).
• 12. Add Nutella, salt, and vanilla extract; beat until well combined.
• 13. On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined.
• 14. If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine.
• 15. Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.

NUTELLA CREAM CHEESE FROSTING

Steps:

• Using a hand mixer, mix the cream cheese, nutella and extract together;
• Add the Cool Whip and continue mixing with mixer until it is well blended and fluffy! (store in refrigerator)
• Enjoy!!