Best Nutella Icing Recipes

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.

NUTELLA FROSTING

Steps:

• In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.
• Add the Nutella and salt. Continue to beat until incorporated, about 2 minutes.
• Add 1 cup of confectioner's sugar, beat on medium-low speed until most of the sugar is moistened.
• Gradually add the remaining sugar until the frosting is the desired texture, beating on medium-low speed until the sugar is moistened. You may need more or less sugar depending on how you plan to use the frosting.
• Add the heavy cream and beat on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.

NUTELLA FROSTING

Steps:

• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners' sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

NUTELLA FROSTING

Steps:

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

NUTELLA ICING

Steps:

• 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.

NUTELLA™ FROSTING

Steps:

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

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.