Nutella Buttercream

This Nutella buttercream frosting makes the perfect pair with chocolate cake. It’s perfectly nutty and not too sweet with the most amazing creamy texture. 

The base of this Nutella buttercream is dairy-free, however, Nutella does contain dairy. If dairy is an issue in your family, I recommend switching out Nutella for this chocolatey hazelnut spread.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Equipment
• Storage
• Top tips
• FAQ
• 📖 Recipe
• 💬 Comments

Why you will love this recipe

This Nutella buttercream is a Nutella lover's dream. It comes out perfectly smooth and creamy, only takes a few ingredients, and tastes just like Nutella without being too sweet. Nutella buttercream frosting is very versatile. You can use this as a filling or a frosting on cakes! 

This Nutella buttercream pairs well with any cake flavor, here are a few of my favorites: 

Vanilla cake

Layer cake 

Red velvet cupcakes 

Ingredients

Butter: for this recipe, I used dairy-free butter. However, you can use full dairy butter. Either one will work fine. Just allow it to come to room temperature.  Pro tips: dairy-free butter only takes about 20 minutes to come to room temperature. While full dairy butter can take about 1 hour. Be careful not to let your dairy-free butter get too soft, or you could end up with an oily buttercream.

Powdered sugar: this is going to give structure and flavor to our buttercream. 

Nutella: lends the creamy, nutty flavor to this frosting. 

Vanilla extract: always choose quality vanilla extract like this one 

Almond milk: for this recipe, I am using almond milk, however, if dairy is not an issue, you can also use whole milk in its place. 

Salt 

Instructions

• Using an electric mixer or a hand mixer with a paddle attachment, cream the butter on medium-high for about two minutes. If using full dairy butter, you can cream this longer about four minutes.
• Add in the powdered sugar one cup at a time. Be sure to mix very slowly at first, then go to a medium speed until incorporated. Once incorporated continue adding the additional cups one at a time. Make sure to scrape down the sides and bottom of the mixer as needed.
• Next, add the Nutella and mix on medium-high for one minute. After this is incorporated, turn the mixer off. Add in the vanilla extract, salt, and the milk. Mix this on medium-high for 2 to 3 minutes until smooth and creamy.
• This buttercream frosting makes enough to frost a three-layer, 6-inch cake or a two-layer 8-inch cake. You can also frost about 20 cupcakes if using a piping bag and tip.

Equipment

• Mixing bowls and mixer

Storage

You can store any unused Nutella buttercream in an airtight container in the refrigerator for about three weeks. To use, just allow it to come to room temperature then give it a good whip. 

Top tips

When using dairy-free butter, you may find that you will need more milk. When using full dairy butter, you will find that you may need less milk. Always add your milk at the very end and add it slowly so you can adjust if necessary.

FAQ

What if I have leftover frosting? 

By chance, if you end up with any leftover Nutella buttercream, you can place it in an airtight container and set it in the fridge for up to two weeks. To use again, just allow the Nutella buttercream to come to room temperature and then give it a quick mix.

When allowing dairy-free butter to come to room temperature, you only want to place it on the counter for about 20 minutes. Anything longer than that will cause your butter to become too soft and in return result in an oily buttercream frosting.

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