Nutella Buttercream
Use this buttercream as a frosting or as a cake filling. It is creamy, smooth and perfectly pipeable. Adjust the consistency with the cream.
Servings: 5 cups of buttercream
Ingredients
- 1 ¼ cups butter softened
- 1 ¼ cups Nutella
- 4 cups powdered sugar 452 grams
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 to 8 tablespoons heavy cream
Instructions
- Place the butter in a large mixing bowl and beat on medium-high speed until smooth and creamy. Add the Nutella and beat until combined.
- Add the powdered sugar, cocoa powder, vanilla, and salt. Beat on slow speed until just combined then increase the speed to medium and beat 3 to 5 minutes until smooth and creamy.
- Slowly add the cream 1 to 2 tablespoons at a time until you reach your desired consistency. Make sure you beat the cream in well and scrape down the sides of the bowl.
- Store in the refrigerator for 5 to 7 days or in the freezer for up to 6 months. If it doesn’t look as light and fluffy after it thaws out, you can whip it for a couple of minutes.
Notes
Nutella that has been sitting on the shelf for a long time will dry out and get clumpy. If your Nutella is on the dry side, whip it with the butter for several minutes to break it up and get the lumps out.
Nutrition
Serving: 1tablespoon | Calories: 170kcal | Carbohydrates: 13g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 85mg | Fiber: 1g | Sugar: 12g
