Nutella Frosting


Nutella is a dangerous thing. It really is. You have these commercials telling you it’s totally ok to smear a nice thick layer on a piece of wheat bread and consider it breakfast. A healthy breakfast at that. Then there’s the fact that you can get two ginormous bottles in one go from just about any supermarket. And finally, you don’t need anything other than a spoon (or you’re finger if your desperate), to scoop out a nice big blob as a sweet snack. Dangerous.


So what happens when you have a husband who is a Nutella addict, a wife who loves chocolate and who bakes (hint – it’s me), and a daughter who has a definity preference for chocolate AND has a first birthday coming up? You get Nutella frosting. Plain and simple. It’s Nutella, but better. Retaining that nutty chocolatey taste, but even more fluid, smooth and buttery. I’ve found it compliments vanilla cake perfectly. If you are looking for a chocolate frosting that will please both chocolate lovers and haters alike, this is for you.


(This isn’t my daughter’s birthday cake by the way. This is a test cake that got donated to some awesomely lucky friends of ours. I may eventually post a photo of that later :p It was my first attempt at a tiered cake and it wasn’t as bad as I thought it would be!)


3.5 from 2 reviews
Nutella Frosting
For when you want to slather a cake in a frosting that's chocolatey, but not overly chocolatey, smooth and slightly nutty - Nutella Frosting.
Recipe type: Dessert
  • 3 sticks butter, softened
  • 1 cup Nutella
  • 2 tsp vanilla
  • 2 Tbs milk
  • 2 cup powdered sugar
  1. Beat butter and nutella together in the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer until combined.
  2. Add the remaining ingredients and beat on low speed until powdered sugar is incorporated. Increase speed to medium-high and beat until frosting is smooth and stable.
Enough to ice two 8 or 9 inch cakes tourted once each (like the picture) or a bit over 2 dozen cupcakes.



6 thoughts on “Nutella Frosting

  1. I’ve tried ur recipe but the color turns out very light brown. Not as dark as in the picture. I dont know the cups and stick measurement so i just google and convert it to grams. I use 280gm nutella n 339g butter and 250g sugar. My bad i put table sugar and not powdered sugar and it left my cream with very coarse texture. I also add crushed hazelnut to bring out the nutella flavor

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