Nutella Buttercream Frosting
photo by Pili_3
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
8-15
ingredients
- 3⁄4 cup unsalted butter (room temp)
- 3 cups confectioners' sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- 1⁄2 cup very soft nutella
directions
- mix all ingredients with a mixer.
- spread on your favorite cakes and cupcakes to your heart's desire!
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Reviews
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I used only 2/3 of the powdered sugar, otherwise it would have been too sweet for us, and skipped the milk. It was still quite soft, but tasted good. Nutella is a mild flavor, so while plain you can definitely taste it, on chocolate cake you do lose a lot of that nutella flavor. Still worth making though (without the milk).
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This is a very good frosting but I did have some problems with it. It was runny and I had exactly 3 cups of powdered sugar. But more would have made it way too sweet. I added more Nutella instead and it made a better consistency and flavor. I recommend creaming the butter and Nutella together, then mix in the vanilla. Alternately mix in the powdered sugar (sifted) and milk NOTE*** Warm the milk in the microwave 25-30 seconds***. This keeps the powdered sugar from being lumpy & you may not have to sift it. I think 3/4 cup Nutella works well. I used this frosting last night on a banana cake and the family love it!
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This worked well for me -- a big hit with the twelve year old girls at dd's birthday party. I used this to spread in a jelly-roll and after it chilled in the fridge the frosting was firm. It did melt a bit where we were after a couple of hours -- very warm place -- but by then we had served it and so leftovers could look a little smooshy. Tastes great and easy to make -- 5 stars. Thanks!
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Okay, this is like the ONLY Nutella frosting recipe I could find, so that's worth 3 stars right there. But it's also pretty tasty, so there's another star. But I'd only recommend this frosting for a sheet cake, because it goes on kinda mushy, i.e. not good for frosting vertical surfaces, such as a layer cake. I'm an experienced frosting maker, so I didn't measure the confectioner's sugar as I mixed it in, but I positively used more than 3 cups. I was waiting for the mixture to thicken up enough to be spreadable (as opposed to pourable). Trouble is, Nutella and butter are naturally nearly-liquid at room temperature (unlike baker's chocolate), so it takes a LOT of confectioner's to get the right consistency. I didn't want frosting in which the sweetness overpowered the Nutella flavor, so while I could probably have put in more confectioner's (for consistency's sake), I stopped a bit early. I was making a sheet cake, so I was okay with frosting that went on a bit more like pudding than frosting. Because you have to add so much confectioner's, I think you could cut all the measurements (except the sugar) by 1/3 (meaning, use 2/3 of the amount listed for each ingredient) and still have enough for a cake. After putting a healthy layer on my sheet cake, I still had enough frosting leftover for nearly a whole other cake!
RECIPE SUBMITTED BY
Kate DeMello
Swansea, 61
I collect cookbooks.... I just can't get enough! :P