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Get ready to elevate your desserts with this heavenly Nutella Swiss meringue buttercream Frosting recipe! It's creamy, dreamy, and packed with irresistible chocolate-hazelnut goodness. Perfect for dressing up a Nutella cake or adding a decadent touch to cupcakes!
Jump to:
- Why you'll love this recipe
- Ingredient you need
- How To Make Nutella Buttercream Frosting
- Serving Suggestions
- Tips for this recipe
- Storage instructions
- Recipe Questions
- Nutella buttercream
Nutella Buttercream Frosting is a scrumptious homemade frosting flavored with Nutella spread. It's whipped up by blending Swiss meringue buttercream with Nutella and cocoa powder, creating a creamy, indulgent topping for your favorite cakes and treats.
The Swiss meringue is the ultimate choice for crafting Nutella Buttercream because it offers a softer, more luxurious texture compared to regular buttercream made just from unsalted butter and powdered sugar.
Its velvety smoothness and delicate sweetness, courtesy of the meringue base, elevate the Nutella flavor to perfection.
This creamy frosting is not only perfect Nutella filling or Nutella frosting for cake layers like this Nutella cake, but it's also ideal for piping beautiful topping on Nutella cupcakes or any other delectable desserts.
Why you'll love this recipe
- Irresistible Taste: Dive into the rich and creamy Nutella flavor that makes every bite a delight.
- Luxuriously Smooth: Experience the velvety texture of Swiss meringue buttercream, adding a touch of luxury to your desserts.
- Versatile Delight: Whether filling cakes, frosting cupcakes, or topping desserts, this Nutella buttercream elevates every treat with its heavenly goodness.
Craving for Nutella recipes? Give these a try: Nutella swirl muffins Nutella whipped cream frosting, Nutella macarons and these Nutella chocolate chip cookies.
Ingredient you need
You need these ingredients to make this Nutella Buttercream recipe:
- Egg Whites: Use an egg separator to ensure no traces of yolks in the whites.
- Sugar: Use only fine granulated white sugar, ensuring it's completely dissolved in the meringue.
- Butter: Opt for unsalted butter with at least 80% fat content, softened butter but not too mushy.
- Chocolate spread: Preferably Nutella spread or any other chocolate spread of your choice or a homemade Nutella spread like my chocolate nut spread.
- Vanilla and salt : (Optional) pure vanilla extract or an hazelnut extract and a pinch of fine table salt.
How To Make Nutella Buttercream Frosting
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place the egg whites and powdered sugar in a heatproof large bowl.
Step 2: Cook in a double boiler, in a saucepan containing a little water heated over medium heat, until the mixture reaches a temperature of at least 131°F/55°C (use a candy thermometer to check the temperature). The sugar must be completely dissolved and look like a white mixture.
Step 3: Transfer the sugar mixture to the large mixing bowl of a stand mixer fitted with the whisk attachment and whizz on high speed for around 10-15 minutes until you have a firm, glossy meringue.
Step 4: Add room-temperature butter pieces and continue mixing for about 5 minutes until you have a thick buttercream.
Step 5: Add the chocolate hazelnut spread and cocoa powder and whisk again on medium speed for 2 minutes until you have a smooth chocolate frosting.
Smooth the buttercream with a soft spatula or the paddle attachment of a stand mixer at low speed for 2 minutes to remove air bubbles and get a silky smooth consistency.
Serving Suggestions
- Frosting cupcakes: Use the buttercream to frost chocolate cupcakes, vanilla cupcakes, or Nutella cupcakes.
- Filling macarons: Use Nutella buttercream as a filling for chocolate macaron shells or Nutella macarons.
- Topping cakes: Use this buttercream to top the entire cake or fill cake layers, such as this Nutella cake.
- Stuffing cookies: Use the buttercream as a filling between two cookies to create delicious sandwich cookies.
- Decorating desserts: Use the buttercream to decorate desserts such as brownies, pies, or cheesecakes to add a Nutella chocolate touch.
Tips for this recipe
- Melt the sugar completely: If the sugar is not completely dissolved, your buttercream will have a grainy texture.
- Stiff peaks: Whip the egg whites until they form stiff peaks before adding the butter. This creates a stable meringue base for the buttercream.
- Adjust the quantity of Nutella: Add Nutella according to your personal taste. Start with a small amount and adjust according to your taste preferences.
- Chilling: If the buttercream becomes too soft or runny, chill it in the refrigerator for a short while before re-whipping to achieve the desired consistency.
- Keep ingredients at room temperature: Make sure the Nutella and butter are at room temperature before adding them to the Swiss meringue for better consistency.
Storage instructions
Refrigerator/Room temperature: Leftover frosting can be stored for Up to 1 week in the refrigerator and up to 48 hours at room temperature in a cool place, well covered with plastic wrap or in an airtight container.
Freezing: Up to 3 months in the freezer, placed in a storage bag or container. Allow it to come to room temperature before re-whipping.
Variations & Substitutions
- Nutella hazelnut buttercream: Add roasted hazelnut chips or hazelnut paste to buttercream for a crunchy texture and even more hazelnut flavor.
- Nutella chocolate buttercream: Add melted dark chocolate on top of Nutella for an even more chocolaty flavor.
- Nutella coffee buttercream: Add instant coffee dissolved in a little hot water to buttercream for a deliciously full-bodied coffee flavor that enhances the taste of Nutella.
- Nutella American buttercream: Follow my recipe for vanilla whipped buttercream and add the same amount of Nutella.
- Italian meringue buttercream: Follow my recipe for vanilla Italian buttercream and add the same amount of Nutella spread.
- Peanut butter and Nutella Swiss meringue frosting: Mix peanut butter and Nutella for a deliciously nutty taste.
Recipe Questions
Can I make Nutella Swiss Buttercream in advance?
Absolutely! You can make it ahead and store it in the refrigerator for up to a week. Let it come to room temperature before re-whipping for use.
My Nutella Buttercream is too runny. What should I do?
If it's too runny, it might be due to warm temperature. Pop it in the fridge for a bit to firm up, then re-whip until it reaches the desired consistency.
Can I make this Nutella Frosting using an electric mixer?
Using an electric mixer is possible, but it may take longer. For best results, a powerful stand mixer with support is recommended.
More Buttercream Frosting Recipes
- Nutella Swiss Meringue Buttercream
- Fluffy Oreo Swiss Buttercream Frosting
- White Chocolate Swiss Meringue Buttercream Frosting
- Fresh Strawberry Swiss Meringue Buttercream
I hope you love this fluffy Nutella buttercream frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Nutella buttercream
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5 from 1 review
- Author: Fadela
- Total Time: 25 minutes
- Yield: 12 portions
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Description
Recipe for Nutella Swiss Meringue Buttercream (for topping 12 cupcakes or smoothing and decorating a 6 inch/15 cm cake)
Ingredients
- 6 egg whites - room temperature
- 1 ¼ cups (280 g) granulated sugar
- 3 ¼ cups (390 g) unsalted butter - softened
- ½ - ¾ cup (150 - 200 g) Nutella spread
- 2 tbsps unsweetened cocoa powder (optional)
- 1 ½ tsp vanilla extract
- 1 pinch salt
Instructions
- Heat the egg whites with the granulated sugar in a heatproof bowl over a double boiler on a pot containing simmering water over medium heat.
- Check the temperature using a candy thermometer, it should reach at least 131°F (55°C), while continuously stirring until the sugar is completely dissolved (test by rubbing the mixture between your fingertips to ensure no sugar grains remain).
- Transfer the mixture to the bowl of your stand mixer fitted with the whisk attachment and beat on high speed for 10-15 minutes until you get a firm and cooled meringue.
- Reduce the mixer speed and gradually add the softened butter, then increase the speed and beat for 5-7 minutes until the mixture is smooth and thick (the consistency may go from grainy to liquid, but keep beating until it's hom*ogeneous).
- Add the sifted unsweetened cocoa powder and Nutella, then beat for an additional 2-3 minutes to incorporate.
- Finish by smoothing the Nutella buttercream with the flat beater attachment or a spatula.
- Use immediately to frost your cakes.
Notes
Storage: Up to 1 week in the fridge under plastic wrap or in an airtight tin, up to 3 months in the freezer. After chilling, bring the cream to room temperature before whipping again.
- Prep Time: 25 minutes
- Category: filling, frosting
- Cuisine: American
