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Nutella is that addictive creamy spread made by the Italian company Ferrero. It’s a perfect blend of hazelnuts and chocolate, and it’s used in everything from ice cream and pancakes to sandwiches and beverages. Nutella frosting is a great way to top a cake or cupcakes, and with only 5 ingredients, it’s remarkably easy. It’s versatile as well—pipe it onto cupcakes or thin it with extra milk or cream and drizzle it over a Bundt cake or sweet quick bread. It makes a fabulous icing for sweet rolls, too.
Because the recipe uses real butter and Nutella, the texture is smooth and fluffy with just the right amount of structure. It’s the kind of frosting that instantly elevates even the simplest cake or cupcake, and it’s always a crowd-pleaser. This Nutella frosting makes about 2 cups of creamy, delicious Nutella frosting. Scale the recipe up to make enough for a layer cake or 24 cupcakes.
What You’ll Like About This Dish
Ultra creamy. Butter and Nutella blend into a smooth, silky frosting.
Easy to whip up. Comes together in minutes with basic pantry ingredients.
Perfect for piping. Holds its shape well on cupcakes or cakes.
Versatile. Works with chocolate, vanilla, banana, or hazelnut desserts.
Ingredient Notes
- Powdered sugar – Sifting ensures the frosting stays light and lump-free.
- Butter – Softened butter creates a fluffy, stable base.
- Nutella – Provides the chocolate-hazelnut flavor and helps with creaminess.
- Vanilla – Rounds out the sweetness.
- Milk or cream – Adjusts the consistency to your liking.
Steps to Make Nutella Frosting
- Sift the powdered sugar into a mixing bowl.
- Beat in the softened butter until the mixture is smooth.
- Add the Nutella and vanilla and mix until fully blended.
- Add milk or cream to reach a light, fluffy texture.
- Use immediately or chill briefly if a firmer consistency is needed.
Tips
- Use room-temperature butter so it creams smoothly with the sugar.
- Add milk gradually to control the frosting’s thickness.
- Chill the frosting for 10–15 minutes if you want it firmer for piping.
Recipe Variations
- Make it chocolatier. Add 2 to 3 tablespoons of cocoa powder for a deeper chocolate flavor.
- Add espresso. A teaspoon of espresso powder intensifies the chocolate notes.
- Make it lighter. Whip in extra milk or cream for a softer, whipped-style frosting.
- Go dairy-free. Use plant-based butter and a splash of non-dairy milk.
Serving Suggestions
- Serve on cupcakes, layer cakes, or brownies.
- Pair with chocolate, vanilla, or banana cakes.
- Add sprinkles or chopped hazelnuts for texture.
- Garnish piped cupcakes with a tiny swirl of Nutella.
How to Store
Refrigerate: Store leftover frosting in an airtight container for up to 5 days. Bring to room temperature before using.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator and re-whip if needed.
Reheat: Not applicable, but you can soften chilled frosting at room temperature if too firm.
Nutella Frosting
Ingredients
- 3 ½ cups confectioners' sugar
- 1 cup unsalted butter, softened
- ¾ cup Nutella
- 1 ½ tsp vanilla extract
- 4 to 6 tbsp half-and-half, as needed for consistency
- ⅛ tsp fine salt
Recommended Equipment
Instructions
- Sift the confectioners' sugar into a mixing bowl. Add the butter and beat on low until blended. Add the Nutella and vanilla and beat until thoroughly blended.3 1/2 cups confectioners' sugar | 1 cup unsalted butter | 3/4 cup Nutella | 1 1/2 tsp vanilla extract
- Add 4 tablespoons of half-and-half and the salt to the frosting mixture, then continue beating on medium-high speed. Add more half-and-half, a teaspoon at a time, if needed for a spreadable consistency.4 to 6 tbsp half-and-half | 1/8 tsp fine salt
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
