Nutella Buttercream Recipe Easy Chocolate Hazelnut Frosting

The Best Part of the Cake

For me, the frosting is the best part. I always saved it for last. This Nutella buttercream is like a chocolate-hazelnut hug. It makes any simple cake feel like a party.

My grandson once ate a whole bowl with a spoon. I still laugh at that. His smile was covered in chocolate. That’s how you know a recipe is good.

A Little Story About Butter

Let’s talk about your butter. It must be soft. Leave it on the counter for an hour. Poke it with your finger. It should give a gentle dent.

Why does this matter? Soft butter creams up light and fluffy. Cold butter makes lumpy frosting. Nobody wants lumpy frosting. *Fun fact*: This step is called “creaming.” It puts tiny air bubbles in the butter.

The Slow Sugar Dance

Now, the powdered sugar. Add it one cup at a time. Start your mixer on the slowest speed. This is very important.

If you go too fast, a sugar cloud will fill your kitchen. I’ve done it! It looked like a sweet snowstorm. Why does this matter? Going slow keeps the sugar in the bowl. It mixes in smoothly. What’s your biggest kitchen mess? I’d love to hear.

The Magic Ingredient

Next, add the Nutella. That rich, nutty smell fills the air. Doesn’t that smell amazing? Mix it in well. The color turns a lovely light brown.

Here is a secret. The salt is in this recipe for a reason. It is not a mistake. Why does this matter? A tiny pinch of salt makes the chocolate flavor sing. It balances all the sweetness perfectly.

Making It Silky Smooth

Last, add the vanilla and milk. Mix for a few minutes. Watch it become creamy. It should look like soft, spreadable clouds.

If it seems too thick, add a teaspoon more milk. Too thin? Add a little more sugar. You are the boss of your frosting. What will you put this buttercream on first? Cupcakes, a layer cake, or just a spoon?

Ingredients:

Ingredient	Amount	Notes
butter	1 cup	dairy-free or dairy, room temperature
Nutella	½ cup
sugar	4 cups	powdered
Vanilla Extract	1 ½ teaspoon
almond milk	3 tablespoon
salt	¼ teaspoon

My Dreamy Nutella Buttercream

Hello, my dear! It’s Chloe. Let’s make some frosting magic today. This Nutella buttercream is my go-to for birthdays. It makes any cake feel like a celebration. I think of my grandson’s chocolate-smeared grin every time.

The secret is patience and room-temperature butter. Cold butter just won’t play nice. Trust me on this. Here is how we make it, step by step.

Step 1: Grab your mixer and that soft butter. Beat it on medium-high for two minutes. It will get pale and fluffy. If you use regular dairy butter, beat it for four. It makes it extra airy. I still laugh at the time I used cold butter. What a lumpy mess that was!

Step 2: Now, add the powdered sugar. Do this one cup at a time. Start your mixer very slow. Otherwise, you’ll get a sweet cloud all over your kitchen. Then mix on medium until it’s all in. Scrape the bowl sides with a spatula. This ensures everything gets mixed in perfectly.

Step 3: Next comes the good part. Spoon in that lovely Nutella. Mix it on medium-high for a full minute. Doesn’t that smell amazing? The whole kitchen smells like toasted hazelnuts. Turn the mixer off when it’s a lovely, even brown.

Step 4: Time for the vanilla, salt, and milk. Pour them all in. The salt is my hard-learned tip. It makes the chocolate flavor sing. Now, mix on medium-high for two to three minutes. Watch it become smooth and dreamy. It’s ready when it looks like silk.

What’s your favorite cake to frost with this? Share below! Now, let’s get those details written down.

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Frosting for 24 cupcakes or one 9-inch cake
Category: Dessert, Frosting

Three Fun Twists to Try

This frosting is a wonderful blank canvas. Feel free to play with it! Here are three of my favorite little twists. They always surprise my family.

Cookie Crunch: Fold in a handful of crushed chocolate wafer cookies. It adds a fantastic little crunch.

Orange Zest: Add the grated zest of one small orange. Chocolate and orange are a classic, happy pair.

Espresso Kick: Swap the milk for a tablespoon of cooled strong coffee. It makes the chocolate taste even deeper.

Which one would you try first? Comment below!

Serving It Up Sweet

Of course, this is perfect on chocolate cake. But let’s think bigger. It’s wonderful as a dip for strawberry slices. Or spread it between two vanilla wafers for a quick sandwich cookie.

For a drink, a cold glass of milk is always right. For the grown-ups, a little glass of amaretto liqueur pairs beautifully. It tastes like almonds and sunshine.

Which would you choose tonight? A classic cupcake or a fancy fruit dip? I can never decide myself.

Keeping Your Buttercream Happy

This frosting keeps well in the fridge. Just put it in a sealed container. It will stay good for about one week.

You can also freeze it for up to three months. Thaw it overnight in the fridge. Then give it a quick stir before using.

I once made a big batch for a birthday. I froze half for a school bake sale later. It was a lifesaver on a busy morning!

Batch cooking like this saves you time. It means sweet treats are always close by. That matters for surprise visits or sudden cravings.

Have you ever tried storing it this way? Share below!

Frosting Fixes for Smooth Success

Is your buttercream too thick? Add more milk, one teaspoon at a time. Mix well after each addition.

Is it too thin or runny? Add a little more powdered sugar. This will help it thicken right up.

I remember when my frosting was grainy. My butter was too cold! Room temperature butter creams smoothly. This matters for a silky texture.

Getting the texture right builds your confidence. It also makes your cakes look and taste wonderful. That is a double win.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes, Nutella and the other ingredients are naturally gluten-free. Always check your labels to be sure.

Q: Can I make it ahead? A: Absolutely! Make it up to two days before. Keep it covered in the fridge.

Q: What can I use instead of almond milk? A: Any milk you like will work. Cow’s milk, oat milk, or even water is fine.

Q: Can I make a smaller batch? A: Yes, just cut all the ingredients in half. It works perfectly.

Q: Any extra tips? A: A pinch of salt makes the chocolate taste richer. *Fun fact: salt makes sweet flavors pop!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple frosting. It always makes me think of happy kitchen messes. I would love to see your creations.

Share a picture of your frosted cakes or cupcakes. It brings me so much joy to see them.

Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen. Thank you for baking with me today.

Happy cooking! —Chloe Hartwell.