Smooth Nutella buttercream is so easy to make and is the perfect topping for cupcakes, birthday cakes, layer cakes, or anywhere else you might need a little buttercream really!
I mentioned a couple of weeks ago that I was going to share my recipe for Nutella cupcakes and if you follow me on… well any social media really, you will have noticed that last week I decided my willpower was strong enough to not eat all of them if I made them.
It turns out I was wrong, I don’t have nearly enough willpower and simply couldn’t resist giving them a try. But, it you’re going to crack and eat something a bit naughty, I’d suggest that Nutella cupcakes are definitely the way to go 🙂
I was going to dive straight into posting the recipe for those cupcakes but then I decided that the buttercream deserved a post all to itself. Yes, it’s the perfect Nutella-y topping for the cupcakes, but it’s also yummy in it’s own right and it would make a brilliant topping to all sorts of other flavours of cupcakes, birthday cakes, layer cakes or anywhere else you might want to use a bit of buttercream.
It took a bit of trial and error to get the balance of butter, sugar and Nutella right in this buttercream. I started by making standard buttercream (made with 1 part butter to 2 parts sugar) and simply mixing in plenty of Nutella for flavour but I found it far too sweet. In the end I found that using equal amounts of butter and icing sugar gave a much better flavour.
As with my standard vanilla buttercream, you need to add just a little milk to get the buttercream to a nice spreadable consistency, perfect for covering a cake or piping onto cupcakes. You’ll need less milk than you would with standard buttercream as the addition of Nutella gives it a softer, smoother texture anyway.
What You’ll Need
Before you start, make sure you have all of the equipment needed.
NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen.
Weighing Scales- Measuring Spoons
- Knife – to cut the butter
- Electric Mixer (or a bowl and hand mixer or wooden spoon)
- Sieve
- Piping Bags – if you’re planning on piping the cupcakes
- Piping Nozzle – To pipe the cupcakes as shown in the video you’ll need a JEM 1B nozzle. To pipe the cupcakes as shown in the pictures you’ll need a Wilton 2D nozzle.
LOOKING FOR MORE DELICIOUS RECIPES?
Join the Charlotte's Lively Kitchen mailing list to hear about new recipes first.
Nutella Buttercream
INGREDIENTS
- 175 g unsalted butter - at room temperature
- 175 g icing sugar
- 350 g Nutella
- A dash of milk - I use skimmed but any is fine
RECIPE VIDEO
INSTRUCTIONS
- Cut the butter (175g) into cubes and beat in an electric mixer until soft.
- Add the icing sugar (175g) and beat until fully combined. To try and avoid the sugar flying everywhere I add the sugar a spoonful at a time and keep the mixer on a low speed until it has started to mix with the butter.
- Add the Nutella (350g) and beat until fully combined.
- Take a look at the consistency of the icing, is it spreadable? If not add ½ tsp milk and mix until fully combined. Check the consistency again and repeat until it is just spreadable.
- Once you’ve got the consistency right, it’s ready to use.
NOTES
NUTRITIONAL INFORMATION
Free From/Suitable For…
- Suitable for Vegetarians
- Gluten-Free
- Egg-Free
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Rena Heath says
29 November 2016 at 5:40 amDo the cupcakes need to be refrigerated with this frosting or can they be left out?
Thx!
Charlotte Oates says
29 November 2016 at 9:39 pmTechnically you should probably keep them in the fridge as there’s butter in the buttercream but I’ve kept them out for a day or so and not had any problems.
Vanessa Amador says
11 November 2016 at 5:08 pmwhat if you cant get icing sugar… will powdered sugar work??
Charlotte Oates says
12 November 2016 at 11:08 pmYes, they’re the same thing with different names in different countries.
Hollie says
25 October 2016 at 11:25 pmHi Charlotte! I planned to make a hazelnut praline buttercream to fill a chocolate cake but won’t have the time – does this taste hazelnutty or will there be too many chocolate flavours going on?
Charlotte Oates says
26 October 2016 at 9:14 amIt tastes just like Nutella but with a lighter texture so it depends whether Nutella is hazelnutty enough for you. If definitely has a more hazelnutty flavour than my chocolate buttercream.
Surbhi says
7 September 2016 at 12:21 amHey Charlotte, would you recommend Nutella buttercream only on a chocolate/Nutella cupcake or would it go well with vanilla too?
Thanks
Surbhi
Charlotte Oates says
7 September 2016 at 6:17 pmIt would go brilliantly on a vanilla cupcake. The reason I posted it on it’s own rather than with the cupcakes was to encourage people to add it to whatever they wanted rather than just sticking to the Nutella cupcakes I made.
Kate - gluten free alchemist says
29 May 2016 at 5:33 pmYep. Nutella is great in creams and buttercreams! Love the swirly piping too xx
Charlotte Oates says
30 May 2016 at 8:11 amThanks Kate, it’s the only style of piping I can do so I really need to get on and learn some more!
Angela / Only Crumbs Remain says
18 May 2016 at 11:02 amOoh your nutella buttercream sounds (and looks) delicious Charlotte. Your iced roses are fab too….i really must practice my piping skills!
Angela x
Charlotte Oates says
19 May 2016 at 4:32 pmThanks Angela. I need to practice mine too as that’s the only thing I can pipe! Take a look at the tutorial on Gym Bunny Mummy, that’s where I learnt to do it from – it’s really simple.
Martin @ The Why Chef says
17 May 2016 at 9:44 amThat cup of pure buttercream is criminal! I need it in my life! Just need an excuse to make it now… ‘Tuesday’s’ are a thing to celebrate, right?
Charlotte Oates says
19 May 2016 at 4:36 pmIt’s a very dangerous thing to make, far too tempting!
Emma @ Supper in the Suburbs says
16 May 2016 at 8:28 pmOmg this is genius why have I never done this?! Looks amazing
Charlotte Oates says
19 May 2016 at 4:37 pmGood question! You really should make some as soon as you can 🙂
The Purley Girly says
16 May 2016 at 12:41 pmYummy! This buttercream sounds incredible. Thanks so much for sharing the recipe.
Charlotte Oates says
16 May 2016 at 4:29 pmThanks, I’ve got a little bit leftover in the fridge and I’m having to try very hard not to go and eat it all up!
Juventia | Foodiestory.com says
16 May 2016 at 9:45 amOh I love the shape of those roses. Love your piping skill! I can never make it look that pretty!
Charlotte Oates says
16 May 2016 at 10:04 amThanks Juvenita. It’s the only piping I can do, I really should learn some more styles. It’s actually really easy, if you take a look at my vanilla buttercream post there’s a link to the tutorial I learnt from.