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! Recipe VIDEO below.
Servings 12 servings
- 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
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.
This recipe makes enough for 12 buttercream cupcake roses or for a thin covering over a 20cm round sandwich cake with a layer in the middle.
I've piped this buttercream onto my delicious 3-ingredients Nutella cupcakes. Take a look at my mix-and-match cupcake index for a selection of other cupcake and buttercream flavours.
Calories: 319kcal | Carbohydrates: 32g | Protein: 1g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 365IU | Calcium: 35mg | Iron: 1.3mg