If you love the classic combination of chocolate and hazelnut, this Nutella frosting recipe is a must-try. With just five simple ingredients you’ll get a smooth, creamy chocolate-hazelnut frosting perfect for topping cakes, cupcakes, cookies, and brownies.
How to use it: Pair this Nutella frosting with chocolate or vanilla cupcakes, or spread it over fudgy brownies for an extra layer of indulgence.
Why You’ll Love This Nutella Frosting Recipe
I first made this Nutella frosting more than a decade ago for pumpkin Nutella cupcakes. It quickly became a family favorite thanks to its rich, nutty flavor and versatile use. This frosting combines the cocoa and hazelnut notes of Nutella with just the right amount of salt to balance sweetness, resulting in a silky, chocolate-hazelnut buttercream.
Highlights:
- Only 5 ingredients — no complicated steps or long shopping lists.
- Quick to make — ready in under 10 minutes.
- Versatile — perfect for cupcakes, cakes, brownies, or as a dip for fruit and cookies.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card below.
Jump
- Unsalted butter — the base of this buttercream; unsalted lets you control the seasoning.
- Nutella — a chocolate-hazelnut spread that delivers the signature flavor. A comparable brand will work, but the classic spread gives the best taste.
- Salt — I use 1/4 tsp to balance the sweetness; reduce if you prefer less salt.
- Powdered sugar — for structure, sweetness, and volume.
- Vanilla extract — to enhance the overall flavor.
How to Make Nutella Frosting
- Combine: In a large bowl, mix the softened butter, Nutella, and salt. Beat with an electric mixer until smooth and combined.
- Mix: Add powdered sugar 1 cup at a time, mixing well after each addition. Scrape the bowl sides as needed.
- Add: Stir in the vanilla extract until incorporated.
- Smooth: Use a spatula to press out any air pockets, then spread or pipe the frosting onto your desserts.
That’s all it takes. This frosting spreads beautifully and pipes neatly for a polished finish.
Helpful Tools
Useful equipment for preparing this frosting:
- Hand mixer — makes quick work of combining butter and Nutella.
- Large mixing bowl — gives you room to mix without splatter.
- Silicone spatulas — for scraping and smoothing the frosting.
- Piping tips and disposable bags — if you plan to pipe the frosting onto cupcakes.
Recipe Notes
- Use soft butter: Let butter sit at room temperature for 1–2 hours so it blends smoothly with the Nutella.
- Electric mixers: If your mixer has thin beaters, whip the butter first to remove lumps. With a paddle attachment or flat beaters, you can mix everything together from the start.
- Yield: About 2 1/2 cups of frosting — enough to frost up to 18 cupcakes as pictured, or a thin layer on a 9×13-inch sheet cake. For a two-layer cake, consider 1.5× the recipe or add an extra cup of powdered sugar and 2–4 tablespoons of milk or cream (add liquid 1 tablespoon at a time) to increase volume.
- To store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Let soften at room temperature and re-whip before using.
- To freeze: Place frosting in an airtight, freezer-safe container or bag, remove excess air, and freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then re-whip to restore texture.
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Best Ways to use Nutella Frosting
- Frost cupcakes for a quick party treat.
- Spread between cake layers for a rich, hazelnut layer.
- Pipe onto brownies for extra indulgence.
- Use as a dip for strawberries, apple slices, or cookies.
Recipe FAQs
If the frosting is too soft, add powdered sugar 1/4 cup at a time until you reach the desired thickness. Chilling briefly in the fridge also helps firm it up.
Add milk or heavy cream 1 tablespoon at a time and beat until you get a spreadable consistency.
Yes — make it 2–3 days ahead, store in an airtight container in the refrigerator, then re-whip before using.
More Frostings You’ll Love
Peanut Butter Frosting
Whipped Cream Cheese Frosting
Chocolate Buttercream Frosting
Vanilla Buttercream Frosting
Nutella Frosting Recipe
10
10
18 servings
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (222 g) Nutella
- 1/4 tsp salt
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
Equipment
- Electric hand mixer
- Large mixing bowl
- Spatula and piping tools if desired
Instructions
- In a large bowl, combine the butter, Nutella, and salt. Use an electric mixer to beat until smooth and combined.
- Add powdered sugar 1 cup at a time, mixing well after each addition and scraping the bowl sides as needed.
- Mix in the vanilla extract until fully incorporated.
- Press out any air pockets with a spatula, then spread or pipe the frosting onto your favorite desserts.
Notes
- Use soft butter: Room-temperature butter blends best with Nutella.
- Mixers: If your beaters are thin, whip butter first to remove lumps; paddle attachments let you mix everything together.
- Yield: Approximately 2 1/2 cups of frosting — enough for ~18 cupcakes or a thin layer on a 9×13-inch cake. For more volume, increase powdered sugar and thin with milk or cream as needed.
- Storage: Refrigerate up to 5 days in an airtight container. Bring to room temperature and re-whip before using.
- Freezing: Freeze up to 3 months in an airtight container. Thaw in the fridge overnight, then re-whip at room temperature.
Nutrition
Calories: 210 kcal
Disclaimer: Nutritional values are estimates.
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