If you love Nutella as much as I love Nutella, you are going to flip for my Nutella buttercream frosting recipe! If you don’t know what Nutella is, I am so sad for you. It is a luscious chocolate and hazelnut spread that you can use on all sorts of things like toast, English muffins, bread, a spoon. Whatever floats your boat.
The other day I was fooling around in the kitchen with a boxed cake mix and had 6 lonely cupcakes left over. I wandered around my kitchen, looking for something that could take the place of icing since I hadn’t bought any and I usually use canned icing (gasp!). Marshmallows? nah. Whipped cream? yawn. Nutella? Hmmm, now we’re talking! Since I only had 6 cupcakes, I didn’t make a ton of buttercream frosting. But I kept the proportions easy to adjust for larger amounts. The amounts to frost 24 cupcakes will be in red, by the way.
Nutella Buttercream Frosting
2 TBS softened butter (8TBS)
1/4 C. Nutella (1 C.)
4 TBS powdered sugar (1.5 C)
1 TBS heavy cream (or milk) (4 TBS)
Beat the butter until fluffy. Add the Nutella and continue to beat. Add in the cream and powdered sugar. Continue beating until the mixture is smooth. If it is too thick, as a drop of cream at a time. If it is too thin, add more powdered sugar. Since the Nutella is sweet already, you can decide if you’d like to use less sugar, too. You really can’t mess it up. Don’t forget to lick the bowl.
This is a rich, creamy frosting and because it is so decadent, I found you don’t need much on each cupcake. But I will also say every one of us ate the bottom of the cupcake first and saved the frosting for last.
On another topic, you can see I had a little fun with my chalkboard backdrop! Come back to Live Creatively Inspired tomorrow when I show you how easy (and cheap!) my chalkboard was to create!
Thanks for visiting today!