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Swirled Nutella buttercream icing in a clear glass.

Nutella Frosting

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  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 cups
  • Category: Dessert
  • Method: Mixer
  • Cuisine: American


This creamy Nutella Frosting is super smooth and light as air. An easy-to-make buttercream you can pair with cake, cupcakes, cookies and more. 


  • 2 cups(454g) unsalted butter, cold
  • 1 heaping cup or about 1 jar (13oz/371g) Nutella hazelnut spread
  • 7 cups (911-1041g) powdered sugar
  • 3 tablespoons(45ml) heavy whipping cream or milk
  • 1 tablespoon(15ml) pure vanilla extract
  • Pinch of salt (optional)


  1. Cut the butter into 1 tablespoon size pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the Nutella until well mixed.
  2. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
  3. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. Add a pinch of salt if needed to cut the sweetness.



  • How much does this frosting make?
    • You can generously cover a 3-layer 8-inch cake with this frosting
    • For 24 cupcakes or a sheet cake, cut the recipe in half
  • How to prepare ahead of time and store:
    • Room temperature: This recipe can be made and stored at room temp for 24 hours in advance.
    • Fridge: Store in the fridge for up to 7 days before serving. 
    • Freezer: You can also freeze this frosting in an airtight container for up to a month.
  • Storing frosting cupcakes and cakes:
    • can be stored in an airtight container at room temperature as long as you don’t live in a hot and humid environment, then refrigerate and serve them at room temperature.