This rich Nutella frosting is a thick, creamy American-style buttercream with the perfect chocolate-hazelnut balance—never overly sweet. It pipes smoothly and finishes with a silky gloss. 
This Nutella buttercream will lift any cake, cupcake or brownie. The texture is incredibly creamy with an unmistakable Nutella flavor and a glossy finish. I love that it’s not too sweet—unlike many frostings—and it’s simple to make. Pipe it high on cupcakes with your favorite tip, spread it thickly with a knife, or scoop a spoonful for yourself.
It pairs especially well with chocolate cupcakes, chewy brownies, pumpkin sheet cake, and banana cake.
Ingredients for Nutella Frosting
Six ingredients are all you need:
- 1 cup unsalted butter (226 g), slightly softened and cubed — not greasy or melted
- 3/4 cup Nutella (about 225 g) — use a smooth, commercially prepared spread
- 3 cups powdered sugar (icing sugar); add more if you prefer a sweeter frosting
- 1/4 teaspoon salt — to balance the sweetness
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream (30–60 ml). Heavy cream, whipping cream or table cream work well; avoid double cream if you’re in the UK because it’s too thick
Making Nutella Frosting
This is a straightforward American-style buttercream—no cooking or egg-white meringue required.
- Beat the butter in a large bowl until soft and smooth, with no lumps remaining.
- Add the salt, vanilla and 2 cups of the powdered sugar. Start on low speed, then increase to medium until combined.
- Beat in the Nutella until the mixture is uniform and creamy, stopping to scrape the bowl as needed.
- Add the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk or cream until you reach the desired sweetness and consistency. Taste as you go. The recipe works well with 3 cups powdered sugar and 2 tablespoons milk; increase to 3.5–4 cups sugar if you want a sweeter, stiffer frosting.
Yield
Frosting amounts depend on how generously you apply it, but this batch will roughly cover:
- 12–18 cupcakes if piped high
- 24 cupcakes if spread with a knife
- a 9×13 inch (23×33 cm) sheet cake, top only
- a 2-layer 8-inch round cake
- For a 3-layer 8-inch or a 2-layer 9-inch round cake, multiply the recipe by 1.5
- For an 8×8 or 9×9 inch square pan of brownies or cake, halve the recipe
Thick, creamy and perfectly balanced, this Nutella buttercream is fantastic on many cakes and cupcakes. It complements golden yellow cupcakes, double-chocolate cupcakes, chocolate sheet cake, banana cake and pumpkin chocolate chip cake, among others.
Nutella Frosting
Ingredients
- 1 cup unsalted butter (226 grams), slightly softened
- 3–3 1/2 cups powdered sugar (330–385 grams), AKA icing sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup Nutella (225 grams)
- 2–4 tablespoons cream or milk (30–60 ml)
Instructions
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In a large bowl, beat the butter until soft and smooth with no lumps.
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Add 2 cups powdered sugar, vanilla and salt. Beat on low, then medium, until combined.
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Mix in the Nutella and beat until creamy, scraping the bowl as needed.
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Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of milk or cream, until you reach the desired sweetness and texture.
Notes
- Nutella: Use a smooth, commercially prepared chocolate-hazelnut spread. Avoid versions where oil separates or there are large nut pieces.
- Storage: Use immediately or store frosted items at room temperature for up to 3 days or in the fridge. Frosting keeps in an airtight container in the fridge up to 1 week, or frozen up to 2 months—thaw in the fridge. After chilling, bring to room temperature for 10–20 minutes and re-whip, adding 1 tablespoon of milk/cream if needed to soften.
- Nutrition: Nutrition information is an estimate based on dividing the frosting among 18 cupcakes (does not include the cupcakes themselves).
Nutrition
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