Nutella Buttercream
This Nutella Buttercream recipe is the perfect topping for chocolate or Nutella flavoured cupcakes, traybakes, loaf cakes, brownies and other bakes. You could even use it to jazz up a plain Victoria sponge.
Servings 1 Portion
Calories 3835kcal
Ingredients
- 200 g Unsalted Butter At room temperature
- 200 g Icing Sugar
- 300 g Nutella At room temperature
Instructions
- Cut the butter into small chunks or cubes with a sharp knife and place in a mixing bowl.
- Beat until soft (you can do this by hand, or with an electric mixer).
- Add the icing sugar and continue to beat until the mixture is smooth.
- Carefully fold through the Nutella until evenly mixed.
- Pipe or spread onto your favourite bakes and enjoy.
Notes
- This makes enough Nutella Buttercream to ice around 12 cupcakes or to pipe swirls onto a medium-size cake. You can increase, or decrease accordingly, just keep the ratios the same.
- If your Nutella is very firm, warm it up for a few seconds in the microwave, or stir it to soften it up a little before adding.
- If your Nutella Buttercream is too stiff, add a tiny splash of milk and stir through. Add more as needed, but only a little at a time.
- If it’s too runny, beat in a tablespoon of icing sugar. Again, add more as needed, but only a little at a time.