Nutella Buttercream Frosting Recipes

Steps:

• Combine butter and chocolate-hazelnut spread in a bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed on mixer to medium. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed.
• After every 1 cup of confectioners' sugar, raise the speed of the mixer up to high and beat for 10 to 20 seconds. Add cream, hazelnut extract, vanilla extract, and salt. Beat until smooth.

Steps:

• In a stand mixer afixed with the paddle attachment, beat together the butter and powdered sugar on low until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
• Add the vanilla extract and salt and whip for an additional 30 seconds.
• Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.

Steps:

• mix all ingredients with a mixer.
• spread on your favorite cakes and cupcakes to your heart's desire!

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

Steps:

• 1. Beat butter and nutella on medium high speed until creamy about 2 mins.
• 2. Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
• 3. After every 1 cup of confectioner's sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
• 4. Add vanilla, heavy cream, and hazelnut extract if you are using it.
• 5. Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
• 6. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.