Nutella always seems to make everything taste better, especially desserts.
I developed a Nutella frosting today at my bakery and just had to share cuz it’s that good.
I wanted my frosting to be thin enough to spread yet thick enough to hold its shape when piped on a cake.
When you read through the recipe, you’ll notice that I added a little bit of salt in the end to cut the sweetness. It’s not a crucial step, but I like the dimension it adds.
Have fun with this frosting. You can put it on almost anything and it will taste delicious. For those of you who have my book Beach House Baking, try this frosting on my Guinness Cupcakes for a special treat
How did I use it, you ask?
Well, I was asked to donate a cake this weekend to a local women’s club fundraising event. I ended up making a milk chocolate sponge cake and layering it with my Nutella frosting and gorgeous fresh raspberries. Hopefully, my cake will raise a lot of money for a great organization!
- In a KitchenAid bowl with the paddle attachment, cream the butter until smooth. Add one cup of powdered sugar at a time, mixing well after each addition.
- Add the Nutella and mix on medium speed for about one minute. Scrape down the sides of the bowl well. Add the vanilla and salt. Mix for one minute on medium speed to incorporate air.
- Store any leftovers in an airtight container at room temperature.