Perfectly sweet frosting with a hint—or a lot, if you want—of chocolate hazelnut spread to switch up your chocolate cake routine.

The story

I actually think this story is rather hilarious. I’m a big Nutella (or chocolate hazelnut spread) fan. I can’t tell you how many jars I’ve eaten exclusively with a spoon (I mean, how else do you eat it?). But I always assumed my husband didn’t like it, because he doesn’t usually care for nuts and particularly dislikes peanut butter.

Then we went to Europe. Nutella is everywhere. They even had little singe serve cups at breakfast. Man, I miss Europe.

Then I saw my husband taking Nutella along with tiny jars of jam from the buffet to bring home with us. #souvenirs To quote Sleepless in Seattle, we’re MFEO (made for each other).

Soon after we returned home, we bought a Costco pack of Kirkland Signature Chocolate Hazelnut Spread. Ya know, the good stuff. We’ve used it here and there, in cookies, cakes, frostings, spoons. Eventually we took a break from the flavor. I mean, you get on a flavor kick and then you get tired of it. It happens.

Here’s where things got a little hilarious. I rediscovered the Nutella a few months ago. One large, unopened jar. I opened it and had exactly one spoonful. I kept trying to use it in my baking but plans would get changed. I mean, it’s not exactly compatible with gingerbread and peppermint at Christmas. So it sat in our cupboard and in my brain until one day I saw it on our counter, lid off. I thought, Yes! We’re finally using up that last jar! Nope. It was a brand new jar…one of a two-pack from Costco…that was now also opened.

That’s the long story of why we have three Costco sized jars of Nutella in our cupboard, two of which are opened, none of which can be returned.

It’s good to know that in these days of isolation, quarantine, and (for the Bay Area) shelter in place, we are well-stocked with Nutella. We shall survive.

This is before my last addition of heavy cream. It only needed a splash, plus a good beating.

Key ingredients

Butter. Try to use European style butter, as it’s far superior in buttercream.

Powdered sugar. Also known as icing sugar or confectioner’s sugar.

Vanilla extract. Use pure, not imitation.

Salt. I prefer sea salt for frostings, but table salt will do, too.

Chocolate hazelnut spread. I used Kirkland brand, but you can use Nutella or any type of chocolate hazelnut spread.

Heavy cream. This is optional, depending on your climate. If the cake/cupcakes will be outside, avoid using heavy cream so it’s more sturdy.

How to make chocolate hazelnut buttercream

1. Cream butter and powdered sugar. Be sure it’s completely smooth before adding more sugar.

2. Add vanilla and salt. Mix thoroughly after adding.

3. Add chocolate hazelnut spread. Again, beat until completely smooth.

4. Adjust to desired taste and texture. If needed, add more powdered sugar or chocolate hazelnut spread. Or, if it’s too thick, add some heavy cream in small splashes.

Enjoy!

Tips for this recipe

Mix well

I personally think the fats in this recipe (butter and Nutella/chocolate hazelnut spread) mix best if they’re not mixed directly together. I’ve done it both ways—blending the fats at the beginning and after most of the sugar is incorporated—and I find it’s smoother the second way. In fact, I was on auto-pilot when I made it for these pictures and added the Nutella too early and it turned out a tiny bit grainy. Still delicious and the same texture, just not as smooth and pretty.

Use with chocolate cake!

My chocolate cake is perfect to pair with this frosting. I also think it’s pretty killer with a thin layer of raspberry jam or my raspberry filling. Or, use in place of peanut butter frosting in my O.M.G. cake for a dark chocolate cookie cake. Or, pair it with my vanilla cake if you feel like just a hint of chocolate.

Don’t add too much cream

Adding heavy cream smooths a frosting, but too much can make it loose or even make it break, especially in this frosting. Add it in splashes no larger than one tablespoon, mixing well between additions.

Chocolate Hazelnut Buttercream Frosting

total time: 10-15 minutes, plus decorating time

Servings: about 2 cups (enough time frost a 3-4 layer 8” cake or 24 cupcakes)

Ingredients:

3 sticks (1 ½ cups or 12 ounces) fresh European style butter, like Kerrygold

4-6 cups powdered sugar

4-6 ounces chocolate hazelnut spread (i.e. Nutella)

2-3 tablespoons heavy whipping cream

½ tablespoon vanilla extract, optional

pinch sea salt, optional

Instructions:

Let butter sit at room temperature for about an hour. You want it soft but not melty or shiny. If you press it, your finger should easily make an indent but there should still be some resistance.

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and using a hand mixer), beat butter on high until light and fluffy, about 1-2 minutes, scraping bowl halfway.

Add sugar, about 1 cup at a time, mixing on low at first (to avoid a cloud of sugar) then slowly increasing to high for about 30 seconds. Do this each time, scraping bowl after every-other addition.

After adding about 3 cups of sugar, add the chocolate hazelnut spread, mixing on high until well-blended. Add vanilla and salt, if using, and mix. Scrape bowl again. If needed, add a splash of heavy cream to help smooth frosting.

Continue adding powdered sugar in small amounts until desired taste and consistency. Add heavy whipping cream 1 tablespoon at a time (or in splashes if you’re lazy like me) to help smooth the frosting. Don’t add too much or frosting could break or be loose.

Once you’re happy with the taste and texture, scrape the bowl one more time and turn it up to medium-high (or high, depending on your mixer). Mix for a few minutes, about 3-5, until it becomes lighter in color and fluffy. Turn down to low and mix for one minute, or mix by hand, to get rid of air bubbles.

Frost and enjoy!

You may want to chill your frosted cake for 20 minutes to help set the frosting. Frosting will last in an airtight container 2-3 weeks in the fridge or 1-2 months in the freezer. Frosted cakes will last 2-3 days at room temperature or 3-5 days in the fridge.