A delicious Nutella Buttercream that you can use to ice cakes, cupcakes and use as filling for macarons.
This past weekend has been my cousin Lynne’s birthday. Of course, she is the one who inspired me to go into baking. It’s her birthday and tonight we’ll be hosting. She requested a chocolate cake with Nutella Buttercream. Easy peasy. The buttercream I use is easy to spread over layered cakes and also holds its shape
Step 1: Soften, then beat your butter!
The softer your butter, the easier it is to work with. There are settings that allow you to soften your butter on a microwave, but I don’t find its quite the same as allowing your butter to sit at room temperature. The best softened butter is usually a few hours at room temperature. If I know I will be making buttercream in the morning, I’ll take the butter out the night before. Or if I will be baking later that afternoon or evening, I will take the butter out the morning of.
Place your 1.5 cups of unsalted butter in a bowl, and beat until softened.
Step 2: Measure & mix in Nutella
I like to measure my 1 cup of Nutella by using a small spatula to scoop out from the jar. You can beat or mix the Nutella in by hand.
Step 3: Adding icing sugar
You can actually add between 4-6 cups of icing sugar, however, as I covered in a previous post, the more icing sugar you add, the stiffer your icing will become. I find 4 cups of icing sugar is more than enough without making the icing too sweet. Add the icing sugar 1 cup at a time, using either your beater or spatula to mix in. You can also purchase a beater cover to prevent your icing sugar from flying everywhere when you beat.
Step 4: Add milk
Next you should add your 3 tablespoons of milk. I opted with 2%. You can also choose to use whipping cream (35% milk fat, m.f.) if you wish to make your buttercream extra thick. The milk we are using is to thin out our icing just so that its soft enough to spread.
And voila! You are done. That was easy wasn’t it?
Here is a printable version of the recipe: