I can still smell my grandmother’s kitchen when I think of this — warm, sweet, and a little bit indulgent. This Nutella buttercream tastes like a hug wrapped in a piping bag.
Why make this recipe
Because sometimes the simplest things are the most unforgettable. With just three pantry-friendly ingredients, you can make a silky, nutty buttercream that dresses up cupcakes, cakes, and afternoon tea with Southern-style comfort.
How to make Nutella Buttercream (3 Ingredients)
Ingredients:
500 g butter (unsalted and softened), 395 g sweetened condensed milk, ¾ cup Nutella (or hazelnut spread)
Directions:
- Begin by placing the unsalted softened butter in a mixing bowl. Use a hand mixer to mix it for 3-5 minutes until it becomes light and fluffy. The longer you mix, the lighter the butter will be.
- Scrape down the sides of the bowl using a silicone spatula. Then add the entire can of sweetened condensed milk to the butter.
- Mix for another 2-3 minutes or until the mixture is well incorporated.
- Add the Nutella and mix for an additional 1-2 minutes, ensuring it is fully incorporated and the texture is smooth.
- Use the silicone spatula to scrape down the sides and base of the bowl again. Spend a minute folding the mixture with the spatula to remove some of the air bubbles. Alternatively, you can do this step using a hand mixer at the lowest speed.
- The buttercream is now ready to be piped and is especially effective when used with a 1M piping tip for creating swirls on cupcakes or borders on cakes.
How to serve Nutella Buttercream (3 Ingredients)
Pipe generous swirls on warm-from-the-oven chocolate cupcakes, frost a layer cake between soft vanilla layers, or use as a decadent filling for cookies. A small dollop on a warm slice of pound cake or biscuits turns everyday moments into something special.
How to store Nutella Buttercream (3 Ingredients)
Keep covered in an airtight container in the refrigerator for up to 1 week. Before using, let it come to room temperature and give it a quick whip with a hand mixer to return it to pipeable fluffiness. For longer storage, freeze for up to 3 months and thaw overnight in the fridge.
Tips to make Nutella Buttercream (3 Ingredients)
- Use room-temperature butter so it whips up light and smooth.
- If the buttercream seems too soft, chill briefly (10–15 minutes) and re-whip.
- For a silkier finish, sift a tiny pinch of cocoa powder into the Nutella before folding in.
- Taste as you go — different hazelnut spreads vary in sweetness and nuttiness.
- If air bubbles bother you, use the spatula-folding step or the mixer at lowest speed to gently remove them.
Variations (if any)
- Chocolate-hazelnut swirl: fold in a tablespoon of melted dark chocolate for a richer flavor.
- Boozy twist: add a teaspoon of coffee liqueur or dark rum for grown-up charm.
- Lighter version: swap half the butter for mascarpone (soften and keep chilled) to make a slightly tangier frosting.
FAQs
Q: Can I make this buttercream with salted butter?
A: You can, but I recommend unsalted so you control the salt level. If you only have salted butter, omit any extra salt in recipes you’re frosting.
Q: Will the sweetened condensed milk make the frosting overly sweet?
A: It does add sweet richness, but paired with Nutella and butter it balances into a decadent profile that’s not cloying on a cupcake or cake — still, taste and adjust with small additions if needed.
Q: Can I use a stand mixer instead of a hand mixer?
A: Absolutely. A stand mixer with the paddle attachment works beautifully; just keep an eye on mixing times so you don’t over-whip.
Q: Is this buttercream pipeable for detailed decorating?
A: Yes — after whipping and a quick chill if needed, it pipes very well with a 1M tip for swirls and borders. For intricate flowers, you may want a stiffer consistency.
Q: How do I fix a separated or curdled-looking buttercream?
A: Try chilling the bowl briefly, then beat at low speed to bring it back together. If that doesn’t work, add a tablespoon of softened butter and mix until smooth.
Conclusion
If you’d like another simple take on Nutella frosting for inspiration, this Easy Nutella Frosting recipe at PinkWhen is a lovely companion. For a similar family-style buttercream that sings of cozy kitchens, see the Nutella Buttercream recipe at Charlotte’s Lively Kitchen.
Pull up a chair, grab a cupcake, and let a spoonful of this buttercream remind you of afternoons spent with loved ones — that’s what baking is for.
Nutella Buttercream
Ingredients
Method
- Place the unsalted softened butter in a mixing bowl.
- Use a hand mixer to beat the butter for 3-5 minutes until it becomes light and fluffy.
- Scrape down the sides of the bowl using a silicone spatula.
- Add the entire can of sweetened condensed milk to the butter and mix for another 2-3 minutes.
- Incorporate the Nutella and mix for an additional 1-2 minutes until smooth.
- Scrape down the sides and base of the bowl again, then fold the mixture with the spatula to remove air bubbles.
- Pipe generous swirls on chocolate cupcakes, frost a layer cake, or use as a filling for cookies.
- A dollop on a warm slice of pound cake or biscuits adds special touch to any moment.
- Keep covered in an airtight container in the refrigerator for up to 1 week.
- Let it come to room temperature before using and whip with a hand mixer if needed.
- For longer storage, freeze for up to 3 months.