Wednesday, August 24, 2011

Nutella Buttercream Frosting

Nutella Buttercream...

Seriously?  Is a combination that wonderfully scrumptious sounding even legal?  

Yes, my is!  My little sisters recently turned 21 years old...I can't believe it.  Where does the time go?  I guess they're not so "little" anymore.  Anyways, before their big day they dropped a few "hints" by emailing me this recipe for Nutella Buttercream Frosting.  Pretty clever, huh?

They dreamed up a combination of a dark chocolate cake laced with coffee, smothered in this frosting.  I couldn't resist...It sounded just too amazing.  So, I decided to use one of my very favorite chocolate recipes as the base.  You can find the RECIPE HERE.  This particular cake recipe is incredible because an entire cup of hot, freshly brewed coffee is added right to the cake batter.  It always comes out perfectly moist and delish...without fail!

One taste of this frosting, and I was smitten.  After all, they had me at the word Nutella!  This frosting was a wonderfully smooth consistency that seemed to glide right under my spatula and over the cake.  The finished cake looked pretty and tasted EVEN better!

Make this frosting soon...and don't be ashamed to eat more than one piece (and I won't even tell if you can't help but lick your plate!).  :-)

Bon Appetit!!! 

Nutella Buttercream Frosting
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk

1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

-This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.


Ashley's Cooking Adventures said...

This just fueled my ever-growing obsession with Nutella. Yummm! I want this for my birthday! :)

The Gourmet On A Diet said...

YUMMY!!!!!!!!!!!!!!!!! I have a birthday coming up, and three cakes are in the running now -- including yours!

Ms. Morgan said...

Thank you for this. We also have a birthday coming up soon and will definitely be making this frosting.

I just made a Nutella Mousse this week for a staff bbq. Perfect timing. :)

ChrisKatieKelly said...

This looks GOOD. Question- can I use regular vanilla? Just wondering if there would be the same outcome.

Celeste said...

Hi ChrisKatieKelly! Thanks so much for your comment. Flavor-wise, regular vanilla would be just fine. I think the main reason for using the clear extract is to keep the frosting from being too dark in color.

Celeste said...

Thank you all for your comments! :)

Victorious!! said...

Sorry, I somehow missed that you mentioned in the text that you use the whole cup of coffee! Thanks:)

Elise said...

This sounds amazing - I've been looking for an interesting buttercream to make for a birthday cake and I think I just found it!