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NUTELLA BUTTER CREAM FROSTING Recipe

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This recipe for NUTELLA BUTTER CREAM FROSTING, by , is from GRANDMA JUDY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judith Thompson

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter, softened to room temperature
1 1/2 cups confectionersí sugar
1cup Nutella
1 Tablespoon of milk or cream PLUS MORE IF TOO STIFF
Chocolate sprinkles or mini-chocolate chips for top of cake if desired.

Directions:
Directions:
In a large bowl using mixer, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectionersí sugar, Nutella, heavy cream. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectionersí sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so itís creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Number Of Servings:
Number Of Servings:
24 cupcakes or 1cake
Preparation Time:
Preparation Time:
12 minutes
Personal Notes:
Personal Notes:
Everybody loves Nutella, especially Grace, Elsa and Addy. I spread this on chocolate cake. The girls know Mimi will make this by special request anytime. A favorite for birthdays.

 

 

 

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