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Nutella Frosting

Milk Chocolate Nutella Frosting

This amount of frosting will be enough to frost 16 cupcakes, a sheet cake, and a 6-inch or an 8-inch layer cake.


  • 1 1/3 cups (300g) unsalted butter, softened to room temperature
  • pinch of salt
  • 2 cups (240g) powdered sugar, or more as needed
  • 2 teaspoons pure vanilla extract
  • 200 g (7 oz.) milk chocolate (from high quality chocolate bars), melted and cooled
  • 1/2 cup (160g) Nutella
  • 2 tablespoons (30 ml) heavy cream


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt at medium speed until pale and fluffy, about 1 minute. Add powdered sugar and beat until smooth, 1-2 minutes. Beat in vanilla and melted chocolate until combined. Add Nutella and heavy cream, and beat until combined and frosting is smooth and fluffy. Add more powdered sugar if needed, until frosting is spreadable.

  2. Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.