Happy Monday to you!
Do I have your attention?
If you haven’t tried Nutella spread yet, you are missing out. For those who don’t know, Nutella is a tasty combination of hazelnuts, skim milk and cocoa. Good on bread (especially with peanut butter), on crackers, on fruit, microwaved just a bit and poured over ice cream or on a spoon, finger or licked directing from the jar. Mmmmmmm!
And I recently found another use for it.
Throw it in with butter and sugar and it becomes Nutella Buttercream Frosting.
I realize this may have rocked your world a bit so I’ll give you a minute.
Eye-candy below….
It’s a creamy and Nutella-y and, if you decide to forgo the cupcakes or cake, it’s just as good eaten with a spoon.
Pipe onto your favorite chocolate cupcakes or spread over a chocolate cake and marvel at the wonderfulness that is Nutella.
Nutella Buttercream Frosting
recipe from My Baking Addiction
2 sticks unsalted butter, softened
1-13oz jar of Nutella
pinch of salt – The recipe called for fine grain sea salt but I used regular salt and it was fine.
1 Tbsp vanilla extract
2 pounds powder sugar
6-8 Tbsp heavy cream or milk
1. In a mixing bowl, cream butter and Nutella until well combined. Slowly add in powder sugar and continue creaming until well blended.
2. Add salt, vanilla and 3 Tbsp 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 makes a large amount; enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
*The frosting can be stored in the refrigerator for up to three days. To use, bring the frosting to room temperature and then beat with an electric mixer until smooth.
You’re welcome.
Take care.
– amy c
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If you feel inclined, Nutella actually has an interesting history which you can read here.
