This Nutella Buttercream Frosting uses only three ingredients and takes minutes to mix. You get a smooth, pipeable texture with a strong Nutella flavor that works well on cakes, cupcakes, and batch bakes. I make it when I want a quick frosting with a clean finish and a rich chocolate hazelnut taste.
SUMMARISE AND SAVE THIS RECIPE
This Nutella buttercream tastes creamy and chocolaty with a smooth finish. You only need butter, sweetened condensed milk, and Nutella. It mixes fast and holds its shape well for piping cupcakes or frosting simple cakes.
Why You Will Love This Nutella Buttercream
This Nutella condensed milk buttercream comes together fast and tastes rich with a smooth finish. With butter, sweetened condensed milk, and Nutella, you get a creamy frosting that works well on cakes, cupcakes, and cookies. It pipes cleanly and stays soft on the spoon, so you can use it for simple decorations or quick dessert projects.
I've shared a full post on why I use condensed milk buttercream as my base so often. It gives a smooth texture that blends well with different flavors and keeps the frosting easy to work with.
Ingredients In My Nutella Buttercream
My Nutella condensed milk buttercream uses three simple ingredients that blend into a smooth and pipeable frosting. This version gives you a creamy texture with a strong Nutella flavor that works well on cakes and cupcakes.
- Unsalted Butter: This forms the base of the frosting. I use unsalted so I can control the salt. When whipped, it turns light and creamy and gives the buttercream its texture.
- Sweetened Condensed Milk: This adds sweetness and a smooth finish. I like how thick it is because it removes the need for powdered sugar and keeps the buttercream soft and creamy.
- Nutella or Chocolate Hazelnut Spread: This brings the chocolate hazelnut flavor. You can use Nutella or any good chocolate hazelnut spread for that classic taste.
How to Make Nutella Condensed Milk Buttercream
Whip The Butter: I start by whipping unsalted butter until it looks light and creamy. This step gives the Nutella condensed milk buttercream a smooth texture, so take a few minutes to whip it well.
Add Sweetened Condensed Milk: Once the butter looks fluffy, I pour in the sweetened condensed milk. Then I beat it through until the mixture looks smooth and fully combined.
Mix in the Nutella: I add the Nutella or any good chocolate hazelnut spread. Then I mix it through until the frosting looks even and silky. This step brings the strong chocolate hazelnut flavor that makes this buttercream so good.
Remove Air Bubbles: When the buttercream is fully mixed, I fold it gently with a spatula. This helps remove air bubbles and gives the frosting a smoother finish for clean piping.
Ready To Use: Now the Nutella buttercream is ready. It tastes rich and spreads smoothly, making it great for piping cupcakes or covering simple cakes.
Ways to Use Nutella Buttercream
Here are some fun and easy ways to use Nutella buttercream:
- Cupcake swirls. Pipe tall swirls with a 1M tip for a smooth bakery look.
- Cake filling. Spread a thick layer between cake layers for a strong chocolate hazelnut center.
- Cake frosting. Cover the outside with a smooth finish or add simple piped borders.
- Macaron filling. Use it inside chocolate or hazelnut macarons for a creamy bite.
- Cookie sandwiches. Spread it between soft cookies for an easy treat.
- Toast or waffles. Add some to warm toast, pancakes, or waffles.
- Brownie topping. Dollop or swirl it onto cooled brownies.
- Layered dessert jars. Pipe it into jars with cake pieces, fruit, or brownies.
- Churro dip. Serve it with churros or fresh fruit.
- Sheet cake decorating. Pipe stars, borders, or simple lettering for celebrations..
It works well for decorating, filling, or enjoying straight from the spoon. You can also try my Cream Cheese Chocolate Frosting if you want a smooth chocolate option for cakes and cupcakes. This buttercream is also great on my Chocolate Cupcakes.
My Top Tip for Perfect Nutella Buttercream
The biggest change you can make to your Nutella buttercream is how well you whip the butter. I always give this step time because it sets the texture for the whole frosting.
The butter needs to be soft, then whipped until it turns pale and light. This gives the buttercream a smooth base that blends well with the sweetened condensed milk and Nutella.
If the butter is under-whipped, the frosting can feel dense or mix unevenly. Take a few extra minutes here because it creates a smoother, pipeable finish.
Be Careful With Substitutions!
Real Butter vs. Margarine: I always use real butter for this Nutella buttercream. The higher fat content keeps the frosting stable, especially when piping. Margarine has more water and less fat, so it cannot hold its shape the same way and the flavor is not as rich. For the best texture and taste, stick with unsalted butter.
Sweetened vs. Unsweetened Condensed Milk: This recipe works only with sweetened condensed milk. It gives the frosting the sweetness, thickness, and structure it needs. Unsweetened condensed milk is too thin and changes the consistency. You will end up with a softer frosting that will not whip to a smooth or strong finish.
How to Store Nutella Buttercream
- Room temperature: Keep the buttercream covered for up to two hours if your kitchen is cool. It stays soft and easy to spread.
- Fridge: Store it in an airtight container for up to one week. Let it soften on the bench, then mix it again before using.
- Freezer: Freeze it in a sealed container for up to two months. Thaw it in the fridge, then bring it to room temperature and mix until smooth.
- Re-whipping: If the buttercream looks firm after chilling, mix it again for a soft and creamy finish.
Variations You Can Try
- Extra Nutella: Add a spoon of Nutella to boost the chocolate hazelnut flavor.
- Chocolate Version: Mix in a small amount of cocoa powder for a deeper chocolate taste.
- Salted Nutella: Add a pinch of salt to balance the sweetness and lift the Nutella flavor.
- Coffee Twist: Stir in a little cooled espresso to make a simple mocha style buttercream.
- Vanilla Hint: Add a small amount of vanilla for a soft background flavor.
- Lighter Texture: Whip the buttercream a little longer for a lighter and fluffier finish.
More Condensed Milk Buttercream Recipes
If you enjoy this Nutella condensed milk buttercream, you might like these other variations already on the blog. Each one has a smooth texture and its own flavor twist.
- Cookies and Cream Buttercream - Made with crushed Oreos for a smooth chocolate cookie finish. It works well with chocolate cakes and cupcakes.
- Peach Condensed Milk Buttercream - Light and fruity with real peach flavor. It's smooth, pipeable, and great for spring and summer bakes.
- Strawberry Marshmallow Buttercream - A sweet blend of strawberry syrup and melted marshmallows. The texture feels soft and nostalgic.
- Biscoff Buttercream - Made with Biscoff spread for a warm caramel taste that pairs with vanilla or banana cakes.
- Lemon Curd Buttercream - Tangy and sweet with a smooth consistency. It uses lemon curd and condensed milk for a bright citrus note.
There are many more on my YouTube channel and I'm adding each one here on the blog as a full recipe.
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Common Questions
Yes, you can. Store it in the fridge for up to one week or freeze it for two months. Bring it to room temperature and mix it again before using.
Yes, you can halve it easily. Use half of each ingredient and mix as normal.
Chill it in the fridge for about twenty minutes. Then mix it again until it feels firm and smooth.
Yes. It pipes well and keeps its shape. For detailed piping, make sure it is mixed to a smooth and firm texture.
I do not recommend it. Margarine has more water and less fat, which makes the buttercream soft and less stable.
Keep it in the fridge for up to one week or freeze it for two months in an airtight container.
Nutella Buttercream (3 Ingredients)
INGREDIENTS
- 500 g (2 ⅕ cups) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- ¾ cup (¾ cup) Nutella or hazelnut spread
INSTRUCTIONS
- 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.
NOTES
- In warm climates, use cold sweetened condensed milk to keep the buttercream firm.
- If the buttercream feels too soft for piping, chill it for twenty minutes, then mix it again.
- Cakes and cupcakes decorated with this buttercream should not sit out for long because it contains dairy.
- You can halve the recipe if you need a smaller amount.
- Store the buttercream in the fridge for up to one week or freeze it for two months. Bring it to room temperature and mix again before using.
Jenni says
Hi I am in the UK, how many grams is 3/4 cup of Nutella please?
Fay says
Hi Jenni! It’s approximately 240 grams.