No-cook Swiss meringue buttercream Nutella is perfect for cakes and cupcakes. This recipe uses pasteurized egg whites, ensuring safety without compromising taste. It is smooth, creamy, and easy to make, requiring no cooking. Ready in under 30 minutes, this buttercream is ideal for various desserts.
Add the pasteurized egg whites and powdered sugar to the bowl of a stand mixer fitted with a whisk attachment.
Start on low speed for the first two minutes, then increase to medium speed and whip for 10 minutes.
After 5 minutes, the mixture will appear thick and glossy. Scrape down the bowl and continue mixing.
After 10 minutes, add the softened butter one chunk at a time, mixing briefly between each addition.
Once all the butter is added, stop the mixer and scrape down the sides of the bowl.
Continue mixing on medium speed for another 10 minutes. You'll notice the volume of the buttercream increasing and the color becoming lighter.
Stop the mixer, add the Nutella and hazelnut essence, and mix for an additional 2 minutes.
Scrape down the bowl a couple of times to ensure everything is well incorporated.
The buttercream will be smooth and silky, perfect for filling, covering, and layering cakes. It can also be used to decorate cupcakes and fill macarons or whoopie pies.
NOTES
Use pasteurized egg whites to avoid the risk of food poisoning.
A stand mixer is recommended for this recipe to prevent overheating.
Store buttercream in an airtight container. Use within the pasteurized egg whites' expiration date.
If the buttercream looks curdled, keep mixing; it will come together.
Butter should be soft but not melted for best results.