No-Grit Nutella Buttercream Recipe

No Grit Nutella Buttercream Cupcake Savvy

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This Nutella Buttercream is rich, creamy, and silky smooth, with no grittiness thanks to my water technique. The Nutella adds a deep, chocolaty flavor that pairs perfectly with the buttery base. It's versatile enough for cakes, cupcakes, macarons, and more.

Prep Time 20

Total Time 20

Servings Cups

Calories 1449kcal

Author Fay

EQUIPMENT

INGREDIENTS

250 g (2. cups) powdered sugar can be doubled to 500g
80 ml (½ cups) hot water use 100ml is using 500g powdered sugar
2 teaspoon (2 teaspoon) vanilla
500 g (2.2 cups) butter unsalted and softened
¾ cup (¾ cup) Nutella
2 teaspoon (2 teaspoon) hazelnut syrup optional

INSTRUCTIONS

Place the powdered sugar into a bowl and add the hot water and vanilla. Mix really well to dissolve the powdered sugar fully.
Strain the mixture through a fine mesh strainer into a jug to remove any undissolved lumps. Set aside to cool completely.
Place the softened butter into the bowl of a stand mixer with the paddle attachment. Mix on speed 3 for 5 minutes, scraping down the bowl once or twice. Do not increase the speed as it will result in too many air bubbles in your buttercream. A hand mixer can also be used.
With the mixer still running, very slowly pour in the dissolved powdered sugar mixture. Do this very slowly, or the buttercream could split.
Mix on low, level 2 or 3, for 10 minutes to achieve a really silky smooth buttercream.
Add the Nutella and optional hazelnut syrup and mix for a further one minute.
Your no-grit, silky smooth buttercream is now ready to be used to layer, cover, and decorate cakes, cupcakes, macarons, and more!

NOTES

Leftover buttercream can be stored in the refrigerator for one week or frozen for two months.
The same technique can be used with hot milk instead of hot water.
The recipe can be halved for smaller batches.
Ensure the butter is fully softened before mixing for the best texture.
Add powdered sugar slowly to avoid splitting.

NUTRITION