Nutella Buttercream (3 Ingredients)

Nutella Condensed Milk Buttercream Cupcake Savvy

This Nutella buttercream uses only three simple ingredients to make a smooth, pipeable frosting with rich chocolate hazelnut flavor. It mixes in minutes and works well on cakes, cupcakes, brownies, and simple desserts.

Prep Time 15

Total Time 15

Servings Cups

Calories 6066kcal

Author Fay

EQUIPMENT

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.

NUTRITION