Nutella Buttercream

spread-it-like-Nutella

(my life advice on anything and everything from love to buttercream)

Total time to make : 10 minutes
 Time to prep : 5 minutes

Servings : enough to pipe 12 - 16 cupcakes

For my favourite chocolate cupcake base recipe, click here

Ingredients

180g unsalted butter, at room temperate

180g icing sugar

340g Nutella

Method

  1. Using a standing mixer or electric hand whisker, whip the room temperature butter in a large clean bowl on a low speed for a minute until it's pale and fluffy

  2. Keeping the speed on low, add in the icing sugar a few tbsp's at a time - to avoid being covered in a huge cloud of icing smoke. Continue doing this until all the icing sugar has been added, then mix on a high speed for another minute

  3. Add in the Nutella and mix again on a high speed until everything is mixed well, scraping down the sides as you go so it all comes together. I don't generally find this buttercream too thick to work with the addition of Nutella, but if you'd like it smoother and less thick, add in any milk 1/2 tsp at a time until you achieve the consistency that's perfect for you. For piping, I look for a toothpaste-like consistency

  4. You can use the back of a spoon or spatula to smooth the buttercream onto the cupcakes or, follow the steps and tips here to create the perfect consistency for piping a rose

Nutritional Information

(for 1 full rose pipe or about 3 tbsp mix)

318 calories

2g protein, 30g carbs, 20g fat

Good to know:

  • The key to good buttercream is consistency, and my best tip is to make sure the butter is at room temperature, completely soft and spreadable before using it in the recipe. Removing the butter from the fridge and cutting the butter into cubes can help speed up the process

  • You may find that you have icing left over depending on the piping decoration, but leftovers can easily be stored and re-used to reduce waste

  • Once mixed to your desired consistency, icing can be stored in an airtight container (see picture, below) for up to 1 week in the fridge or 2 months in a freezer, defrost fully before using

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