Nutella Cream Cheese Frosting Food

CINNAMON ROLLS WITH NUTELLA FILLING AND CREAM CHEESE FROSTING

Steps:

• Melt the water and the butter together. set aside and add vanilla.
• With the stand mixer using the dough hook or in a bread machine add the water and butter mixture, add the pudding.
• next add the warm buttermilk, egg, sugar, salt, flour and yeast then mix the ingredients well with the stand mixer, or the dough setting on the bread machine.
• when the dough is ready, kneed the dough a little bit until pliable. Roll the dough onto a lightly floured surface.
• spread the soft butter around the entire dough. next spread the Nutella just as you did the with the butter.
• mix the brown sugar and the cinnamon together. if you are adding nuts mix those in as well.
• roll up the dough, beginning with the longest side. Slice as many rolls that you can. I usually yield approximately 14.
• place on a buttery pan, then i usually cover them them with a cloth or saran wrap and then set aside to rise twice the original size. Usually takes about an hour. Humidity will make a difference in this process.
• preheat the oven to 400 degrees.
• after the rolls have risen bake them for 15 to 20 minutes.
• in a bowl add cream cheese, butter, and 3 tbls. chai powder (I use Caffe D'Vita Enchanted Chai powder) together and mix well.
• add vanilla and gradually add the powder sugar.
• here add the sugar and milk as you obtain the consistency that you want.
• remove the rolls out of the oven and glaze the rolls with the frosting and finish with chocolate of you prefer.

BEST EVER NUTELLA® FROSTING

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

CHOCOLATE CUPCAKES WITH NUTELLA AND MIXED CREAM CHEESE FROSTING

Steps:

• *clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
• For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
• Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
• Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
• Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
• Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
• Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
• Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake. Sprinkle with chocolate jimmies if you like!

NUTELLA® BUTTERCREAM FROSTING

Steps:

• Combine butter and chocolate-hazelnut spread in a bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed on mixer to medium. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed.
• After every 1 cup of confectioners' sugar, raise the speed of the mixer up to high and beat for 10 to 20 seconds. Add cream, hazelnut extract, vanilla extract, and salt. Beat until smooth.