Nutella Icing Food

NUTELLA FROSTING

Steps:

• Mix sugar, butter, and nutella in a medium bowl.
• Add milk if needed.
• Spread on cooled cake/cupcakes.
• Enjoy! :).

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.

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.

NUTELLA BUTTERCREAM FROSTING

Steps:

• mix all ingredients with a mixer.
• spread on your favorite cakes and cupcakes to your heart's desire!

NUTELLA FROSTING

Steps:

• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Stop the mixer and add confectioners' sugar, Nutella, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add 1/8 teaspoon salt.)
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

DECADENT NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F and grease three 8 inch round baking pans and line the bottom with parchment paper.
• In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
• Add boiling water and mix until it's smooth.
• Divide batter into 3 prepared pans and bake 25-30 minutes or until toothpick inserted in center comes out almost clean.
• Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
• To make the frosting melt 11 oz chocolate and let it cool to a room temperature.
• Beat the butter and sugar until it's light and fluffy, then add chocolate, nutella, vanilla and salt and mix well.
• Add sour cream and mix it well to combine evenly.
• To assemble the cake place a dollop of frosting on the plate, then place the first layer and spread about 1 1/2 of frosting over the cake,. Repeat the process with the other two layer and cover the cake with frosting. Garnish with chocolate sprinkles. Store in the fridge.

NUTELLA CHOCOLATE CAKE

Steps:

• 1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
• 2. Add all dry ingredients to a large bowl and whisk together.
• 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
• 4. Add vanilla to boiling water and add to mixture. Mix well.
• 5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
• 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
• 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
• 8. Add Nutella and mix until smooth.
• 9. Slowly add half of the powdered sugar and mix until smooth.
• 10. Add 2-3 tbsp of milk or water and mix until smooth.
• 11. Slowly add the remaining powdered sugar and mix until smooth.
• 12. Add more water or milk until the frosting is the right consistency.
• 13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
• 14. Place first layer of cake on a plate or cardboard cake circle. Add about 3/4 cup of frosting and spread into an even layer.
• 15. Add second layer of cake and add another 3/4 cup of frosting and spread into an even layer.
• 16. Add third layer of cake on top and add another 3/4 cup of frosting and spread into an even layer.
• 17. Top frosting with the fourth layer of cake, then frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
• 18. To make the chocolate ganache, place the chocolate chips in a medium sized bowl.
• 19. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth (see my tips on making chocolate ganache).
• 20. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips for making a chocolate drip cake.
• 21. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher candy. I used Ateco tip 849.
• 22. Cake is best when well covered for 3-4 days.

NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 F and adjust the oven rack to center.
• Grease and line a parchment paper in a 8 inch baking dish. Set a side.
• Add nutella and eggs in a large bowl and beat them with a hand blender or a whisk. Beat the mixture for three minutes, until it slightly increases in volume.
• Add all purpose flour to the nutella mixture. Gently fold in the flour until well incorporated. Scrape the sides and mix thoroughly to avoid any flour sticking in the bottom of the bowl.
• Transfer the prepared batter to the greased pan. Bake the cake for 25 to 35 minutes, until a tooth pick inserted in the center of the cake comes out clean.
• Cool the cake in the pan for 10 minutes and then cool completely on a wire rack. Its important to cool the cake completely before frosting.
• Frost the cake with nutella and enjoy a slice with a cup of cold milk.

CUPCAKES WITH NUTELLA FILLING

Steps:

• Pre heat oven at 160'c
• Mix all ingreadients together in a bowl until creamy consistency using an electrical whisk
• Scoop into casings and bake for 20mins until golden brown
• Cut out a circle from the top of the cupcake, scoop out the cake
• being careful not to break the circle, trim off excess cake on circle so that you are left with a 'cake lid'
• Fill the hole with nutella icing and then put the circle lid back on top
• Then cover the cupcake with either nutella icing or any other icing you fancy!
• I went for nutella icing in top with crushed nuts!

NUTELLA ICING

Steps:

• Empty nutella, whipping cream and vanilla extract into the bowl of your mixer, and beat (slowly in the beginning to avoid splatters) on medium-high, scraping sides and bottom of bowl with rubber spatula occasionally, until you have billowy clouds of chocolate-hazelnut cream.