Simple Chocolate Nutella Frosting Food

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 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.

SIMPLE CHOCOLATE NUTELLA FROSTING

Steps:

• Place the chocolate in a large microwave safe bowl and heat in 15 second increments until it is half melted. Add the Nutella and microwave for another 10-15 seconds. Stir together until no lumps remain (add one more microwave session if needed). Alternatively use a double boiler to melt the chocolate as outlined in the post above.
• Warm half of the cream in a small saucepan over low medium heat until it is slightly hotter than the melted chocolate. Do not allow to boil.
• Pour the warmed cream into the chocolate mixture, stirring continuously until it becomes a smooth, silky mixture.
• Stir in the remaining cold heavy cream and extract (if using).
• Cover with plastic wrap and refrigerate for 3 hours or overnight.
• Fit a whisk attachment onto a stand mixture and transfer the frosting to the mixer bowl.
• Beat on medium speed until stiff peaks form (around 6-8 minutes). Watch the mixture closely so as not to over whip it.

NUTELLA FROSTING

Steps:

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

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!

CHOCOLATE NUTELLA FUDGE

Steps:

• Butter an 8" square pan.
• Optional step: spread walnuts out on a sheet of foil and pop into 350* oven for 5-8 minutes, until nuts are golden and fragrant. Coarsely chop nuts and set aside.
• In a 1 quart glass bowl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt in a bowl.
• Microwave (HIGH) mixture for 3 minutes, taking it out halfway through and stirring well and returning it for the remaining time. I needed the whole 3 minutes.
• Carefully remove hot bowl and stir in vanilla and nuts(if desired).
• Pour mixture into prepared pan. Chill for 2 hours. It sets up almost immediately.
• After it's been chilled, score and cut fudge into bite size pieces. Enjoy!

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 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.

EASY NUTELLA BUTTERCREAM FROSTING

Steps:

• Beat butter and nutella on medium high speed until creamy about 2 mins.
• Reduce speed on mixer to medium. Add the confectioner's sugar, 1/2 cup at a time, beat well after each addition and scrape down sides of the bowl as needed.
• After every 1 cup of powdered sugar raise the speed of the mixer up to high and beat for 10 to 20 seconds.
• Add vanilla, heavy cream, and hazelnut extract.
• Beat until smooth. If not using the frosting right away you can place it in an airtight container in the fridge. It should last for about 7 days in the fridge.
• Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.