Nutella Cream Cheese Frosting

Nutella cream cheese frosting that’s light, smooth, and perfectly pipeable without any butter.

I make this version when I want something softer than buttercream but more stable than whipped cream.

It’s simple, balanced, and ideal for cupcakes, layer cakes, or chocolate desserts.

Why You’ll Love This Recipe

• Light but stable - Creamy texture that holds its shape beautifully.
• Not overly sweet - The cream cheese balances the Nutella perfectly.
• No butter needed - Quick to make and easier to whip than traditional frosting.

Ingredients you need

• Cream cheese: Full-fat, softened slightly but still cool for a smooth and stable texture.
• Heavy whipping cream: Cold, at least 30–35% fat, to help the frosting whip up light and airy.
• Nutella: Or any chocolate hazelnut spread you like.
• Powdered sugar: For a smooth, lump-free frosting and gentle sweetness.
• Vanilla extract: Optional, but adds depth and rounds out the flavor.
• Unsweetened cocoa powder: Optional, for a deeper chocolate taste and richer color.

Tips Before You Start

• Keep everything cold - Cold cream and slightly chilled cream cheese help the frosting whip up thicker and more stable.
• Whip at medium speed - Avoid high speed at the start to prevent the cream from turning grainy.
• Stop as soon as it’s firm - Overwhipping can cause the frosting to split, so stop once soft peaks turn into firm peaks.
• Chill before piping- If your kitchen is warm, refrigerate the frosting for 15–20 minutes before decorating.

How to Make Nutella Cream Cheese Frosting

This is my whipped cream cheese frosting recipe, adapted with Nutella for a lighter chocolate hazelnut twist.

Place the cream cheese, cold heavy cream, powdered sugar, Nutella, vanilla, and cocoa (if using) in a large mixing bowl.

Beat at medium speed for 2–3 minutes until the mixture becomes smooth, thick, and fluffy.

Stop once firm peaks form, then chill briefly if needed before piping or spreading.

How to Use Nutella Cream Cheese Frosting

• Pipe onto cupcakes - Perfect for chocolate or vanilla cupcakes, it holds clean swirls and soft peaks.
• Frost a layer cake - Use it as a filling or outer frosting for a light but stable finish.
• Top brownies or sheet cakes - Spread a smooth layer over cooled brownies for a rich chocolate hazelnut touch.
• Fill sandwich cookies - Great between chocolate cookies for a softer, creamy center.

Storage

Store Nutella cream cheese frosting in an airtight container in the refrigerator for up to 3 days.

Let it sit at room temperature for 10–15 minutes and re-whip briefly before using.

Variations

• Extra chocolate flavor - Add a little more cocoa powder for a deeper chocolate taste.
• Less sweet version - Reduce the powdered sugar slightly for a more balanced frosting.
• Chocolate cream cheese frosting - Replace part of the Nutella with melted dark chocolate.
• Hazelnut boost - Add a spoon of hazelnut paste for a stronger nutty flavor.

Recipe Questions

Can I pipe this frosting?

Yes, it holds its shape well when properly whipped and chilled.

Why is my frosting too soft?

The ingredients may not have been cold enough, or it needs more whipping time.

Can I freeze Nutella cream cheese frosting?

Freezing is not recommended as the texture may change once thawed.

More Cream Cheese Frostings

• Classic cream cheese frosting
• Strawberry cream cheese frosting
• Lemon cream cheese frosting
• Oreo cream cheese frosting

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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