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Nutella Whipped Cream (Mascarpone Frosting)

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Jump to Recipe·Print Recipe·5 from 1 review

Nutella whipped cream (mascarpone frosting) — light, creamy, impossible to resist. Ready in minutes and packed with Nutella flavor; perfect on a decadent Nutella cake or Nutella cupcakes.

Chocolate cupcakes with Nutella whipped frosting
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This Nutella whipped cream (mascarpone frosting) is smooth, creamy, and packed with Nutella flavor — perfect for anyone who loves that rich chocolate hazelnut taste.

It’s a light and fluffy frosting that adds the right touch of indulgence to cakes, cupcakes, and brownies.

Made from my base recipe for mascarpone whipped cream, this version combines mascarpone, heavy cream, and Nutella for a stable, silky frosting. It pipes beautifully and tastes like pure Nutella heaven.

Why you'll love this recipe

  • Quick & Easy: Only 4 ingredients and 5 minutes to make this creamy Nutella frosting.
  • Rich & Fluffy: Smooth texture with the perfect chocolate hazelnut flavor.
  • Versatile: Ideal for cupcakes, layer cakes, brownies, or any Nutella dessert.

Ingredients for Nutella Whipped Cream

You’ll need these simple ingredients to make this creamy Nutella mascarpone frosting:

  • Cocoa powder (optional): Add a bit of unsweetened cocoa for extra chocolate depth.
  • Mascarpone cheese: Well chilled for the perfect whipped texture.
  • Heavy cream: Use full-fat heavy cream (30% or more) or whipping cream, cold from the fridge.
  • Nutella: Classic Nutella spread or your favorite chocolate hazelnut spread.
  • Powdered sugar: For a smooth, sweet finish that balances the Nutella flavor.
  • Vanilla & salt: A touch of vanilla extract and a pinch of salt to enhance flavor.
Bowl with ingredients for Nutella whipped cream frosting

How to Make Nutella Mascarpone Frosting

Place all ingredients in a large bowl with a hand mixer or in the mixing bowl of a stand mixer fitted with the whisk attachment: mascarpone, heavy cream, powdered sugar, Nutella, cocoa and vanilla.

Using an electric mixer, beat on low to medium speed for 2-3 minutes until stiff peaks form and a fluffy consistency.

Mixing bowl with Nutella mascarpone frosting ingredients
Mixing bowl with Nutella whipped cream being blended

How to use this frosting

  • Cupcakes: Use it to top chocolate or vanilla cupcakes for an irresistible Nutella touch.
  • Cake: Spread it between layers of chocolate sponge cake or accompany a vanilla molly cake or a simple sponge cake.
  • Nutella Brownies: Spread it on chocolate brownies for a gourmet frosting.
  • Fill macarons: For a change from Nutella ganache, you can also use it to garnish macarons.
  • Tarts: Use it as a filling for a chocolate tart or mini chocolate tarts with hazelnuts for a creamy touch.
  • Crepes: Spread it on crepes or use it to make a crepe cake.
Plate with piped Nutella whipped cream frosting swirls

Tips for this recipe

  • Cold Ingredients: Make sure the mascarpone and heavy cream are well chilled before starting to whip them, as this will help achieve a firmer whipped cream.
  • Use High-Fat Cream: Opt for heavy cream with a fat content of at least 30% to achieve a denser and more stable whipped cream.
  • Chilled Bowl and Whisks: Place the bowl in the freezer for about 10 minutes before whipping. This will also help achieve a firmer whipped cream.
  • Avoid Over-Whipping: Stop whipping as soon as the whipped cream reaches soft peaks and creamy consistency. Over-whipping can result in the cream separating.

Storage

Fridge: Store this whipped Nutella frosting up to 3 days in the fridge under plastic wrap or in an airtight container.

Freezing: We do not recommend freezing this frosting.

Variations & Substitutions

  • Nutella Chocolate Chip Frosting: Fold mini chocolate chips into the Nutella mascarpone whipped cream for added texture and richness.
  • Nutella Hazelnut Crunch Frosting: Stir in chopped hazelnuts or hazelnut praline into the frosting for a delightful crunch.
  • Nutella Espresso Frosting: Add a shot of espresso or espresso powder to the frosting for a hint of coffee flavor that complements the Nutella beautifully.
  • Dark Chocolate Mascarpone Frosting: Replace Nutella with melted dark chocolate or cocoa powder like this chocolate mascarpone frosting.
  • Hazelnut Mascarpone Frosting: Substitute Nutella with hazelnut paste or praline for a rich hazelnut-flavored frosting.
  • Cream Cheese Nutella Frosting: Replace mascarpone with cream cheese for a slightly tangy frosting.
  • Nutella buttercream frosting: For a more stable frosting use this recipe for Nutella Swiss buttercream.

Recipe Questions

Can I make Nutella whipped cream without mascarpone?

Yes—swap in cream cheese or omit mascarpone for a lighter Nutella whipped cream (it will be softer).

How do I keep Nutella whipped cream stable?

Use very cold cream/mascarpone and whip to firm peaks. A spoon of cocoa or cornstarch can help.

Can I pipe this Nutella frosting on cupcakes?

Absolutely—chill it well and pipe onto cupcakes, layer cakes, or brownies.

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Chocolate cupcakes topped with fluffy Nutella mascarpone whipped cream

More Nutella Recipes

I hope you enjoyed this Nutella whipped cream recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!

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Nutella Whipped Cream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Fadela
  • Total Time: 5 minutes
  • Yield: 10 portions
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Description

Delicious Nutella whipped cream mascarpone frosting recipe (to decorate 10-12 cupcakes or fill a 6-inch layer cake).

Ingredients

  • 200 g (¾ cup) mascarpone cheese, chilled
  • 200 g (¾ cup) heavy cream, cold
  • 2–3 tbsp powdered sugar
  • 1 ½ tsp vanilla extract
  • 70–100 g (¼ to ⅓ cup) Nutella
  • 2 tsp unsweetened cocoa powder, optional

Instructions

  1. Place all ingredients in a large mixing bowl — cold mascarpone, heavy cream, powdered sugar, cocoa powder, and Nutella.
  2. Whip with an electric mixer on low to medium speed for 2–3 minutes, until smooth, fluffy, and firm.
  3. Use right away or store in the fridge.

Equipment

Notes

Storage: Keep your Nutella whipped cream in an airtight container or covered with plastic wrap in the fridge for up to 3 days. Not suitable for freezing.

Tips:

  • Use a kitchen scale for perfect ratios every time.
  • Chill everything: cold cream, cold mascarpone, and even the bowl.
  • Don’t overwhip: stop as soon as stiff peaks form.
  • Add a spoon of cocoa for a deeper chocolate flavor.
  • Prep Time: 5 minutes
  • Category: filling, frosting
  • Cuisine: American

Nutrition

  • Serving Size: 1 portion
  • Calories: 167
  • Sugar: 5.1 g
  • Sodium: 16.6 mg
  • Fat: 15.3 g
  • Carbohydrates: 5.3 g
  • Protein: 1.4 g
  • Cholesterol: 42.7 mg
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