Nutella whipped cream (mascarpone frosting) is light, creamy, and ready in 5 minutes, with a rich Nutella flavor that works perfectly on cakes and cupcakes.
This Nutella whipped cream mascarpone frosting is smooth, light, and full of chocolate hazelnut flavor.
I use this recipe when I want a stable, easy-to-pipe frosting made with mascarpone and heavy cream for cakes, cupcakes, and brownies.
Why you'll love this recipe
- Quick & Easy: 4 ingredients and 5 minutes for a light Nutella whipped cream frosting.
- Rich & Fluffy: Smooth, airy texture with a deep chocolate hazelnut flavor.
- Versatile: Perfect for cupcakes, layer cakes, brownies, and whipped frosting desserts.
Ingredients for Nutella Whipped Cream
You’ll need these simple ingredients to make a creamy and stable Nutella mascarpone frosting:
- Mascarpone cheese: Well chilled for a firm whipped texture.
- Heavy cream: Full-fat (30% or more), cold from the fridge.
- Nutella: Classic Nutella or any chocolate hazelnut spread.
- Powdered sugar: Balances sweetness and helps stabilize the frosting.
- Vanilla & salt: Enhance the chocolate hazelnut flavor.
- Cocoa powder (optional): Adds extra chocolate depth.
Tips for this recipe
- Cold ingredients: Use very cold mascarpone and heavy cream for a firmer whipped cream frosting.
- High-fat cream: Choose heavy cream with at least 30% fat for better stability.
- Chilled tools: A cold bowl and whisk help the frosting whip faster and hold its shape.
- Stop at firm peaks: Whip until thick and pipeable, then stop to avoid splitting.
How to Make Nutella Mascarpone Whipped Cream
Place mascarpone, cold heavy cream, powdered sugar, Nutella, cocoa, and vanilla in a large mixing bowl.
Beat on low speed, then medium speed for 2 to 3 minutes, until thick, fluffy, and holding firm peaks.
How to use this frosting
- Cupcakes: Pipe or spread on chocolate or vanilla cupcakes.
- Cakes: Use between cake layers or as a light frosting for sponge cakes.
- Brownies: Spread a layer on top for a creamy Nutella finish.
- Macarons: Use as an easy Nutella filling instead of ganache.
- Tarts: Fill chocolate tarts or mini hazelnut tarts.
- Crepes: Spread on crepes or use as a crepe cake filling.
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.
Recipe Variations
- Chocolate chip Nutella frosting: Fold in mini chocolate chips for extra texture.
- Nutella hazelnut crunch frosting: Add chopped toasted hazelnuts for a light crunch.
- Nutella espresso frosting: Mix in a small amount of espresso powder for a coffee note.
- Dark chocolate mascarpone frosting: Replace Nutella with melted dark chocolate for a less sweet option.
- Cream cheese Nutella frosting: Swap mascarpone for cream cheese for a slightly tangy frosting.
If you’re looking for more frosting and filling ideas for cakes, you can find them all here.
Recipe Questions
Can I make Nutella whipped cream without mascarpone?
Yes, you can use cream cheese or skip mascarpone for a softer whipped cream.
How do I keep Nutella whipped cream stable?
Use very cold cream and mascarpone, whip to firm peaks, then chill before piping.
Can I pipe this Nutella frosting on cupcakes?
Yes, it pipes well on cupcakes, cakes, and brownies when fully chilled.
More Frosting Recipes
- Nutella ganache
- Nutella buttercream
- Mascarpone frosting
- Chocolate mascarpone frosting
- Chocolate ganache frosting
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Nutella Whipped Cream (Mascarpone Frosting)
- Total Time: 5 minutes
- Yield: 10 portions
Description
Nutella whipped cream mascarpone frosting, light, creamy, and easy to make, perfect for frosting 10–12 cupcakes or filling a 6-inch layer cake.
Ingredients
- 200 g (¾ cup) mascarpone cheese, chilled
- 200 g (¾ cup) heavy cream, cold
- 2–3 tablespoon powdered sugar
- 1 ½ tsp vanilla extract
- 70–100 g (¼ to ⅓ cup) Nutella
- 2 tsp unsweetened cocoa powder, optional
Instructions
- Place all ingredients in a large mixing bowl — cold mascarpone, heavy cream, powdered sugar, cocoa powder, and Nutella.
- Whip with an electric mixer on low to medium speed for 2–3 minutes, until smooth, fluffy, and firm.
- Use right away or store in the fridge.
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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