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
This frosting combines my chocolate whipped cream, firmer mascarpone frosting, and Nutella spread.
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.
More Nutella frostings
- Nutella swiss meringue frosting
- Nutella ganache frosting
- Nutella cream cheese frosting
- Nutella buttercream frosting
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
- Mascarpone frosting
- Whipped cream frosting
- Oreo whipped cream 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!
Print
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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