Nutella buttercream (Swiss meringue) with a smooth, light texture and rich chocolate-hazelnut flavor.
This Nutella Swiss meringue buttercream blends a glossy Swiss meringue base with creamy Nutella for a light, fluffy, easy-to-pipe frosting.
I use it regularly for layer cakes, cupcakes, and macarons when I want a smooth finish that isn’t too sweet.
Why you’ll love this Nutella buttercream
- Silky & Light Texture: Made with Swiss meringue for a smooth, airy, and stable buttercream that pipes beautifully.
- Rich Nutella Flavor: Full chocolate-hazelnut taste without being overly sweet.
- Perfect for Cakes & Cupcakes: Ideal for layer cakes, cupcakes, and macaron fillings.
Ingredients for Nutella Buttercream
Here’s what you’ll need to make this rich and creamy Nutella Swiss meringue buttercream:
- Egg whites: Separate carefully — no yolk traces, or the meringue won’t whip properly.
- Sugar: Use fine granulated sugar so it fully dissolves for a smooth, glossy meringue.
- Butter: Softened unsalted butter (80% fat) gives this frosting its silky texture.
- Nutella: Use classic Nutella chocolate hazelnut spread or a homemade version for deep flavor.
- Vanilla & salt: A dash of pure vanilla extract and a pinch of salt enhance the Nutella taste.
Tips for this recipe
- Melt the sugar completely: Undissolved sugar can make the buttercream grainy.
- Whip to stiff peaks: Make sure your meringue is firm and glossy before adding butter.
- Add Nutella to taste: Start small, then adjust for your perfect chocolate-hazelnut flavor.
- Chill if too soft: Place it in the fridge for a few minutes, then re-whip until creamy again.
- Room temp ingredients: Keep the butter and Nutella soft for a smoother, silkier texture.
How to Make Nutella Buttercream Frosting
Start by preparing the Swiss meringue, then turn it into my Swiss meringue buttercream base before adding the flavoring.
Heat the egg whites and sugar in a heatproof bowl over simmering water, whisking constantly until the sugar is fully dissolved and the mixture reaches 160°F / 71°C.
Whip the warm mixture in a stand mixer with the whisk attachment for 10–15 minutes, until the Swiss meringue is thick, glossy, and cool to the touch.
Add the softened butter gradually and mix until the buttercream becomes smooth, creamy, and light.
Mix in the Nutella and a little cocoa powder on medium speed until the frosting is rich, smooth, and evenly blended.
Smooth on low speed with the paddle attachment or a spatula to remove air bubbles and get a silky finish.
How to Use This Frosting
- Pipe this Nutella buttercream on cupcakes for clean swirls and a smooth, stable finish.
- Frost or fill layer cakes with an even, creamy texture that holds its shape.
- Fill macarons with a rich chocolate-hazelnut flavor that stays soft and smooth.
- Spread between cookies to make Nutella sandwich cookies.
- Decorate brownies, bars, or plated desserts with a silky Nutella frosting touch.
Storage
- Fridge: Keep up to 1 week in an airtight container or covered with plastic wrap.
- Room temperature: Store up to 2 days in a cool place.
- Freezer: Freeze up to 3 months, then bring to room temperature and re-whip before using.
Recipe variations
- Hazelnut crunch: fold in finely chopped toasted hazelnuts for extra texture.
- Extra chocolate: add melted dark chocolate for a deeper cocoa flavor.
- Coffee: mix in instant coffee dissolved in a little hot water to boost the Nutella taste.
- American buttercream: use a whipped vanilla buttercream base and blend in Nutella.
- Italian meringue: swap the Swiss base for Italian meringue for a very smooth, stable 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 Swiss Buttercream ahead of time?
Yes! Store it in the fridge for up to a week. Let it come to room temperature and re-whip before using.
Why is my Nutella buttercream runny?
It’s likely too warm. Chill it for a few minutes, then re-whip until smooth and thick again.
Can I make it without a stand mixer?
Yes, but it’ll take more time and effort. A stand mixer gives the best smooth, fluffy texture.
More Buttercream frostings
- Oreo Swiss meringue buttercream
- White chocolate Swiss meringue buttercream
- Caramel Swiss meringue buttercream
- Biscoff Swiss meringue buttercream
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Nutella buttercream
- Total Time: 25 minutes
- Yield: 12 portions
Description
Nutella Swiss meringue buttercream is rich, silky, and perfectly pipeable — ideal for frosting cupcakes, layer cakes, or smoothing a 6-inch cake. Light, stable, and filled with creamy Nutella flavor.
Ingredients
- 6 large egg whites, room temperature
- 150 g (¾ cup) granulated sugar
- 300 g (1 ⅓ cups) unsalted butter, softened
- 150–200 g (½ to ⅔ cup) Nutella
- 1–2 tablespoon unsweetened cocoa powder
- 1 ½ tsp vanilla extract
Instructions
- Heat the egg whites and sugar in a heatproof bowl set over simmering water, stirring constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
- Transfer to a stand mixer with the whisk attachment. Beat on high for 10–15 minutes until glossy stiff peaks form and the bowl is no longer warm.
- Lower the speed and gradually add the softened butter. Increase speed and mix for 5–7 minutes until smooth (it may curdle briefly — just keep mixing).
- Add the Nutella, cocoa powder, and vanilla. Beat 2–3 more minutes until creamy and uniform.
- Smooth with a paddle attachment or spatula before using.
Notes
Storage: Keep up to 1 week in the fridge or 3 months in the freezer. Bring to room temperature and re-whip before using.
Tips
- Use a kitchen scale for precision.
- Make sure butter and Nutella are room temperature before mixing.
- Chill if too soft, then re-whip until fluffy.
- Prep Time: 25 minutes
- Category: filling, frosting
- Cuisine: American
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