This Nutella buttercream made with Swiss meringue is smooth, light, and rich in chocolate-hazelnut flavor. Perfect for frosting cakes, cupcakes, or macarons with a silky, less-sweet finish.
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Nutella buttercream frosting is made by blending my Swiss meringue buttercream with creamy Nutella and a hint of cocoa for a silky, light, and perfectly balanced texture.
The Swiss meringue base makes it smooth and less sweet than classic buttercream while enhancing the rich chocolate-hazelnut flavor.
This Nutella frosting is ideal for layering a Nutella cake, piping on Nutella cupcakes, or filling macarons — a velvety, indulgent finish for any dessert.
Why you'll love this recipe
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.
How to Make Nutella Buttercream Frosting
Whisk together the egg whites and sugar in a heatproof bowl placed over a pot of simmering water. Keep whisking gently until the sugar dissolves completely and the mixture warms to about 131°F / 55°C.
The mixture should look smooth and glossy, with no visible sugar grains — that’s how you know your meringue base is ready for the next step.
Pour the warm mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for about 10–15 minutes, until the meringue is thick, glossy, and cool to the touch.
Then add the softened butter a little at a time, mixing for another 5 minutes until you get a smooth, creamy buttercream with a light, fluffy texture.
Add the Nutella and a little unsweetened cocoa powder, then mix on medium speed for about 2 minutes until the buttercream turns rich, smooth, and chocolatey.
Finish by beating on low speed with the paddle attachment or smoothing with a spatula for a couple of minutes to remove air bubbles and achieve a perfectly silky texture.
How to Use This Frosting
- Cupcakes: Pipe this Nutella buttercream on chocolate cupcakes, vanilla cupcakes, or Nutella cupcakes for a rich, creamy finish.
- Macarons: Fill chocolate macarons or Nutella macarons with this frosting for a smooth, flavorful filling.
- Cakes: Frost or fill layer cakes like Nutella cake for a silky chocolate-hazelnut touch.
- Cookies: Spread between cookies for irresistible Nutella sandwich cookies.
- Desserts: Use it to decorate Nutella brownies or pies for an indulgent Nutella twist.
Tips for this recipe
Storage and Freeze
- 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.
Variations & Substitutions
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.
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I hope you love this fluffy Nutella buttercream frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
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 tbsp unsweetened cocoa powder
- 1 ½ tsp vanilla extract
Instructions
- Heat the egg whites and sugar in a heatproof bowl over a double boiler with simmering water, stirring constantly until the sugar dissolves and the mix reaches 131°F (55°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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