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