Ingredients
Method
- In a large bowl, beat the butter with 1/2 cup of powdered sugar at a time until smooth. After each addition of sugar, mix in 1 tablespoon of Nutella, then the vanilla. Once all is incorporated, beat on high for 20 seconds to make the frosting fluffy.
- Pour in the half-and-half, 1 tablespoon at a time, until the buttercream is thick enough to hold its shape. Add a pinch of salt, then whip on high for another 20 seconds.
- Use right away, or store covered in the refrigerator for up to 3 days. When ready to use from chilled, let it soften at room temperature, then beat on low until smooth.
Nutrition
Notes
Makes about 2 cups, enough to frost 12-16 cupcakes or a 9-inch layer cake.
For a lighter texture, use whole milk instead of half-and-half.
If the frosting is too thick, add a little more half-and-half; if too thin, add more powdered sugar.
For a deeper chocolate flavor, add 1-2 tablespoons of cocoa powder.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Bring to room temperature and re-whip before using.
Avoid overbeating after adding the powdered sugar to prevent a greasy texture.