Nutella Buttercream Frosting

From: WestDakota

On Nov 28, 2008

Okay, this is like the ONLY Nutella frosting recipe I could find, so that's worth 3 stars right there. But it's also pretty tasty, so there's another star. But I'd only recommend this frosting for a sheet cake, because it goes on kinda mushy, i.e. not good for frosting vertical surfaces, such as a layer cake. I'm an experienced frosting maker, so I didn't measure the confectioner's sugar as I mixed it in, but I positively used more than 3 cups. I was waiting for the mixture to thicken up enough to be spreadable (as opposed to pourable). Trouble is, Nutella and butter are naturally nearly-liquid at room temperature (unlike baker's chocolate), so it takes a LOT of confectioner's to get the right consistency. I didn't want frosting in which the sweetness overpowered the Nutella flavor, so while I could probably have put in more confectioner's (for consistency's sake), I stopped a bit early. I was making a sheet cake, so I was okay with frosting that went on a bit more like pudding than frosting. Because you have to add so much confectioner's, I think you could cut all the measurements (except the sugar) by 1/3 (meaning, use 2/3 of the amount listed for each ingredient) and still have enough for a cake. After putting a healthy layer on my sheet cake, I still had enough frosting leftover for nearly a whole other cake!