Chocolate Nutella Cream Cheese Buttercream

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Chocolate Nutella Cream Cheese Buttercream ~ An irresistible cream cheese buttercream made even better with Nutella. The texture is like mousse and it tastes just like Nutella cheesecake! | dessert filling frosting recipeQuite simply, the best cake frosting ever made with Nutella®!

Chocolate Nutella Cream Cheese Buttercream

Today, I am crazy excited to share with you one of the very best frosting recipes you will ever make! Seriously. Would I ever lie to you?

This to-die-for recipe for Chocolate Nutella Cream Cheese Buttercream comes after much testing and retesting for the perfect ratio of butter and cream cheese to Nutella®. And, let me tell you…this recipe, and the special layer cake that is coming soon to the blog, has been knocking around in my head since last April! Almost an entire year, people. I have witnesses. Ha! Honest and truly, I looked back at the date of my initial draft and it was dated April 22, 2013. Wow.

Nutella Hazelnut Spread with Cocoa

However, I am glad that it took me this long to develop this incredible recipe and get the consistency and flavor profile, relative to chocolate and sweetness, “just right”. In the end, it turned out to be the simplest of solutions.

You see, I had wanted to create a buttercream based on my rich and buttery, melt-on-the-tongue Cream Cheese Buttercream. It is truly divine. In fact, I have used the recipe since 1990 to frost my phenomenal (if I do say so myself, ha!) classic carrot cake recipe that was used to develop my Carrot Cake Cheesecake Cake Bakery-Style last spring. In that post, I explain which recipes influenced me and just how I arrived to develop the perfect Cream Cheese Buttercream to pipe beautifully. The secret is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! Grrr. Not fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet to the palate.

Nocciolata Organic Hazelnut Spread with Cocoa & Milk

This is what I wrote in my post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

In this variation, relating to the 1:1 ratio of butter to cream cheese, it is the cream cheese that is reduced to “make room” for the Nutella which has adequate fat (naturally from the hazelnuts and palm oil) to replace what was in the cream cheese yielding a buttercream that will pipe nicely.

Chocolate Nutella Cream Cheese Buttercream ~ An irresistible cream cheese buttercream made even better with Nutella. The texture is like mousse and it tastes just like Nutella cheesecake! | dessert filling frosting recipe

As it went, I set out to simply add plenty of Nutella® to my recipe as is. The problem? Not only did I add too much Nutella® (remember, I was going for plenty of flavor), but there was still too much cream cheese. After several tries of adding more confectioners’ sugar, more butter, etc., I simply decided to give it a go once again and reduce each the Nutella® and cream cheese by half. This way, I surmised, the Nutella® (which is very heavy) would not weigh down the buttercream and make it gummy, and the cream cheese would be limited to prevent any moisture seeping through whilst allowing the butter to shine—thus, effectively, creating a buttercream frosting that will not only melt on the tongue, but also pipe gorgeously. Alas, sweet victory was mine!

Chocolate Nutella Cream Cheese Buttercream ~ An irresistible cream cheese buttercream made even better with Nutella. The texture is like mousse and it tastes just like Nutella cheesecake! | dessert filling frosting recipe

Meanwhile, I never had a problem of balancing the addition of strained (sifted) unsweetened cocoa powder. Each time, it seemed just right. The reason why I call for cocoa powder in addition to the Nutella® is to enhance the flavor profile while also giving the buttercream more of a color pop since we are working with a buttercream with white cream cheese in it. As for the amount of confectioners’ sugar, I reduced it slightly since Nutella® is already sweetened. These decisions proved to be aces. I just know you’ll go crazy over this exceptional buttercream recipe!

What makes our Chocolate Nutella Cream Cheese Buttercream wicked good? This buttercream literally melts on your tongue and the flavor rings of nostalgia associated with the dreamiest of chocolate frostings. It is buttery, creamy and smooth with a hint of cream cheese and plenty of Nutella® flavor. Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Chocolate Nutella Cream Cheese Buttercream is versatile and will pair extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Honest and truly, believe us here at Wicked Good Kitchen. This buttercream is indeed wicked good!

Bon appétit!

xo,

stacysig

 

 

 

UPDATE 01-16-2016: The photos have been updated for this post.

Chocolate Nutella Cream Cheese Buttercream ~ An irresistible cream cheese buttercream made even better with Nutella. The texture is like mousse and it tastes just like Nutella cheesecake! | dessert filling frosting recipe

Chocolate Nutella Cream Cheese Buttercream ~ An irresistible cream cheese buttercream made even better with Nutella. The texture is like mousse and it tastes just like Nutella cheesecake! | dessert filling frosting recipe

 

 

Chocolate Nutella Cream Cheese Buttercream

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Chocolate Nutella Cream Cheese Buttercream

What makes our Chocolate Nutella Cream Cheese Buttercream wicked good? This buttercream literally melts on your tongue and the flavor rings of nostalgia associated with the dreamiest of chocolate frostings. It is buttery, creamy and smooth with a hint of cream cheese and plenty of Nutella® flavor. Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Chocolate-Nutella Cream Cheese Buttercream is versatile and will pair extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Honest and truly, this buttercream is wicked good!

Ingredients

  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
  • ½ cup (148 grams) Nutella® Hazelnut Spread
  • 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4 tablespoons (30 grams) sifted HERSHEY'S® Special Dark Cocoa, or your favorite
  • 3½ to 4 cups (420 to 480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Preparation

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, Nutella® and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add cocoa and 3½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes. Before frosting cake layers, rebeat buttercream to ensure smoothness.

Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

To make 1½ recipes of Chocolate Nutella Cream Cheese Buttercream, the math has been completed for you below:

1½ cups (3 sticks or 339 grams) unsalted butter, softened (or part salted & part unsalted)
6 ounces (¾ 8-ounce package/170 grams) cream cheese, such as Philadelphia®, softened
¾ cup (222 grams) Nutella® Hazelnut Spread
1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
6 tablespoons (45 grams) sifted HERSHEY'S® Special Dark Cocoa, or your favorite
5¼ to 6 cups (630 to 720 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/chocolate-nutella-cream-cheese-buttercream/

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. This looks so amazing I want to dive into it with my mouth wide open! So many cream cheese buttercream recipes have given me problems with piping and sliding cake layers…it’s very frustrating! I’m so glad you developed a recipe that helps with both issues! And it has Nutella! *swoon*

    • Thank you, Jenn! You’re gonna love using my Cream Cheese Buttercream recipe with your lovely cakes. No more “slip, slide and away”, LOL! And, this Nutella version? It is totally to-die-for! I’m allergic to dairy and I couldn’t stop eating it. True story. Thanks for stopping by and have a great week ahead!

  2. Oh my gosh Stacy!! Nutella, chocolate and cream cheese?? This just needs to happen ASAP for me to be able to stay calm. Looks too good to be true. I juts love how silky and smooth it looks 🙂
    Zainab @ Blahnik Baker recently posted…Mini Red Velvet Bundt Cakes with Cream Cheese FrostingMy Profile

    • Hahaha! Thank you, Z! I know you and your style of baking…and, this certainly does need to happen ASAP for you! You’re gonna love it. I can’t wait to see what creations you come up with. Have a great week, my friend!:)

  3. This sounds PHENOMENAL! I wanna slather some chocolate cupcakes in this stuff, and eat them all.
    Rachel @ Bakerita recently posted…Abroad Bites: Borough Market, LondonMy Profile

  4. So glad you stuck in there and persevered to perfect this buttercream! Nutella, cocoa and creme cheese in a frosting – Stacy – thats just WICKEDLY BRILLIANT!
    The way I see it, this frosting really does not need cake to hold it, just a spoon and I would be a happy camper! 🙂
    Thanks so much for sharing this!

  5. Oh goodness. Am I dreaming? I must be, because this is perfect!
    Pamela @ Brooklyn Farm Girl recently posted…A Goodbye Love Letter to EssyMy Profile

    • Girl, I am still sniffly over your most recent post. My heart goes out to you and Matthew during this time. Thank you for stopping by, my friend! xoxo

  6. It’s so fluffy! This is a dangerous recipe, Stacy! So addicting! YUM!!!
    Anna @ Crunchy Creamy Sweet recently posted…Creamy Garlic Mushroom PastaMy Profile

  7. I can sort of taste this…my favorite frosting is a buttercream with mascarpone cheese…that slight tang really is fabulous with chocolate.

    That being said; I’ve had a hard time getting behind Nutella.For me it’s too something; I sometimes think it might just be that I think of it as something I bought for my kids and I never think of it in adult terms? I just received some samples of a similar all natural product and now I”m inspired to try it with my favorite frosting…I will personally blame you when I start eating gobs of it from the spoon. For breakfast!
    Barbara | Creative Culinary recently posted…Slow Cooker Kalua Pork Tacos…and More Football Food and Drinks!My Profile

    • Barb, I totally get what you are saying and I agree. Yes…Nutella® is made with both natural and artificial flavors (with the artificial flavoring being vanillin, found even in pharmaceuticals). My next post will explain why I caved and featured it in recipes here on the blog. (Basically, it is for a friend.) It is kind of like Trader Joe’s® Fleur de Sel Caramel Sauce (salted caramel sauce, for those readers unfamiliar) with a glucose substitute (dextrose, a maltodextrin, much higher than sugar on the glycemic index with regular table sugar at 65 and dextrose clocking in at 105 to 150 on the GI scale) and added gum (carrageenan which has been known to cause adverse effects to the gastrointestinal tract such as colitis and even cancer). As you know, I called for it in the Magic Cake Coffeecake recipe I dedicated to Shanna of Pineapple and Coconut because she loves it so much. As you know, I always strive to feature only all-natural ingredients and develop all-natural recipes to avoid such additives as with my Strawberry Cheesecake Dessert recipe which avoids the artificial coloring, flavorings and sugar substitutes found in Jell-O® brand gelatin. Sometimes, you do nice things for friends and don’t judge about processed foods. Above all, I believe in freedom. We all have our vices and, in the end, it is up to the individual as to their food choices. I myself follow a paleo and gluten free lifestyle, but don’t preach it to others. Meanwhile, we share the same palate. We both adore Margaritas, Tex-Mex dishes and anything bourbon, caramel, chocolate and nuts! For a special treat I’d choose a decadent dessert like that over any fruit dessert, that’s for sure! Thanks for stopping by my friend. Meanwhile, I can’t wait to see what you come up with including the “similar all-natural product to Nutella®” (hazelnut chocolate spread, for readers unfamiliar) that you speak of!

  8. Love everything about this frosting! So many things that I want to frost with it!

  9. Oh my goodness, all I want to do is dip a spoon in that luscious buttercream!
    Laura (Tutti Dolci) recently posted…cream cheese, lemon & white chocolate chip cookiesMy Profile

  10. I try not to keep nutella in the house, I seriously cannot resist the temptation to eat it with a spoon. I feel like I would do the exact same thing with this frosting!
    Jaclyn recently posted…eclectic findingsMy Profile

  11. You are indeed an artist (and chemist) in the kitchen Stacy, this frosting sounds AMAZING!

  12. All I need is a bowl of this frosting and a spoon!!!
    Ashley @ Wishes and Dishes recently posted…Frosted Animal Chunk Sugar CookiesMy Profile

  13. Stacy, this looks like a wonderful frosting! I have to admit, I get lazy and often use just Nutella as frosting on some things I make. I don’t bother to mix it up with anything or “dress it up”. Sometimes I eat so much Nutella, I can’t stand it for months! 😉 Your frosting looks very creamy and swirly – what’s not to love?
    Julia | JuliasAlbum.com recently posted…Shrimp teriyaki over rice noodlesMy Profile

    • Thank you, Julia! Chocolate hazelnut spread is the best…whether homemade (can make it dairy free for me, yay!) or store bought. We all have our vices with comfort food, no? Thanks for stopping by and have a great week!

  14. Wow, this is like my frosting dream come true! The consistency looks just perfect. I’ve GOT to try this out. Thanks so much for the recipe, Stacy! (:
    Monica recently posted…Fig and Candied Walnut Ice CreamMy Profile

  15. Love how you played around with this until you got the consistency just right Stacy! Thanks for all the hard work you put into making it easy for all your readers.
    Jeanette | Jeanette’s Healthy Living recently posted…Slow Cooker Chipotle Style Black Beans RecipeMy Profile

  16. This buttercream looks amazing Stacy! Love how silky and smooth it looks and the combination of cream cheese and dark cocoa in here sound awesome! Can’t wait to see that layer cake you slathered this silky amazingness in 🙂
    Kelly recently posted…Baked Red Velvet Cake Donuts with Cream Cheese GlazeMy Profile

  17. You are on a hazelnut kick, aren’t you? I love it! This buttercream looks so creamy and delicious, and Nutella is one of my major weaknesses. I can’t wait to see the cake! 🙂
    marcie recently posted…Healthier Chocolate Strawberry Banana MuffinsMy Profile

    • Hahaha! Totally. I’m bent on chocolate and hazelnuts this week, Marcie. It’s one of my all-time favorite flavor combinations. The cake is coming up next! 🙂

  18. THANK YOU FOR BRINGING THIS INTO MY LIFE. My mouth loves you. My thighs hate you. Such is life!!!
    Christine @ Cooking with Cakes recently posted…Easy Thai Chicken Stir FryMy Profile

    • Aww…my pleasure, Christine. You are such a sweetheart and I know you will love this buttercream recipe. Thanks for stopping by!

  19. Thank you so much for working on this recipe to get it 100% perfect! There’s a lot of work involved in that for sure, and the effort of a blogger who creates such flawless recipes is always appreciated.
    My friend’s birthday is really soon, and now I do know which frosting I’m adding to the cake. Nutella anything is a winner, and yours look unbelievably creamy and luscious! Love it : )

    • Aww…thank you, Consuelo! You are one wicked recipe developer as well. I appreciate all of your recipe makeovers. Meanwhile, I hope you will make this special buttercream for your friend’s birthday cake. It is rich, creamy and fluffy and tastes just like the inside of a Ferraro Rocher® chocolate!

  20. I keep meaning to try nutella out but always forget when I get to the store. This frosting though with cream cheese looks like it would be a wonderful addition to a chocolate cake (which I am making this weekend) so, I will be giving this recipe a try. Thanks!
    Katy recently posted…Jan 20, Baking with SplendaMy Profile

    • Thank you, Katy! This buttercream goes with chocolate cake like no other buttercream does. Seriously. I hope you will try it soon!

  21. I want to take my finger and just dip it in this buttercream and spoon eat it. Not even frost it on anything, just frost my finger and eat it straight! Haha, would that be a crime?! It looks so light and fluffy and absolutely amazing!!!
    Julie @ Table for Two recently posted…Ridiculously Amazing Asian Ramen SaladMy Profile

    • Thank you, Julie! This Nutella® buttercream is truly divine and I hope you will try it soon. And, yes…it was very difficult to stop eating it as it tastes just like the inside of a Ferraro Rocher® chocolate! We’ll be partners in crime. 😉 Thanks for stopping by and thanks for pinning!

  22. I could eat this by the spoonful. This is amazing. You did it right, lady.
    Norma | Allspice and Nutmeg recently posted…Mediterranean Frittata Muffins {Low Fat}My Profile

    • Oh, girl…that did happen. I couldn’t stop eating this buttercream from my tasting spoon. And…I’m allergic to dairy, LOL! Thank you for stopping by, my friend!

  23. I’m so glad you developed this recipe Stacy. I was thinking about a Nutella frosted cake for my son’s upcoming birthday, and now I know I have the perfect recipe! Looks so lucious!
    Maria | Pink Patisserie recently posted…Roasted Cauliflower SoupMy Profile

  24. All I have to say is… this buttercream would never make it onto whatever dessert it was intended for! I would lick the bowl clean! Amazing recipe, Stacy. Your desserts always knock me off my seat!
    Georgia | The Comfort of Cooking recently posted…Cheesy Buffalo Chicken DipMy Profile

  25. Your pictures are amazing, I just want to dig right into the butter cream because I love nutella sooo much!
    Layla @ Brunch Time Baker recently posted…Cinnamon Roasted Butternut Squash { Vegan, Vegetarian}My Profile

  26. Oh Stacy!!! You know I’m a girl who looooooves nutella, so this is totally for me! I can’t wait to try this on cake 🙂
    Ashley – Baker by Nature recently posted…Gingerbread Sticky Date Pudding with Toffee Caramel SauceMy Profile

    • Thank you, Ashley! I hope you will try this Nutella buttercream recipe soon on your favorite cake. You’ll love it! 🙂

  27. I can’t even wrap my mind around how amazing this must taste. Thanks for posting such a dreamy recipe!
    Evie recently posted…Heart-Shaped Whoopie Pies for Valentine’s DayMy Profile

  28. It is so crazy how many times you can try a recipe until you get it perfect. But I LOVE the commitment you had to getting it right. Who doesn’t love cream cheese frosting and nutella…why not marry them together. It is always the best I think when you eat something, it isn’t quite right to your liking, and then recreating it to your taste preference. Awesome. I am bookmarking this for when I need a perfect cream cheese nutella frosting 😉
    Kelly – LEFT SIDE OF THE TABLE recently posted…Mastering an Egg ScrambleMy Profile

  29. I just made this tonight and it was gorgeous!!! But one question do you keep the cakes in the
    fridge once they are iced because of the cream cheese or are they ok overnight?? Thanks for all your hard work.

    • Hi there, Mandy! Thank you for writing and sharing your positive feedback with me and fellow readers on this buttercream recipe. It was my pleasure to share my recipe here on the blog. 🙂 To answer your question…cakes frosted with this buttercream should be covered and stored in the refrigerator then brought to room temperature, if desired, before serving. (Keep the cover or dome on the cake as this will allow the condensation (moisture) to remain on the cover during thawing on not on the cake.) This is what I state in my post for Chocolate Nutella Cheesecake Cake which is frosted with this buttercream. You are correct. The reason is due to the dairy in the recipe. Cream cheese should not be left out at room temperature for more than an hour or so. Overnight would be too long concerning food safety. I hope that I have answered your question thoroughly and completely. Once again, thank you for writing. I’m so glad you enjoyed this recipe!

  30. Pocahontas says:

    I just finished this recipe good for 60 chocolate cupcakes. Stacy, this frosting is incredibly divine. It is worth the cost and the effort (I don’t have an electric mixer yet). In behalf of all self-taught bakers in the cupcake world, I thank you!

  31. i just found your website and happy that I did! From someone who loves to bake, I know a good recipe when I see it. I am sooo looking forward to trying this! You got it it going on girl! Congrats!

  32. I’ve just made the Nutella cream cheese frosting… So glad I found this recipe as I always had sliding cream cheese frosting! It’s delicious and I’m still licking the spoon!!

    • Thank you for writing, Lorraine! I’m so glad you enjoyed this recipe for Chocolate-Nutella Cream Cheese Buttercream. It is a favorite at our house. Licking the spoon is always my problem when I make this buttercream, LOL. It’s so good!

  33. I’m seriously tempted to make this to adorn my son’s birthday cake but I generally abhor Anerican buttercream due to the weird mouthfeel of the cornstarch in powdered sugar. Do you find that the addition of cream cheese and Nutella masks that “ickyness”? I could always make my own powdered sugar but I thought I’d ask before going the extra step……

    • Hi there, Mamma Bones! Thank you for writing. This really is a matter of taste and preference, of course, but I really like this recipe for Chocolate-Nutella Cream Cheese Buttercream and do not detect much of the cornstarch mouthfeel. However, if you have concerns, I highly suggest creamier and silky recipes for buttercream found here on the blog for your consideration. For instance, you might like my chocolate ganache-based Chocolate Mousse Buttercream or my American Buttercream based Chocolate Fudge Silk Buttercream where the confectioners’ sugar is dissolved with hot water to ensure a silky texture. Thanks again for writing. I hope that I have answered your question thoroughly and completely. Happy baking and buttercream making!

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