Nutella Frosting
User Reviews
5
4 reviews
Excellent
Nutella Frosting
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If you love Nutella, then you need to try this Nutella Frosting Recipe. You only need a few ingredients to make this creamy frosting for all your baked goods.
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Ingredients
- 1 cup butter unsalted, softened
- 4-5 cups confectioners’ sugar
- 3/4 cup Nutella
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, cream the butter on medium speed for 2 minutes until light and fluffy with a stand up mixer or a hand held mixer.
- Then add in the Nutella, heavy cream and vanilla extract. Mix until smooth.
- Slowly add in the confectioners’ sugar, 1/2 cup at a time, until the frosting is the consistency that you prefer.
- Chill until ready to use and then the frosting is ready to enjoy!
Notes
- If the frosting is too thin, add more confectioners’ sugar and if the frosting is too thick, add more cream until the frosting is the consistency that you prefer.
- Refrigerate in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
52g
(17%)
Protein
1g
(2%)
Fat
23g
(35%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
46mg
(15%)
Sodium
131mg
(5%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
546IU
(11%)
Vitamin C
0.03mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 131mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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