This easy Nutella buttercream is a quick and versatile recipe that goes perfectly with so many favorite desserts!

Chocolate Hazelnut Nutella Buttercream Frosting in a bowl with chocolate pieces and hazelnuts around

Any treat from oatmeal cookies to yellow layer cake to any version of chocolate cake pair perfectly with this Nutella buttercream frosting recipe! Lookout for my chocolate hazelnut cupcakes recipe where I use this Nutella buttercream recipe on top of hazelnut cupcakes!

Feel free to substitute your favorite chocolate hazelnut spread in this easy recipe! If you find one that doesn’t contain other tree nuts, please let me know! I’ve been on the hunt for a substitute with cleaner ingredients, that’s allergy-friendly, and still has that unbeatable chocolate hazelnut flavor combination! In the meanwhile, Nutella it is!

If you have any Nutella lovers in your life, add this chocolate hazelnut buttercream to (almost) anything and it’s (almost) guaranteed to be one of their new favorite desserts! I know it was love at first taste for me and it was instantly one of my favorite frosting recipes! Add the fact that it’s fast to make and only requires simple ingredients (if you always have chocolate hazelnut spread in your pantry like me) and it’s a win all around!

Ingredients for Chocolate Hazelnut (Nutella) Buttercream Frosting

Nutella/Chocolate Hazelnut Spread
Unsalted Butter
Powdered Sugar
Cocoa Powder
Salt
Milk

Tools to Make Chocolate Hazelnut (Nutella) Buttercream Frosting

Measuring Cups and Spoons
Medium Bowl
Sieve or Fine Metal Mesh Strainer
Kitchen Scale
Stand Mixer Fitted with Paddle Attachment (or Electric Hand Mixer and Large Mixing Bowl
Optional: Piping Bag or Pastry Bag and Piping Tips

All About Ingredients for Chocolate Hazelnut (Nutella) Buttercream Frosting

Nutella/Chocolate Hazelnut Spread

Use Nutella or another favorite chocolate hazelnut spread.

Unsalted Butter

Make sure the butter is softened to room temperature so you get a smooth and creamy frosting but as far as salted or unsalted, use what you have! If you only have salted butter, use it and omit the added salt.

Powdered Sugar

Use your favorite powdered sugar or confectioner’s sugar. I like to choose one that’s non-GMO because a lot of powdered sugar contains a small amount of cornstarch and corn is often a GMO crop if it isn’t labeled otherwise. Nutella states their final product is non-GMO but some of the ingredients are questionable for a few reasons so, again, send me your favorite substitute and I’d love to find one that works great in my recipes!

Cocoa Powder

Any cocoa powder will work here. You won’t be baking this frosting so no need to worry if it’s dutch processed or not and which leavener to use because you don’t need one at all!

Salt

A small amount of salt will help balance the flavors and the sweetness of this homemade frosting.

Milk

I used whole milk but it only serves to thin out the frosting so any dairy or non-dairy milk will work just fine.

How to Make Chocolate Hazelnut (Nutella) Buttercream Frosting

Start by sifting the powdered sugar and cocoa powder through a sieve or fine metal mesh strainer. You can shake the mixture into a bowl or use a spoon or whisk to speed up the process (and potentially save yourself some mess). Set aside.

Cream butter and chocolate hazelnut spread until completely smooth, scraping down the sides of the bowl as needed. Add the powdered sugar mixture and mix on low until all of the powder is absorbed by the nutella and butter mixture.

At this point, the frosting may resemble fudge or a very thick ganache more than frosting.

With the mixer still on low, add the salt and slowly drizzle in approximately half of the milk. When the milk is incorporated, check frosting consistency. If it still resembles fudge, add more milk.

You have added enough milk when the mixture is smoother than fudge but not wet. When this happens, increase the mixer to medium speed then to medium-high for 3-5 minutes to achieve a nice, fluffy frosting.

This recipe makes approximately 1.5 cups of buttercream. This is the perfect amount for one dozen cupcakes and you will want to double the recipe for a layer cake. If desired, add to a piping bag fitted with a piping tip or spread this creamy chocolate hazelnut frosting using an offset spatula.