Is there anything more luxurious than a swirl of silky buttercream? If you’re a fan of rich, smooth frosting that isn’t too sweet, you’re going to fall in love with this Nutella Swiss meringue buttercream.
It’s light, fluffy, and has that perfect balance of buttery richness and chocolate-hazelnut goodness thanks to everyone’s favorite spread – Nutella!
Want to make sweeter frosting? Try out my American buttercream frosting.
Why will you love this Nutella Swiss meringue buttercream recipe?
- Highly customizable.
- Can be used for cakes, cupcakes, or macarons.
- Not overly sweet like American buttercream.
- Silky, smooth, and stable.
- Holds the shape beautifully.
- Not difficult to prepare.
How do you make a Nutella Swiss meringue buttercream recipe?
Let’s understand the overview to make this nutella recipe.
| Sr. No. | Steps |
| 1. | Prepare the meringue. |
| 2. | Slowly add dollops of butter. |
| 3. | Finally add flavors, vanilla extract, and Nutella. |
| 4. | Whip and use. |
Nutella Swiss meringue buttercream ingredients
Egg whites – This is the base of our frosting.
Sugar – This sweetens the buttercream and helps to stiffen the meringue.
Unsalted butter – This adds richness and makes our buttercream creamy.
Salt – Just a little bit, but it balances and enhances the flavors.
Vanilla extract – This adds the sweet aroma and brings out the flavor.
Nutella – This is our star ingredient. This adds the chocolatey flavor to out buttercream.
Any substitutes?
Butter – Use salted butter if that is what you have in the pantry. But skip out the salt entirely.
Tools needed
- Measuring spoons/cups – to measure ingredients.
- Weighing scale – to precisely measure ingredients.
- Mixing bowl – to make the buttercream.
- Hand beater – to beat the buttercream in the egg and sugar mixture.
- Saucepan – to dissolve the sugar in the egg whites.
Nutella Swiss meringue buttercream (step-by-step) recipe
- Add egg whites, sugar, and salt to a heat proof mixing bowl.
- Place the mixing bowl over a saucepan of simmering water. Make sure the water does not touch the mixing bowl.
- Whisk the mixture until it reaches a temperature of 160°F or until you do not feel grains of sugar in it.
- Remove the bowl and whisk it using a hand beater until it forms a stiff peak.
- Now, add bite-sized dollops of room temperature unsalted butter while beating continuously.
- Repeat until all the butter is finished. Make sure the butter is well incorporated before you add another dollop of butter.
- Once all the butter is added, add vanilla extract, salt, and Nutella.
- Keep beating the frosting to remove any excess air. Use it to pipe over a cake or cupcake. Enjoy!
How to serve?
Use the Nutella buttercream on cakes or cupcakes, or macarons.
Watch me making it (video)
Storing and freezing instructions for the Nutella Swiss meringue buttercream recipe
You can store either in the refrigerator or in the freezer.
Storing instructions
Store the buttercream over a layer of plastic wrap or in an airtight container and then refrigerate or freeze it to use later. They stay ok for up to 4 to 5 days.
Freezing instructions
After 5 days, freeze the buttercream. They stay ok for up to 2 months. Do not forget to label the frosting so that you know by when to finish it.
Thawing instructions
When you want to use it, transfer the frosting from the freezer to the fridge and let it thaw overnight in the refrigerator. Once it is completely thawed, whip it again for a few minutes.
Variations
Replace Nutella with salted caramel or raspberry sauce, or melted chocolate to create different varieties.
Secret tips to make the Nutella Swiss meringue buttercream recipe
Use a greaseproof bowl – Make sure the mixing bowl is greaseproof before you even start making the recipe. Even if the little fat from yolks will not whip the whites.
Use room temperature butter – As always, use room temperature butter so that it mixes with the rest of the ingredients.
FAQs
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other frosting recipes?
Did you make it?
Now it is your turn to make this delicious Nutella frosting recipe and elevate your cakes or cupcakes to the next level.
Please let me know how it turned out for you in the comments below.
Where did you use it? for cake, cupcakes, jar cakes, or anything else? Do not forget to share your experience with me. Tag #dessertkatta or hashtag #dessertkatta if posted on Instagram.
Recipe card
Nutella Swiss Meringue Buttercream Frosting
Description
Light, fluffy, and full of Nutella goodness, this Swiss Meringue Buttercream is the best frosting you will make. Perfect for a variety of desserts and anything in need of a little chocolate-hazelnut love!
Ingredients
Recipe
- Add egg whites, sugar, and salt to a heat-proof mixing bowl.
- Whisk egg whites and sugar for a minute or two.
- Place the mixing bowl over a saucepan of simmering water. Make sure the water does not touch the mixing bowl.
- Whisk the mixture until it reaches a temperature of 160°F or until you do not feel grains of sugar in it.
- Remove the bowl and whisk it using a hand beater until it forms a stiff peak.
- Now, add bite-sized dollops of room temperature unsalted butter while beating continuously. Make sure the butter is well incorporated before you add another dollop of butter.
- Once all the butter is added, add vanilla extract and Nutella.
- Keep beating the Nutella Swiss meringue buttercream to remove any excess air. Use it to pipe over a cake or cupcake. Enjoy!
