This has become my go-to frosting. It is a nutella bomb without being too dark or sticky. The cream cheese gives the frosting some integrity when you spread it, as well as enough acidity to cut through the sweetness. —lisina
approx 5 cups
salted butter, room temp
cream cheese, room temp
In This Recipe
With the paddle attachment, mix the butter and cream cheese on medium speed until uniform.
Add the nutella and the powdered sugar, mix again on medium speed until uniform.
If you prefer a fluffier frosting (I do), increase the speed on the mixer to high and whip until you reach your desired consistency. I usually let it go for about a minute.
I like to put the frosting into the fridge for a few minutes before using it so it cools and stiffens a bit--JUST A BIT.
You can make this in advance, refrigerate, and mix it with the paddle attachment again to soften it before using.