Nutella Frosting (VIDEO)
This creamy and delicious Nutella frosting is a decadent chocolatey treat perfect for topping your cakes and so many other uses. With just a handful of simple ingredients, you can create a wonderfully rich and silky chocolate hazelnut frosting that will add a touch of elegance to any dessert.
Servings: 8
Calories: 619kcal
Ingredients
Nutella frosting
- 750 g Whole milk
- 150 g Granulated sugar
- 120 g Egg yolk approx. 6 egg yolk
- 37 g Corn starch
- 37 g Flour
- 75 g Dark Chocolate eg. Callebaut 811, semi-sweet good quality chocolate finely chopped
- 225 g Nutella
- 225 g Unsalted butter soft, room temperature
- 25 g Cocoa powder unsweetened, dutch processed
Instructions
Start with chocolate pastry cream for the Nutella frosting
- In a large enough bowl with the help of a Hand whisk, whisk together sugar and egg yolk until slightly fluffy for about 1-2 minutes
- Mix in corn starch and flour until throughly incorporated and have a smooth paste
- Bring milk to simmering in a saucepan on medium heat
- Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
- Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy. If in doubt, strain the pastry cream for a lump free, creamy end result
- Add in chocolate in 3 stages, and mix with a Rubber spatula until completely incorporated. Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool to room temperature
Preparing the Nutella frosting
- The Nutella frosting can be made with room temperature chocolate pastry cream, Nutella, cocoa powder, and room temp soft butter. Make sure everything is room temp otherwise the mixture might curdle
- Once the pastry cream is set and at room temp, prepare the frosting by whipping room temp butter first for a few minutes, then whip in the cocoa powder and Nutella for 1-2 minutes
- Start adding in the room temperature pastry cream in 4 stages until the cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
- Chill the cream if needed for an hour before proceeding with your recipe
- Store refrigerated for 2-3 days
Video
Notes
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- For the Nutella frosting, it is key to use good quality unsweetened dark cocoa powder and semi-sweet chocolate so that they don´t overpower the Nutella taste but balances it
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking
- Let the pastry cream be properly set before whipping it up into Nutella frosting
- While whipping, pay very close attention to the consistency and stop whipping immediately after it gets fluffy. Over beating would result in breaking the cream and instead of becoming stiffer, in fact, it will get runnier
Nutrition
Calories: 619kcal | Carbohydrates: 56g | Protein: 9g | Fat: 42g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 60mg | Potassium: 358mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1072IU | Calcium: 179mg | Iron: 3mg
