Silly me, I thought Nutella was already pretty much the proper consistency to use as frosting.
According to Pinterest, no.
My brother requested a butter pecan cake with Nutella frosting for his birthday. Interesting combination.
So the Pinterest search began. I found several variations. One used cream cheese, which intrigued me. I am not a huge fan of buttercream frosting. I do not like the taste of powdered sugar, and buttercream recipes seem to be overloaded with powdered sugar. Unfortunately, my brother said he would prefer one of the buttercream variations. I selected this one.
After adding only the first cup of powdered sugar to my Nutella-butter concoction, it almost turned into dough. I was starting to wonder if I was going to need to pick it up out of the bowl and knead it for 5 minutes to incorporate the rest of the powdered sugar. So I didn’t wait to add the condensed milk–except, no, I did not have condensed milk. So, here is my version of Nutella frosting, so far:
6 Tbsp butter, room temperature
3/4 c Nutella or other chocolate hazelnut spread
2 c powdered sugar
3 Tbsp evaporated milk
Servings: Slightly more than enough to frost a two 9″ cake rounds.
Mix butter and Nutella together in a large bowl. Slowly add powdered sugar and evaporated milk, alternating between the two ingredients. Blend until smooth, and enjoy!
So why is this only a Recipe in Progress? Because although I loved it when I first tasted it…it is WAY TOO SWEET. Moderation is the key with this recipe. Apply a very thin layer to your cake! Here are my tentative plans of action:
1. Next time, I think I would stop after 1 c of powdered sugar. Hey, I might not need any at all! I’m also wondering if the butter is necessary. Nutella already has fat in it…
2. I could try going the cream cheese route.
3. Or maybe I could try a totally different consistency, and do a Nutella and Cool Whip mixture. That would be less calorically dense…
If anyone is interested in one of those methods, let me know, and I can try that first!