Nutella Cream Cheese Frosting

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Lovely.

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With Valentine’s Day on the horizon, red velvet cupcakes have been the only things occupying my thoughts.

 

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I just had to have them. And the fiery pop of color was purely a holiday perk.

The feat was to update the classic recipe. The cake itself seemed too tried and true to be tampered with, so I opted to play with the frosting.

 

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Plain cream cheese frosting is one of life’s most luscious sweets. I, for one, would gladly eat it by itself with a spoon. But to make the traditional recipe even richer and give it a twist of flavor, I decided to add a bit of chocolate—and not just any chocolate.

Nutella. 

The resulting icing tasted like chocolate cheesecake on top of my cupcake. Silky, ultra smooth and cocoa-infused with just a hint of hazelnut.

If you don’t already have a Valentine, this will win the heart of one for you.

 

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Nutella Cream Cheese Frosting

makes about 4 cups, enough to frost 2 dozen cupcakes

 

8 ounces cream cheese, at room temperature

½ cup Nutella

2 cups powdered sugar

1 tablespoons milk

Beat the softened cream cheese and Nutella with an electric mixer on high speed until well blended and completely smooth. Gradually add the powdered sugar, beating on medium speed between additions. Beat on high until powdered sugar is fully incorporated. Scrape down the sides of the bowl, add milk, and continue beating until frosting is light and fluffy, about 3 full minutes.

*Note: Because of its silky, melted fudge texture, this frosting is best spread on cakes and cupcakes with a spatula, rather than piped on with a pastry bag. You may have the urge to add more powdered sugar to make it stiffer in order to yield a better texture for piping, but beware that the frosting can quickly become much too sweet. In my first attempt at this recipe, I added a whopping 4 cups of sugar to create a proper pipe-able frosting, only to discover the finished product was cloyingly sweet. 

Comments

  1. Lynn says

    Variations on a red velvet, hmm. Perhaps still with cream cheese frosting (can there be many things better than that?), but with a dark chocolate ganache filling… And maybe kiss the ganache with an orange or raspberry syrup / zest / liquor? But that would probably overwhelm the cake. (This is why I should leave the recipe building to talented folks like yourself!)

    I’m hoping the otherworldly sour cream fudge birthday cake recipe makes an appearance, too. You know, in case my son asks for one as his cake this year. In early April.

    It could happen.

    • admin says

      I love the idea of a dark chocolate filling.

      And I really wish I could share the sour cream fudge cake with you because it is the best birthday cake in the world, but it’s going in my first book so I can’t share it just yet.

      Andie

      • Lynn says

        I can totally wait for the book, no worries! I’m glad to hear that it’s being showcased – something to look forward to.
        BTW, I see a lot of us fan folk making eager comments about your pending books. I hope you are able to take those eager questions/comments as joyous anticipation, and not pressure. It’s got to feel like pressure sometimes, especially on someone who comes across as empathetic as you. Publishing, from what little I know, is a grueling (even if rewarding) process, and I doubt the constant questions about it help. (Kind of like well-meaning acquaintances asking, “what’s your major?” when you were still a freshman!)
        I can’t speak for everyone, of course, but I’m just thankful for the blog and all that you already give. The books feel like, well, frosting on the cake. :). We’re here, we support you, and we’re looking forward to celebrating those big days with you, whenever it’s time!
        In the meanwhile. I’ll get back to my roasted chickpeas…

  2. Silas says

    Alright. So you just posted this today and it looks like you’re responding to a few comments. My hope isn’t necessarily that you’re going to respond to this; I just want you to see it.

    You’re amazing. Your cooking is amazing. Your photography is amazing. Your stories are amazing.

    As a self appointed “google chef,” I have found no other website to even come close when I look for things to cook.

    I love making dinner now because of you. I do it for my friends too, all the time, because of this website. You’re truly an inspiration.

    Thank you for all your posts. I’m so glad they’re on a regular basis, and I hope they continue to be that way.

    [=

    • admin says

      Oh.my.word.

      This is the kindest, most loving comment, and I’m not even sure I can begin to deserve it. All I can do is thank you. I’m so grateful to have you here.

      This blog wouldn’t mean half a thing without people like you. Thank you

      Andie

  3. says

    With a recipe and photography like this I don’t think you will be alone on Valentine’s Day. Love the colors. I found this great natural food coloring at Whole Foods – http://www.seelecttea.com/. Expensive though, but I guess ultimately worth it to avoid the dreaded Red#40 coloring. I bought it to make Cinnamon Candy which didn’t work very well. It didn’t harden. Guess I don’t have your magic touch Andie. 

  4. Chelsea says

    I know what my boyfriend is having for dessert next thursday..and honestly probably for breakfast lunch and dinner the next day. Silly boys and their never ending metabolisms.. Once again, thanks for making me seem like a better girlfriend and chef than I am. You rock Andie

  5. AF says

    Oh my! When is that cookbook coming out? I hope very soon. I agree with whomever on this site said that they loved your recipes and photos…..DITTO! YUM!!!!! Now hurry up with the recipe book and don’t forget the photos.af

  6. Anne Farris says

    Oh my! When is the recipe book coming out? I hope very soon. I ditto the remarks from whomever said they loved your recipes and your beautiful photos…..eye catching. Now hurry up with the recipe book! Thanks for sharing………….af

  7. says

    i might just make the frosting to eat. =) my boyfriend (the pickiest eater on the planet) loves both nutella and cream cheese frosting…so our romantic valentine’s dessert will probably be a bowl of frosting and two spoons!

  8. Naan4me says

    Thank you for your Blog! I found it a couple of months ago while searching for a meatball recipe. So glad I did! You are wonderful and you’ve really helped me in looking at things from another perspective as well as teaching me about cooking. I enjoy your beautiful talent for photography. Looking forward to your books too!!

  9. says

    I came late to the Nutella bandwagon. It was only year that I first tried it. My main way of eating it now usually consists of a closet, a spoon and lights out but I think I could easily get behind this recipe too 😀

  10. says

    These look amazing- never thought to combine 2 of my favorite things, Nutella & cream cheese, but I will definitely be trying it for VDay. Thanks for sharing.

  11. Dalisay says

    I don’t talk in ounces. Can you help me out? The recipe says that I need 8 ounces of cream cheese. I ‘think’ that means about 250 grams. Is that correct???

    • admin says

      Hey Dalisay,

      Sorry, I bet it’s frustrating to always have to convert. 8 ounces of cream cheese is 226 grams, to be exact.

      Andie

  12. says

    Can’t wait to try this – nutella is truly amazing! Have you ever tried making your own nutella? I’ve seen a few recipes floating around Pintrest but always use the jar from the store.

    • admin says

      Hey Carol,

      No, I haven’t tried to make my own, but I really should! Seems like it would be fairly straightforward; it’s just–I love that perfectly made jarred stuff so much already, you know?

      Andie

  13. Jessica says

    I’m excited to try these for my loves for Valentine’s Day. I may cheat a bit and just use a box red velvet cake mix for cupcakes as my time to prepare is limited. Wondering if I add Nutella to already whipped cream cheese frosting if it will be pass or fail. They look beautiful. I am also putting candies inside the cupcakes for a surprise. Now I just want to go home and bake!!! Thank you for the inspiration of Nutella. Sincerely, a Nutella Addict, I’d go to meetings but I don’t want to quit!

    • admin says

      I want one of your cupcakes if there will be candy inside!

      I’m not sure if it would work adding it to already whipped cream cheese frosting? It would probably be a little bit looser in consistency, but tasty nonetheless.

      And I’m with you, I don’t want to quit :)

      Andie

      • Jessica says

        I’m thinking mini snickers for the inside. I used peanut butter and buttercream ready made icing and yes, what a slippery mess. I’m hoping from that experience I’ll be light handed with the Nutella (as if that’s possible) and it won’t be as slippery. I couldn’t even get the icing to stay on the cupcakes even though they were refrigerated lol I will save you one, or virtually send you one or something. Thank you for sharing your life of food. :-)

  14. Rocio says

    Hi Andie, I made this yesterday for a valentine’s day party and it was a big hit :D. Mine were chocolate chip but it went great with the Nutella. Thanks for the recepie! 😀

  15. Brucetopher says

    I know it’s a bit late to the party as Valentines Day was over two weeks ago, but you can add unsweetened, alkalized (Dutch) cocoa powder (maybe 1-2 cups) to thicken up the frosting so it’s pipe-able. Just mix it in along with the powdered sugar, before the addition of nutella.

    Fantastic recipe!

    • Brucetopher says

      And by “before the addition of Nutella,” I meant “AFTER the addition of Nutella.” Sentences are hard.

  16. DK says

    Hi! thanks for the frosting recipe! Just thought I’d let you know that i was able to pipette it onto the cupcake! Using my improvised piping bag…. I just used a ziplock bag. :)

  17. Tanisha says

    Can I just say that I am a STAR!
    I made German chocolate cupcakes with the Nutella Cream Cheese! A M A Z I N G! I read all the comments about piping and what not…so I did add a little more powdered sugar…it was fantastic! Then after the whole cupcake experience, we went BIG with a whole cake and added more cream cheese to make the filling and I think my little family ate the whole cake in a day…we are now watching weight loss videos…watching.

    Thank you so much! LOVE LOVE LOVE!

    Tee

  18. Leslie Randall says

    Andie,
    First I want to thank you for taking the time to share your lifes journey as well as all of these lovely ways to eat healthy. My husband and I are morbidly obese and have been for a long time. We have both started the long process of weight loss… which I have done twice before… 110 pounds the first time and 72 the second… now looking at needing to lose 125. These recipes have been a life saver for my husband! To be able to feed him such yummy things and that are already portioned has really made things so much easier. Thank you for everything you do and your time spent helping the rest of us.

  19. Nicole says

    First – oh my oh my I can not wait to try this frosting! It looks delish!
    Second – a logistical question. Since this is cream cheese frosting will I need to keep my cake in the fridge from the time I make it until it’s served?? Or does the sugar content somehow make it ok to sit out (in a closed container)? I’m making a cake on a Friday night to be served Sunday afternoon.. fridge or no?

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