I just whipped up Nutella Ganache Frosting that is stupidly silky and suspiciously addictive so you’ll want to keep scrolling to see why.

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I am obsessed with this Nutella Ganache Frosting because it tastes like the grown-up version of dessert I stole as a kid. I love the slick, shiny hit of semisweet chocolate folded with Nutella and the airy lift that makes you think frosting shouldn’t be this light.

I smear it on cupcakes and stare. And yeah, I get weirdly excited about How To Pipe Cupcake Frosting with a big, soft cloud that holds ridges.

Not precious. Just criminally delicious.

I’ll lick the spatula and then blame the cat. Worth every messy, ridiculous bite.

No regrets. Zero shame.

Eat it all.

Ingredients

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Basically deep chocolate backbone, rich and intense, makes it feel grown up and fudgy.
Cold cream gives silkiness and whip; it’s what makes the frosting light.
Nutella brings hazelnut-chocolate comfort and easy spreadability, basically childhood in a spoon.
Plus powdered sugar adds gentle sweetness and helps the texture hold together.
Butter adds glossy sheen and richer mouthfeel, it’s small but noticeable.
Vanilla rounds flavors, gives warmth and a familiar bakery note, nothing fancy.
Pinch of salt brightens sweetness and makes everything taste more real.

Ingredient Quantities

8 oz (225 g) semisweet or bittersweet chocolate, finely chopped

3/4 cup (180 ml) heavy cream, cold

1/2 cup (150 g) Nutella or other chocolate hazelnut spread

2 tbsp (15 g) powdered sugar, sifted, optional for extra sweetness

1 tbsp (14 g) unsalted butter, room temperature, optional for shine

1 tsp vanilla extract

Pinch of fine sea salt

How to Make this

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1. Finely chop the chocolate and put it in a heatproof bowl so it melts evenly, no big chunks.

2. Pour the cold heavy cream into a small saucepan and heat it over medium until it just starts to simmer and tiny bubbles form around the edges, don’t let it boil.

3. Pour the hot cream over the chopped chocolate, make sure the chocolate is completely covered, then let it sit undisturbed for 1 to 2 minutes so the heat softens the chocolate.

4. Gently whisk the chocolate and cream together from the center outwards until smooth and glossy, if there are stubborn bits microwave the bowl 8 to 10 seconds and whisk again.

5. Stir in the Nutella, vanilla extract, pinch of fine sea salt, and the room temperature butter until fully incorporated; the butter adds shine and Nutella brings that hazelnut flavor.

6. Taste and if you want it sweeter, sift in the powdered sugar 1 tablespoon at a time until you reach the sweetness you like.

7. Cover the ganache with plastic touching the surface to prevent a skin, then chill in the fridge for 45 minutes to 1 hour, or until the ganache is cold and thick but still soft enough to whip.

8. Using a handheld or stand mixer fitted with the whisk attachment, whip the chilled ganache on medium-high speed until it’s light, fluffy and holds soft peaks, scrape the bowl once or twice so everything whips evenly.

9. Use immediately to frost cakes, fill eclairs, pipe swirls on cupcakes or just scoop it with a spoon and be happy, if it gets too soft pop it back in the fridge for 10 minutes and re-whip.

Equipment Needed

1. Chef’s knife (for finely chopping the chocolate yes it’s tedious but worth it)
2. Cutting board
3. Heatproof bowl (large enough to sit over the saucepan if you need to)
4. Small saucepan
5. Whisk (a sturdy one for making the ganache glossy)
6. Rubber spatula (for scraping the bowl clean)
7. Measuring cups and spoons
8. Hand mixer or stand mixer with whisk attachment
9. Plastic wrap (to press onto the ganache surface before chilling)

FAQ

Can I make this ahead of time and store it? Yes. Store in an airtight container in the fridge for up to 4 days. Bring it to room temp, then whip again for a few seconds to restore fluffiness before using.

How do I fix ganache that's too thin or too firm? If too thin, chill it 10 to 20 minutes, then whip to thicken. If too firm, let it sit at room temp 15 to 30 minutes, or gently microwave in 5 second bursts mixing between each, then whip until smooth.

Can I pipe this frosting on cupcakes or cakes? Yes. After chilling briefly so it firms up a bit, transfer to a piping bag. Use a wide tip for swirls. For very fine details chill slightly less so it stays smooth while piping.

What if I dont have Nutella or need a dairy free option? Swap Nutella with any chocolate hazelnut spread or stir in 2 to 3 tbsp of cocoa powder plus 2 tbsp extra spread for similar flavor. For dairy free, use coconut cream instead of heavy cream and a dairy free chocolate; texture will be a touch different but still tasty.

Do I have to use powdered sugar and butter? No. Powdered sugar is optional for extra sweetness and a tad more structure. Butter adds shine and richness. Skip them if you want a purer chocolate hazelnut taste, but the frosting might be slightly softer.

Why did my ganache split or look grainy? Graininess usually means the chocolate got too hot or moisture got in. To rescue it, strain out any lumps, let it cool to warm room temp, then whip in small circular motions. Adding a teaspoon of warm cream while whipping can help smooth it out.

Easy Whipped Chocolate Nutella Ganache Frosting Recipe Substitutions and Variations

Chocolate: swap semisweet for 70% dark for a richer, less sweet taste, or use milk chocolate if you want it sweeter and creamier.
Heavy cream: if you dont have cream, use full fat canned coconut milk (chill and scoop the solid part) or mix 1/2 cup whole milk with 1/4 cup melted unsalted butter for similar fat content.
Nutella: use any chocolate hazelnut spread, or stir together 1/4 cup peanut butter + 2 tbsp cocoa + 1 tbsp honey for a nutty chocolate alternative.
Unsalted butter: replace with equal amount of coconut oil (room temp) for a dairy free shine, or use vegan butter if you prefer.

Pro Tips

1) Warm your bowl a bit before you pour the hot cream in, but not too much. If the bowl is freezing cold the chocolate can seize, and if it’s super hot it’ll overcook the chocolate. Just rinse the bowl with warm water and dry it quickly so the chocolate melts smooth and glossy.

2) If you see little stubborn bits after whisking, don’t keep beating forever. Cover the bowl and let it sit 30 seconds, then whisk again. Or zap it in the microwave for 6 to 8 seconds, not more. Too much heat will make it grainy, but short bursts fix lumps fast.

3) Chill it in a shallow dish so it cools evenly and quicker. Stir once after 20 minutes to check texture. If you need to speed it up, pop the bowl on top of another bowl filled with ice water for a few minutes, stirring gently. But don’t let any water splash in, or you’ll ruin the ganache.

4) When whipping, start slow then build speed. If it’s overwhipped and looks curdled, add a tablespoon of warm cream and whisk gently to bring it back. And store leftover ganache in an airtight container, up to 5 days in the fridge; bring it back to room temp and re-whip lightly before using.

Easy Whipped Chocolate Nutella Ganache Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just whipped up Nutella Ganache Frosting that is stupidly silky and suspiciously addictive so you’ll want to keep scrolling to see why.

Servings

servings

Calories

236

kcal

Equipment: 1. Chef’s knife (for finely chopping the chocolate yes it’s tedious but worth it)
2. Cutting board
3. Heatproof bowl (large enough to sit over the saucepan if you need to)
4. Small saucepan
5. Whisk (a sturdy one for making the ganache glossy)
6. Rubber spatula (for scraping the bowl clean)
7. Measuring cups and spoons
8. Hand mixer or stand mixer with whisk attachment
9. Plastic wrap (to press onto the ganache surface before chilling)

Ingredients

8 oz (225 g) semisweet or bittersweet chocolate, finely chopped
3/4 cup (180 ml) heavy cream, cold
1/2 cup (150 g) Nutella or other chocolate hazelnut spread
2 tbsp (15 g) powdered sugar, sifted, optional for extra sweetness
1 tbsp (14 g) unsalted butter, room temperature, optional for shine
1 tsp vanilla extract
Pinch of fine sea salt

Directions

Finely chop the chocolate and put it in a heatproof bowl so it melts evenly, no big chunks.
Pour the cold heavy cream into a small saucepan and heat it over medium until it just starts to simmer and tiny bubbles form around the edges, don't let it boil.
Pour the hot cream over the chopped chocolate, make sure the chocolate is completely covered, then let it sit undisturbed for 1 to 2 minutes so the heat softens the chocolate.
Gently whisk the chocolate and cream together from the center outwards until smooth and glossy, if there are stubborn bits microwave the bowl 8 to 10 seconds and whisk again.
Stir in the Nutella, vanilla extract, pinch of fine sea salt, and the room temperature butter until fully incorporated; the butter adds shine and Nutella brings that hazelnut flavor.
Taste and if you want it sweeter, sift in the powdered sugar 1 tablespoon at a time until you reach the sweetness you like.
Cover the ganache with plastic touching the surface to prevent a skin, then chill in the fridge for 45 minutes to 1 hour, or until the ganache is cold and thick but still soft enough to whip.
Using a handheld or stand mixer fitted with the whisk attachment, whip the chilled ganache on medium-high speed until it's light, fluffy and holds soft peaks, scrape the bowl once or twice so everything whips evenly.
Use immediately to frost cakes, fill eclairs, pipe swirls on cupcakes or just scoop it with a spoon and be happy, if it gets too soft pop it back in the fridge for 10 minutes and re-whip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.