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Nutella® cream cheese frosting recipe

Nutella® cream cheese frosting recipe



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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This Nutella® cream cheese is absolutely delicious on cakes and cupcakes of all flavours. It's also stiff enough to be piped. Also delicious spread on biscuits! Decorate with chopped hazelnuts or whatever you desire.


County Clare, Ireland

29 people made this

IngredientsMakes: 1 560g batch Nutella frosting

  • 300g full fat cream cheese
  • 120g hazelnut spread e.g. Nutella®
  • 240g icing sugar

MethodPrep:8min ›Ready in:8min

  1. Combine the hazelnut spread and the cream cheese in a mixing bowl. Sift in the icing sugar gradually and mix until you reach your desired consistency. Pipe or spread onto cooled baked goods.

Tip

In order to pipe, the mixture should be stiff enough that it doesn't slip off a spoon when the spoon is turned sideways but should fall off when spoon is flicked.

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Cream Cheese Frosting Recipe

Cream Cheese Frosting Recipe has only 4 simple ingredients making it super easy to make homemade frosting. Give this recipe a try for a quick and easy frosting that is decadent and amazing.


Tips for making cream cheese frosting

This is a really simple recipe made up of only 4 ingredients, but just because it’s simple doesn’t mean we can cut corners! Here are my top cream cheese frosting tips to ensure yours turns out perfectly smooth:

  1. Use good quality full fat cream cheese. I recommend using Philadelphia cream cheese as I find it provides the BEST texture. Any other brand, especially store brand, tends to make this frosting a bit too thin with tiny lumps throughout. It also doesn’t provide the best flavor. I don’t know what they put in Philadelphia cream cheese to make it so good, but it’s an absolute must for me! Side note – this is not sponsored, I just genuinely only ever use Philadelphia cream cheese for this exact reason.
  2. Use unsalted butter. Since the cream cheese is already tangy and savory, additional salt is not needed. And since you have to pay a bit more for good quality cream cheese, you can make up for it with using store brand butter. I find it doesn’t make a difference whether it’s fancy butter or basic inexpensive butter that’s used in cream cheese frosting.
  3. Allow both to come to room temperature. This is KEY to getting a silky smooth cream cheese frosting. Let the cream cheese and butter sit out at room temperature for about 1-2 hours before use. When they’re ready, you should be able to easily sink your finger into each. Room temperature cream cheese and butter is easier to mix, giving you a lump-free frosting.
  4. Use an electric stand mixer with the paddle attachment. You can also use a hand mixer, but a stand mixer makes this recipe much easier. I find it gives me the most consistent texture without whipping too much air into the frosting. Plus, the paddle is hefty and sturdy so it cuts right through the softened cream cheese and butter without clumping up.


Nutella Chocolate Cake with Nutella Cream Cheese Frosting

The holiday season is in full swing, and that means plenty of parties and family get-togethers to bake for! I just love getting to share all sorts of festive and indulgent desserts with friends and family during this time of year. It seems like an especially appropriate time to share my Nutella chocolate cake recipe with you!

This cake has been one of my go-to celebratory cakes for a while now. The first time I made it was to celebrate my husband’s birthday. I was new to baking layer cakes at the time, but I was determined to bake something ambitious and impressive and worthy of a very special occasion.

In the end, the cake layers ended up being super crumbly and one of them even split right down the middle!! It was a miracle my cake was standing in the end (the trick was lots of frosting and Nutella to glue it all together). But despite all that, we still totally enjoyed the cake anyway. Nutella is a beautiful thing, my friend.

A month later, my mom requested a similar cake for her birthday as well (she loves chocolate and hazelnut), and I was able to make some adjustments and improvements to the original recipe. Since then, I’ve continued to experiment with this combination of chocolate cake, Nutella, and chocolate hazelnut truffles. And I think this final version is to die for!

In fact, this Nutella chocolate cake is one of the most decadent cakes I’ve ever made. And that’s saying something! The cake itself is rich and chocolatey and moist (just as it should be!) and between each layer is a filling of pure Nutella. Which is, in my opinion, one of the absolute best ways to fill a cake. Check out my Triple Berry Nutella cake recipe if you’re interested in more cakes with Nutella filling!

Throughout my recipe testing process, I sampled a few different types of frosting with this cake. They were all delicious, but the recipe that won over my heart was this Nutella cream cheese frosting. It’s smooth and wonderfully rich (of course), but the cream cheese also helps provide a little contrast to all the chocolate in the cake.

Most recently, I sent this Nutella chocolate cake along with my husband to his semiweekly Dungeons and Dragons game night. Ahh, I know, he’s so nerdy, but I love him anyway! Ben texted me from game night to let me know that they all loved the cake. Apparently, it was the perfect fuel for “fighting werewolves” (lol).

If you make this recipe, tag @flourcoveredapron on Instagram so I can see all your beautiful creations! I loved seeing some cranberry apple cakes and pumpkin apple cupcakes from Thanksgiving!

Please note that this page contains affiliate links. As an Amazon Associate I earn from qualifying purchases made through these links, at no extra cost to you. I only recommend tools and brands I know, use, and trust. Thank you for helping to support my blog!

Check out my guide to the essential tools for cake baking and decorating for more helpful tools for mastering this recipe!


Keto Cream Cheese Frosting Variations

Keto cream cheese frosting can be very versatile. If you don&rsquot like plain vanilla or you just want to spice things up a bit, you can make variations by adding one (or more) of the following extracts instead of vanilla (or in addition to if you really want to spice things up):

But, if you do decide to use a different flavor extract, keep an eye out for added sugar. Some extracts and flavoring add sugars, so I try to avoid these when I make keto frosting.

If you love chocolate, you can make keto cream cheese frosting chocolatey by adding one or more teaspoons of cocoa powder to the recipe. The more you add, the more chocolatey it will taste. Add a little at a time until it tastes the way you would like it to.


Cream Cheese Frosting Recipe Ingredients

1 Stick / 113g Butter &ndash Make sure your butter is at room temperature. If you forgot to get it out of the fridge you can place it into the microwave in short bursts to soften it.

7oz / 200g Cream Cheese &ndash This recipe needs a block of room temperature cream cheese. Spreadable or light cream cheese wont work in this recipe.

3 Cups / 375g Powdered Sugar &ndash Powdered sugar, icing sugar and confectioners sugar are all the same ingredient just different names in different parts of the world.

1 tsp Vanilla Essence (optional) &ndash Vanilla adds a little more flavour to the cream cheese frosting but it isn&rsquot required.


Related Video

Made this frosting to go with the coconut layer cake. It was pretty good. Followed the advice of some others and used 1.5 blocks of cream cheese (12 oz) and only 4T (1/4 c) of the Coco Lopez instead of 1/2 cup. And added 3/4 t coconut flavoring. It went well with the cake but not a Do Over.

This is very sweet but delicious frosting. Thanks to the other reviewers, I made some simple modifications to maintain better consistency without sacrificing the coconut flavor. I reduced the cream of coconut to a little more than 1/3 of a cup, added 1/2 tsp. of coconut extract and 1/8 cup sweetened coconut (bended in) for flavor and refrigerated for 15 minutes before frosting. Kids and adults loved it!

This is a very rich and delicious recipe. I changed a couple of things. The original recipe was a little too thin, so I added 1 1/2 more cups of powdered sugar. Also I added 2 cups of coconut to the icing. This is a keeper! Thanks for sharing!

When making this cake, I should have used my better judgement when the recipe said to add flour, then the cream of coconut. I think it would have been a softer more tender cake if they were added alternately. The frosting, 2 8 oz pkgs of cream cheese is overwhelming in the taste. takes away from the coconut flavor. If you are looking or a heavy cake. this may be the one for you. I am looking for something a bit lighter with great flavor.

This is such a good frosting. I can see endless possiblities for it. How about a little lemon zest and juice in place of the coconut cream, and use it on a lemon cake. Just amazed. I didn't find it to sweet with the ingredients just the way they are listed in the recipes. I wish I would have had coconut extract though to give it a more coconut flavor. We'll see how it turns out though after the shredded coconut is placed on the cake. No matter what, it is going to be good.

I made this to go with the Coconut Layer Cake, and it was delicious. The only modification I made was adding 1 tsp. coconut extract other than that, I followed the recipe exactly, and I did not have a problem with the frosting being too soft, runny, or overly sweet. It is very rich.

Based on reviews from others, I reduced the amount of powdered sugar to 1 and 1/4 cups. It was sweet, but not overly sweet imo. And, while it could have been a tad more stiff, it still held together.

This frosting is amazing. I made it with Fun Fetti cupcakes and it was super good. I used coconut cream and it was awesome.

this is very easy and not overly sweet. You might use a little less cream of coconut as it makes the icing quite soft.

The frosting and coconut cake meant to accompany it are delicious! I have had repeat requests for this cake (and frosting).

Too much butter and cream cheese - I cut it in half - it worked out well

Be certain to mix the Coco Lopez thoroughly before adding. It separates in the can so you need to scrape the entire contents out to mix the paste from the bottom. Failure to do so will ruin your results. This is true for ANY recipe that calls for canned coconut milk (sweetened or unsweetened).

This, along with the coconut cake recipe recommended to go along with it, is one of the best cake recipes you'll ever have in your collection. Use only the finest and freshest ingredients. The heartburn comment must be a prank or they have a more serious health problem, or perhaps used inferior products. Made this cake 6 times and received dramatic praise!

No forks for this one. Ugh! Coconut? Are you kidding me? This is disgustingly sweet. Unless you love sugar, sugar DO NOT make this recipe! Two days later I still have heartburn.

This is NOT the recipe from the restaurant as stated. There is no coco lopez in the original it's just a cream cheese frosting. It should read: 3/4 lb cream cheese, 1/4 lb butter (softened), 2C confect. sugar, 3/4 tsp vanilla extract.

I've made this many, many times to go with the Coconut Layer Cake recipe from this site (Bon Appetit December 1999) - and I make it exactly per the recipe. AWESOME and DIVINE would be two good words to describe it.

My rating is for the recipe as written. Here's my version of a great coconut flavored (or plain) cream cheese frosting for 24 cupcakes or a two layer cake 16 oz cream cheese, softened 3 sticks (3/4 pound) unsalted butter, softened 1 tsp vanilla 1 tsp coconut extract or any other flavor you like, or just add a little more vanilla if you like 3 cups confec. sugar 2 Tbsp cream of coconut(optional)or a liqueur if you like, just enough for spreading consistency refrigerate at least one hour before using if it is too stiff, let soften a little before frosting the cake, or add just another tbsp or two of liquid

I enjoyed this recipe with carrot coconut cupcakes. I think it could be a little sweeter but is good.

I used this frosting for the "Coconut Layer Cake" that it goes with on this site (which, by the way, is the best cake I've ever made). Based on the reviews, I beat all the frosting ingredients together first, without the cream of coconut, then added 1/2 t. coconut extract and about 2 T. cream of coconut. My batch tasted fantastic and had the perfect consistency!

The directions on how much of the Coco Lopez to put in the cake(coconut layer cake) vs. how much to put in the frosting recipe are horrible! Nowhere does it say exactly how much to put in either. I know I put too much of the Coco Lopez in the frosting and it was really runny and wrong. Next time I would use maybe 1/4-1/3 of the can in the frosting and put the rest in the cake.

This icing is fabulous. Just chill it a little before icing cake if it is too thin. Karen

I have to agree with the other cooks. This "frosting" is more like an icing - it was very loose - I, too, found myself adding more of the other ingredients in hopes that it would thicken - I even tried chilling it - it never set up to the consistency I was hoping for. Also, very disappointed in the flavour - was expecting a more coconut-y flavor - very disappointing.

To make traditional cake frosting, the recipe needs an additional 6-8 cups of confectioners' sugar, resulting in enough frosting for 3-4 double layer cakes! Halve the cream cheese, double the sugar, and you should be okay. This is not a well-thought out recipe.

This is NOT the recipe from the Shubox Cafe. Their recipe has 1/4 lb butter, 3/4 lb creamcheese, 2 C powdered sugar and NO cream of coconut. It is much better than this version. This one is far too sweet.

This frosting recipe is fine as is . thick as the stuff youɽ find in a can! You guys MUST be using "Coconut Milk" instead of "Cream of Coconut" . big difference! Cream of coconut has a very gel-like consistency . not liquidy at all! (Future recipe makers, make note: Take these reviews with a grain of salt . they are not always true!)


Cream Cheese Frosting

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This basic cream cheese frosting recipe is really easy to remember: Just beat together 2 sticks of butter, 2 packages of cream cheese, 2 cups of powdered sugar, and a splash of vanilla extract. It has just the right balance of sweetness and tang, so you can spread it on almost any sweet, from pumpkin cupcakes to ginger cake, or sandwich some between oatmeal cookies.

Game plan: Refrigerate the frosting in a zip-top bag or an airtight container with a tightfitting lid for up to 4 days. You can also freeze it for up to 3 months when you’re ready to use it, defrost it in the refrigerator, place it in the bowl of a stand mixer fitted with the paddle attachment, and beat until fluffy.

This recipe makes enough frosting to cover one 13-by-9-inch sheet cake, an 8-inch layer cake, or 18 to 24 cupcakes.


Quick and Easy Whipped Nutella Frosting Recipe

My people ask for a corner piece…an extra rose (or two).

My people eat the frosting first…you know, to make sure it’s the RIGHT kind of frosting. No fake stuff allowed. Only the real deal for my brethren. If the frosting ain’t right, the cake ain’t worth it.

I should really write bumper stickers.

Anyhow, today I am sharing with you maybe my new favorite food. And DEFINITELY my new favorite frosting.

I don’t want to be all exaggeratey, but today’s pretty major.

Whipped Nutella Frosting. OHHHYEZZZZY.


No, this is not a usual post where you will find an interesting recipe and the instructions for it. For the first time on my blog the theme will be a frosting. Maybe you are wondering why just frosting when it can be only a part of some delicious recipe? Well the answer is really simple. This is is the most delicious chocolate frosting I ever made – Chocolate Nutella Frosting .

Ok maybe I’m a little taken away by the delight for this frosting, I have surely said that for some other frosting in some earlier posts, but it is just so delicious that it deserves to be the first frosting to get it’s own post.

But what makes this frosting so special and tasty? Let me just list the ingredients and you will surely have a clearer picture of this beautiful Chocolate Nutella Frosting : butter, cream cheese, Nutella, melted chocolate, cocoa and powdered sugar. If you mix these ingredients in the right way and measure, you will have a really fantastic frosting in front of you. It can be used for cakes as well as cupcakes and some of you will simply want to eat a good portion of it with the spoon.

But why am I talking to you when you can see how my Fererro Rocher Cupcakes looked with this frosting. Really divine!

And if you are still in two minds, just prepare all the ingredients and soon you will see that this beautiful Chocolate Nutella Frosting will become a frequent guest in your kitchen.