Chocolate Nutella Cream Cheese Buttercream

• Gluten free

• Condiments

  • 1/2 cup Nutella hazelnut spread

• Baking & Spices

  • 3 1/2 cups Confectioners' sugar
  • 4 tbsp Hershey's special dark cocoa
  • 2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Cream cheese

Found on wickedgoodkitchen.com

Description

Ingredients

• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
• ½ cup (148 grams) Nutella® Hazelnut Spread
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• 4 tablespoons (30 grams) sifted HERSHEYS® Special Dark Cocoa, or your favorite
• 3½ to 4 cups (420 to 480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Directions

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, Nutella® and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
• Gradually add cocoa and 3½ cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes. Before frosting cake layers, rebeat buttercream to ensure smoothness.