Who can resist that Hazelnut heaven that is Nutella. When I torte and fill a cake one of my favorite fillings is this Nutella Buttercream recipe. Please enjoy!
Basic Wilton Vanilla Buttercream Recipe
1/2 cup solid veg. shortening
1/2 cup butter or margarine ( I use unsalted butter)
1 teaspoon Wilton clear vanilla extract ( I usually use 3 tsp--I love vanilla)
4 cups SIFTED confectioner's sugar (sifting makes all the difference!)
2 Tablespoons milk
Cream Butter and shortening with electric mixture. (MAKE SURE YOU CREAM IT WELL) Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in , icing will appear dry. Add milk and beat at medium speed until light and fluffy.
Yields 3 cups.
To make Nutella Buttercream Filling
To use as a filling, depending on cake size. I take about half of the Wilton Vanilla Buttercream and add about 3/4 - 1 cup of Nutella. Mix with a regular butter knife.
Instead of spreading it on the cake I usual get a small ball and flatten it with my hands then place it on the area, repeating until cake is covered. I've found it is very thick and doesn't spread well.
If you want it thinner just use less Nutella, especially if you plan to use it for the top of cupcakes or for covering an entire cake. I’d say about a 1/3-1/2 cup.
Click here for one of my most favorite places for cake filling inspiration. I'm anxious to play with her Chai Spice Buttercream concept.