I could eat a bowl of this frosting. Well, maybe not really but it was quite tasty. I think it go well on a more delicate cake next time since it’s really rich and creamy. Also, I was concerned at how soft it was so I added 4 oz of melted chocolate. Then after being in the fridge over night it was actually very solid. I had to microwave it for just about 10 seconds so I could mix it up to frost the cake. Next time, I’ll try it without the melted chocolate, and I think the consistency would still be pretty perfect. There is a non-nutella brand out there that is dairy free. It’s delightful. It’s up to you if you want a softer frosting or hard. We refrigerated the whole cake before it was time to serve and it was the consistency of a hard buttercream. Yum.
1/2 c nutella (8 oz)
2.5 T powdered sugar (less or more depending on your sweet tooth)
1/4 c cream cheese
1/4 c butter
1 t vanilla
4 oz melted bittersweet chocolate (optional)
Blend butter and cream cheese until soft, add nutella and vanilla and beat. Add powdered sugar until it’s sweet enough for you. Fold in chocolate if you’re going to use the chocolate.