I made a Nutella Ganache Frosting that turns plain cakes and pies into something people will actually fight over.

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I’m obsessed with this whipped chocolate Nutella ganache. I love how Nutella and heavy cream team up into something light but outrageously rich, and I catch myself spooning it straight from the bowl at midnight.

It makes cupcakes and even a simple tart feel like luxury without trying too hard. But the real pull is texture.

Silky, airy, and it holds up when you pile it on as a Nutella Ganache Frosting or use it in a Cupcake And Icing Recipe. No pretension.

Just chocolatey, hazelnut glory that wrecks any diet plan and makes mornings illegal.

Ingredients

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Chocolate: Basically the backbone, gives rich chocolate punch and smooth, fudgy depth.
Heavy cream (warm): Makes the ganache glossy and silky, helps everything melt together.
Heavy cream (cold): Plus it whips into lightness, makes frosting airy and fluffy.
Nutella: Adds hazelnut sweetness and a cozy, almost brownie-like chocolate note.
Unsalted butter: It’s what makes the frosting silky and spreadable, no greasy taste.
Vanilla extract: Adds sweet rounding, softens bitterness and makes it taste homemade.
Sea salt: Basically wakes up the chocolate, balances sweetness with a small contrast.
Powdered sugar (optional): If you want stiffer, sweeter frosting without messing texture too much.

Ingredient Quantities

8 oz (225 g) good-quality semisweet or bittersweet chocolate, chopped (use chips if you must)

1/2 cup (120 ml) heavy cream, plus another 1/2 cup (120 ml) cold for whipping

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

2 tbsp (28 g) unsalted butter, room temperature (helps make it silky)

1 tsp vanilla extract

1/8 tsp fine sea salt, or a pinch

Optional: 2-4 tbsp powdered sugar if you want it sweeter or stiffer

How to Make this

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1. Chop the chocolate or dump in chips into a heatproof bowl, set aside.

2. Heat 1/2 cup (120 ml) heavy cream in a small saucepan until it just starts to simmer, not boil. If you boil it you’ll scorch the chocolate, so watch it.

3. Pour the hot cream over the chocolate and let sit 1 minute to melt, then stir gently until smooth and glossy.

4. Stir in 1/2 cup (150 g) Nutella, 2 tbsp (28 g) room temp butter, 1 tsp vanilla and 1/8 tsp salt until fully combined. Taste and add 2 to 4 tbsp powdered sugar now if you want it sweeter or stiffer.

5. Cover the ganache and chill in the fridge for about 45 minutes to 1 hour, or until it’s thick but still scoopable. If it gets too hard, let it sit at room temp a few minutes.

6. Meanwhile chill another 1/2 cup (120 ml) heavy cream and your mixer bowl and beaters for 10 minutes in the fridge. Cold cream whips better.

7. Using a hand or stand mixer on medium-high, whip the chilled heavy cream to soft peaks. Fold about a third of the whipped cream into the chilled ganache to lighten it, then fold in the rest gently until totally uniform and airy. Don’t overmix or it will deflate.

8. Taste and adjust sweetness or salt if needed. If it’s still too loose, chill 15 to 30 minutes and re-whip briefly on low.

9. Use immediately to pipe or spread on cakes, cupcakes, pies or eclairs, or keep in the fridge up to 5 days. Bring to room temp and whip briefly before using if it firms up.

Equipment Needed

1. Heatproof bowl for the chopped chocolate or chips
2. Small saucepan to heat the cream
3. Rubber spatula or wooden spoon for stirring and folding
4. Measuring cups and spoons, plus a kitchen scale if you like accuracy
5. Hand mixer or stand mixer with chilled bowl and beaters (or just beat by hand if you gotta)
6. Mixing bowl for whipping the cold cream (can be the stand mixer bowl)
7. Fine mesh sieve or small sifter for the powdered sugar, if using
8. Piping bag and tip or an offset spatula for spreading/ decorating, plus a container to chill the ganache in

FAQ

8 oz (225 g) good-quality semisweet or bittersweet chocolate, chopped (use chips if you must)

1/2 cup (120 ml) heavy cream, plus another 1/2 cup (120 ml) cold for whipping

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

2 tbsp (28 g) unsalted butter, room temperature (helps make it silky)

1 tsp vanilla extract

1/8 tsp fine sea salt, or a pinch

Optional: 2-4 tbsp powdered sugar if you want it sweeter or stiffer

Q: Can I make this ahead? A: Yes, you can make it up to 3 days ahead. Keep covered in the fridge. Bring to room temp and re-whip or stir before using.

Q: How do I fix a grainy or split ganache? A: Warm it gently over a double boiler or microwave in short bursts, stirring until smooth. If needed add a teaspoon of warm cream and whisk in slowly.

Q: Can I use milk chocolate instead? A: You can, but the frosting will be sweeter and softer. Reduce added sugar, or chill longer so it firms up.

Q: Is this stable for piping and holding on a cake? A: It holds fine at cool room temps, but in warm kitchens refrigerate before serving. For very hot conditions, add powdered sugar or chill longer for stability.

Q: Can I freeze it? A: Yes, freeze in an airtight container up to 2 months. Thaw overnight in the fridge, then bring to room temp and re-whip gently.

Q: Do I need a mixer? A: Not strictly. You can whisk by hand, but a hand mixer makes the whipped texture easier and faster.

Easy Whipped Chocolate Nutella Ganache Frosting Recipe Substitutions and Variations

Chocolate (8 oz semisweet or bittersweet): use equal weight of milk chocolate if you want it sweeter but it will be softer; or use dark chocolate chips or bar of similar cocoa percent, melt as directed; for a pantry hack use 3 tbsp unsweetened cocoa powder + 2 tbsp butter per ounce of missing chocolate, whisk into the warm cream — it works in a pinch but flavor/texture change.
Heavy cream (1/2 cup + 1/2 cup cold): full fat coconut cream is the best dairy free swap, chill first so it whips; or use half and half with 1 tbsp melted butter per 1/2 cup to boost fat, note it may be slightly looser; evaporated milk is OK for a denser, less rich ganache but will be thinner.
Nutella (1/2 cup): any chocolate hazelnut spread works, Skippy or natural chocolate-hazelnut brands are fine; for a no-hazelnut option use creamy peanut butter + 1 tbsp cocoa powder + 1 tsp honey to mimic flavor; or almond butter + a touch of melted chocolate if you want a milder taste.
Unsalted butter (2 tbsp): use equal amount coconut oil for dairy free, it firms up when chilled; or use margarine or vegan butter in the same amount, but it might be slightly less silky; if you forget it, 1 tbsp of extra Nutella or a splash more cream helps, though texture will change.

Pro Tips

1) Use the best chocolate you can afford, chop it unevenly so some bits melt slower and you get a silkier finish, and if your chocolate looks grainy after mixing, keep stirring off heat for a minute longer instead of reheating.

2) Warm every tool that touches ganache just a little, like the bowl and spoon, by rinsing with warm water then drying; it helps the ganache stay glossy and makes folding easier, but don’t actually heat the whipped cream or it wont whip.

3) If the ganache gets too firm in the fridge, don’t blast it with heat. Let it sit at room temp 10 to 20 minutes, then stir gently or whisk on low; sudden microwave heating will separate it and ruin the texture.

4) When folding whipped cream in, do it in thirds and use a big rubber spatula, scraping the bowl in wide arcs; stop when it’s uniform, overmixing will deflate it and make the frosting heavy.

5) Taste and tweak at two points: once after adding Nutella and butter to the hot chocolate base, and again after folding in the whipped cream; small tweaks of salt or powdered sugar are better than trying to fix an overly sweet or flat batch later.

Easy Whipped Chocolate Nutella Ganache Frosting Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made a Nutella Ganache Frosting that turns plain cakes and pies into something people will actually fight over.

Servings

servings

Calories

367

kcal

Equipment: 1. Heatproof bowl for the chopped chocolate or chips
2. Small saucepan to heat the cream
3. Rubber spatula or wooden spoon for stirring and folding
4. Measuring cups and spoons, plus a kitchen scale if you like accuracy
5. Hand mixer or stand mixer with chilled bowl and beaters (or just beat by hand if you gotta)
6. Mixing bowl for whipping the cold cream (can be the stand mixer bowl)
7. Fine mesh sieve or small sifter for the powdered sugar, if using
8. Piping bag and tip or an offset spatula for spreading/ decorating, plus a container to chill the ganache in

Ingredients

8 oz (225 g) good-quality semisweet or bittersweet chocolate, chopped (use chips if you must)
1/2 cup (120 ml) heavy cream, plus another 1/2 cup (120 ml) cold for whipping
1/2 cup (150 g) Nutella or other hazelnut spread
2 tbsp (28 g) unsalted butter, room temperature (helps make it silky)
1 tsp vanilla extract
1/8 tsp fine sea salt, or a pinch
Optional: 2-4 tbsp powdered sugar if you want it sweeter or stiffer

Directions

Chop the chocolate or dump in chips into a heatproof bowl, set aside.
Heat 1/2 cup (120 ml) heavy cream in a small saucepan until it just starts to simmer, not boil. If you boil it you'll scorch the chocolate, so watch it.
Pour the hot cream over the chocolate and let sit 1 minute to melt, then stir gently until smooth and glossy.
Stir in 1/2 cup (150 g) Nutella, 2 tbsp (28 g) room temp butter, 1 tsp vanilla and 1/8 tsp salt until fully combined. Taste and add 2 to 4 tbsp powdered sugar now if you want it sweeter or stiffer.
Cover the ganache and chill in the fridge for about 45 minutes to 1 hour, or until it’s thick but still scoopable. If it gets too hard, let it sit at room temp a few minutes.
Meanwhile chill another 1/2 cup (120 ml) heavy cream and your mixer bowl and beaters for 10 minutes in the fridge. Cold cream whips better.
Using a hand or stand mixer on medium-high, whip the chilled heavy cream to soft peaks. Fold about a third of the whipped cream into the chilled ganache to lighten it, then fold in the rest gently until totally uniform and airy. Don’t overmix or it will deflate.
Taste and adjust sweetness or salt if needed. If it’s still too loose, chill 15 to 30 minutes and re-whip briefly on low.
Use immediately to pipe or spread on cakes, cupcakes, pies or eclairs, or keep in the fridge up to 5 days. Bring to room temp and whip briefly before using if it firms up.

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.