Nutella Icing

4.5(26)

It appears that many people are having trouble with this recipe. As I have always had great success with it, I can only assume our differences lie in the quality of the whipped cream available 'here' as opposed to other places. I get fresh whipping cream - not the ultra-pasteurised stuff, so this is probably where our differences lie. If you have a source for 'real' cream, and not cream that has been radiated, I'm sure you'll enjoy the same success with this recipe. This makes enough to ice a 2-layer cake - provided you can stop yourself from eating it up right out of the bowl (and the beaters...and the spatula...)

by evelynathens·published 2003-10-01

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Dessert

Servings

2 layer cake

Total time

8 min

prep 8 min

Calories / serving

1587 kcal

Ingredients (3)

serves

13 ounces nutella
12 ounces whipping creamcream
1/2 teaspoon vanilla extractvanilla-extract

Instructions (1 steps)

01Empty nutella, whipping cream and vanilla extract into the bowl of your mixer, and beat (slowly in the beginning to avoid splatters) on medium-high, scraping sides and bottom of bowl with rubber spatula occasionally, until you have billowy clouds of chocolate-hazelnut cream.

Nutrition (per serving)

Calories: 1587 kcal
Protein: 14 g

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