Saturday, January 25, 2014

Chocolate-Nutella Cream Cheese Buttercream


Chocolate-Nutella Cream Cheese Buttercream by WickedGoodKitchen.com ~ An irresistible cream cheese buttercream made even better with Nutella! #cake #dessert #filling #frosting #recipe
a recipe by wickedgoodkitchen.com
Yield: Makes about 4½ cups;
enough to fill and frost two 9-inch layer cakes
or three 8-inch layer cakes

What makes our Chocolate-Nutella Cream Cheese Buttercream wicked good? This buttercream literally melts on your tongue and the flavor rings of nostalgia associated with the dreamiest of chocolate frostings. It is buttery, creamy and smooth with a hint of cream cheese and plenty of Nutella® flavor. Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Chocolate-Nutella Cream Cheese Buttercream is versatile and will pair extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Honest and truly, this buttercream is wicked good!

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®, softened
½ cup (148 grams) Nutella® Hazelnut Spread
2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
4 tablespoons (30 grams) sifted HERSHEY'S® Special Dark Cocoa, or your favorite
3½ to 4 cups (420 to 480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

Preparation

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.

Notes
Tips:
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
To make 1½ recipes of Chocolate-Nutella Cream Cheese Buttercream, the math has been completed for you below:
1½ cups (3 sticks or 339 grams) unsalted butter, softened (or part salted & part unsalted)
6 ounces (¾ 8-ounce package/170 grams) cream cheese, such as Philadelphia®, softened
¾ cup (222 grams) Nutella® Hazelnut Spread
1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
6 tablespoons (45 grams) sifted HERSHEY'S® Special Dark Cocoa, or your favorite
5¼ to 6 cups (630 to 720 grams) confectioners’ sugar, spooned in cup, leveled off & sifted

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