Hazelnut Cream Frosting
- 6 oz. regular cream cheese, room temperature
- 6 oz. unsalted butter, room temperature
- 3 cup powdered sugar
- 6 Tbsp. unsweetened cocoa powder
- 1 1/2 cup Nutella chocolate-hazelnut spread (about one jar)
- *Note: makes enough frosting for about 36 cupcakes. for one cupcake tin (12 cupcakes) divide ingredient measurements by 3
- the first step is to let the cream cheese and butter sit out and allow them to become room temperature. then i combine both in a medium sized bowl and mash them with a strong fork. then I proceed to whip them together until they are light and smooth. Once I add the cocoa powder and powdered sugar I then use an egg beater or mixer to continue to lightly beat the mixture together on low. When the dry ingredients are fully antiquated I then proceed to add the nutella and continue to mix on low, until the nutella is fully incorporated. Do not over mix or you could ruin the batch.
- If using right away make sure cupcakes have cooled before applying. If refrigerated before use be sure to let it sit out for a couple of minutes to soften before use!
- enjoy!
regular cream cheese, unsalted butter, powdered sugar, cocoa, nutella chocolatehazelnut, cupcake tin
Taken from www.epicurious.com/recipes/member/views/hazelnut-cream-frosting-51491531 (may not work)