Nutella Buttercream

Decorating By nantiux Updated 14 Nov 2014 , 11:07am by winniemog

nantiux Posted 14 Nov 2014 , 9:50am
post #1 of 4

AHello ! I'm new here and also at cake decorating... Yesterday I was making Nutella buttercream to frost one cake and I beat it for about 10-15 minutes. When I stop it it was runny and look like melted.. Why?? Did i overbeat her??? Thanks in advance for the answers!

3 replies
winniemog Posted 14 Nov 2014 , 9:59am
post #2 of 4

Could you post your recipe please?

nantiux Posted 14 Nov 2014 , 10:51am
post #3 of 4

ANutella Buttercream Frosting recipe from My Baking Addiction

2 sticks unsalted butter, softened 1-13oz jar of Nutella pinch of salt 1 Tbsp vanilla extract 2 pounds powder sugar 6-8 Tbsp heavy cream or milk I didn't have any heavy cream and I put 8 tbsps milk because at the beginning it was very stiff...

winniemog Posted 14 Nov 2014 , 11:07am
post #4 of 4

AI tend to use swiss meringue buttercreams, rather than the American buttercream you have made. It does seem like quite a bit of liquid, but hopefully someone who is experienced in ABCs could comment.

My only other suggestion is that if your climate it warm, or the buttercream seems quite runny, you could try chilling it in the fridge for a little while, and then rebeat to see if the consistency improves.

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