Hi everyone!
I'm new here, and I have to say that I really love it here at CakeCentral. Everybody seems so helpful, and talented!
I was just wondering what is the best way to use Nutella as a filling? I have been searching the net, and there are so many different ways! I don't really want to drastically change the taste of it, I basically just want to make it lighter, and maybe fluffier. Should I just add Cool Whip? Or should I mix it with Whipped Cream? Any opinions would be greatly appreciated! 
Thanks,
Val
Guess it would depend on if you want to/need to refrigerate your cake or not. I wouldn't use Cool Whip or Whipped Cream if you are going to have to have it sit out very long - although either sounds good if you plan to keep it in the fridge.
What about mixing it with your buttercream if you plan to not refrigerate? (as long as you are using a recipe for BC that doesn't have to go in the fridge)
Thank you both for your replies! I think I might try a couple of different ones. It's just a practice cake, so it doesn't really matter if it goes in the fridge or not. I was wondering about mixing it with buttercream, but do you think it would change the taste too much? 
Thank you.
I made a Nutella filling last week and since Nutella is sort of expensive and this was a gift cake I decided to mix it with cream cheese to make it go further. It was still yummy, but did dilute the taste a little bit, which was good in a a way because it sort of cut the buttercream on teh oputside of the cake.
Thanks everyone for all of your answers! One more thing... what would be the best type of icing to use with this? Should I use a whipped cream icing, or a buttercream?
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