Three ingredients are enough to prepare the Nutella frosting and thus have a delicious and versatile cream available.
We all know that Nutella frosting should be made for cupcakes, but raise your hand if you have managed to resist the temptation to taste it freshly made. I guess you are all still here reading, with your hand firmly fixed on the screen (or mouse) and we understand you very well.
The frosting cream that we offer is perfect both for decorating classic cupcakes , as mentioned at the beginning, and for covering stuffed cakes . Our version, based on Nutella and mascarpone, is really simple to prepare and just a few ingredients will be enough, three to be precise. In addition to the two mentioned, in fact, icing sugar will be needed. Let’s see together how to make the nutella and mascarpone frosting.
How to prepare the Nutella frosting recipe
- First, combine the cold mascarpone from the refrigerator and the icing sugar in a bowl.
- Whip the two ingredients with an electric mixer, starting at low speed and gradually increasing it until you get a smooth cream.
- At this point, add the Nutella . If it is too hard (this usually happens in winter) just put it in the microwave for 8-10 seconds without a lid.
- Your frosting is ready to be used. Transfer it to a pastry bag and keep it in the refrigerator until ready to decorate.
Nutella Frosting: 2 variants
This delight can also be prepared using cream or philadelphia . The Philadelphia and Nutella frosting will be more compact and will lend itself better to the decoration of cupcakes (try it with chocolate cupcakes ). To prepare it, use spreadable cheese in equal quantities. For the Nutella and cream frosting, which is lighter and fluffier and ideal for covering cakes, you will need 200 g of unsweetened vegetable cream.
The mascarpone and Nutella frosting for cakes can be kept in the refrigerator for 2-3 days.
Riproduzione riservata © - WT
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