Nutella 3 Ways

Nutella 3 Ways

Printable recipe for Nutella 3 Ways provided by Cooks Corner, Green Bay.


NUTELLA FROSTING (frosts 24-30 cupcakes)

4 TBS unsalted butter, room temperature

1 tsp vanilla extract

1/2 cup Nutella

3-4 cups powdered sugar

2-4 TBS milk

Sprinkle of salt


In a mixing bowl, beat the butter, vanilla and Nutella until smooth. Add the milk,  

1TBS at a time and the powdered sugar, 1/2 cup at a time, beating after each addition until well combined and you have gotten your desired consistency. Frost.




1/3 cup milk

1/3 cup water

1/2 cup sugar

2 TBS light corn syrup

3 TBS cocoa powder

1 tsp vanilla

1/2 cup Nutella

pinch salt


Whisk the milk, water, sugar, corn syrup and cocoa powder in a saucepan over medium heat until well combined. Continue to whisk until the sauce starts to bubble. Remove from the heat and stir in the vanilla and Nutella. Serve over ice cream; store the remaining fudge in an air-tight container in the fridge.




3 TBS Nutella

1 1/2 cup milk


Heat the Nutella with 1/2 cup milk in a small saucepan over medium heat. Whisk until well combined. Add the remaining milk and whisk until smooth and hot.

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