Whether you're slathering this over a simple chocolate cupcake or merely eating it out of the bowl (hey, to each their own!), one thing is for sure. You'll never miss store-bought frosting again.

Homemade ‘Nutella’ Buttercream Frosting [Vegan, Gluten-Free]



For the frosting:

  • 1 cup organic non-hydrogenated vegetable shortening
  • 1 teaspoon vanilla
  • 2 1/2 to 3 cup vegan powdered sugar
  • approximately 1 cup homemade knockoff Nutella (below)

Knockoff Nutella:

  • 1 cup hazelnuts
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons dark cocoa powder, optional
  • 1 teaspoon vanilla
  • 1/2 cup pure maple syrup, more as needed
  • 2-3 tablespoons bourbon (optional if you want this to be a boozy version!)
  • 1/4 teaspoon sea salt
  • 2-3 tablespoons almond milk, or other non-dairy milk


For the Knockoff Nutella:

  1. In a food processor, add the first 7 ingredients and process.  Scrape the sides as needed and continue to process the ingredients.  Add the milk a tablespoon at a time; continue to process to your desired smoothness level.  Add more milk if you need to.

For the Frosting:

  1. Beat the shortening, vanilla, and Nutella in a large mixing bowl. Gradually add the powdered sugar until everything is combined well, scraping the sides as needed. The icing should be pretty firm.
  2. I only added about 2.5 cups of powdered sugar to the icing. If you want a stiffer icing, add the full 3 cups. It also depends what type of piping you plan on doing :-)
  3.  That's it! It's quite a delicious recipe.


For the piping, I used my trusty Wilton 1M tip for rose-making.


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