A delicately sweet Swiss Meringue Buttercream frosting, with chocolate-y hints and a smooth Nutella flavor!
Keyword chocolate, hazelnut, nutella
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
5room temperature egg whites
2cupsroom temperature butter
1/4cupNutella hazelnut spread
Set out your egg whites and butter to warm up to room temperature. Before using the butter, it needs to be extremely soft.
Place your egg whites, sugar, and salt in a Bain-Marie (double boiler) over simmering water. Whish the mixture until the sugar has dissolved (it shouldn't feel grainy when rubbed between your fingers) and the temperature reaches 160 degrees.
Then, transfer the meringue to the bowl of your mixer and whisk on high until it has cooled to room temperature and creates high peaks.
Next, reduce the speed of the mixer to low and add in the butter, one tablespoon at a time. Before adding in the next tablespoon, be sure that the prior has fully combined. Don't be alarmed if your buttercream begins to appear soupy or chunky halfway through; keep adding the butter, slowly, and the frosting will pull itself back together!
Once all the butter is combined, set aside a little more than a cup of the buttercream in a separate bowl. You want to save some bright buttercream for the white details on the hedgehog because the hazelnut flavoring will slightly color the remaining frosting.
Finally, add in the Nutella. Mix and taste test, adding a bit more if you prefer a stronger hazelnut flavor.