I’m currently sitting at home typing this blog post as fast and furious as I can before my kids wake up from their naps. That’s right I said kids…as in plural, as in I now have more than one! Our little boy was born at home a little over a week ago on Sunday, May 17th and it’s been non-stop crazy since then. But in a good way of course.
So since I’m pressed for time I’m sharing a super simple, completely decadent buttercream frosting recipe with you today! I had initially planned on blogging about the whole scrumptious cake you see above but to be honest I was a tad disappointed with how the yellow cake turned out. Heavy, dense and slightly dry…bummer. I still think this is the best Yellow Cake recipe I’ve found to date so I’m sticking with that one as my go-to for now. The Nutella buttercream however was a whole different story. Not only was it good, it was GOOD. Forget putting it on the cake, I about made myself sick eating it with a spoon. But it was so, so worth it. Try it on homemade Yellow Cake, sandwiched between Chocolate Chip Cookies or even spread over Sugar Cookie Bars.
Or….just eat it with a spoon.
- 1 stick Unsalted Butter, room temperature
- ½ c. Crisco
- 4 c. Powdered Sugar
- 1 c. Cocoa Powder
- ¾ c. Nutella
- 1 c. Heavy Whipping Cream
- 2 T. Pure Vanilla Extract
- In the bowl of an electric mixer, beat the butter and Crisco together on medium speed until smooth and creamy. Gradually beat in the powdered sugar and cocoa powder on low speed until combined. Slowly add the heavy whipping cream and vanilla and beat until smooth. Beat in Nutella until frosting is well combined and smooth. Use on cupcakes, cake, cookies or eat with a spoon.