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–+ servings
Nutella Whipped Cream

Luscious Nutella Whipped Cream: A Quick & Fluffy Treat

Experience the rich chocolate hazelnut flavor of Nutella whipped cream in this quick and fluffy treat.
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frosting
  • 8 oz Mascarpone Provides a creamy base; cream cheese can be used as a substitute.
  • 1 cup Heavy Cream Ensure it’s very cold for optimal whipping.
  • 1 cup Powdered Sugar Sweetens the frosting and enhances stability.
  • 1/2 cup Nutella Infuses delightful chocolate-hazelnut flavor.
  • 2 tbsp Cocoa Powder Optional; adjust according to taste.
  • 1 tsp Vanilla Extract Adds warmth and richness.

Equipment

  • Mixing bowl
  • Hand Mixer
  • spatula
  • Airtight Container
  • Piping bag

Method
 

Step‑by‑Step Instructions for Nutella Whipped Cream
  1. In a large mixing bowl, add the very cold mascarpone, heavy cream, powdered sugar, Nutella, cocoa powder, and vanilla extract. Use a spatula to gently mix the ingredients together until they are just combined.
  2. Begin mixing the ingredients with a hand mixer on low speed. Gradually increase to medium speed for 2-3 minutes as the mixture thickens, aiming for thick, fluffy soft peaks.
  3. Stop mixing when the whipped cream reaches a stable consistency that holds firm peaks. The final frosting should appear smooth and velvety.
  4. Transfer the whipped frosting into an airtight container and refrigerate for at least 30 minutes.
  5. Once chilled, stir the frosting to restore its fluffiness, then use a piping bag to decorate your desserts.

Nutrition

Serving: 2tablespoonsCalories: 100kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 10mgPotassium: 50mgSugar: 6gVitamin A: 5IUCalcium: 3mgIron: 1mg

Notes

Chill all ingredients for best results; avoid overwhipping to maintain texture.

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