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Nutella buttercream with coffee, for hazelnut/mocha frosting

post #1 of 25
Thread Starter 
Ok, that's my plan. I typically use the 1/2 & 1/2 buttercream recipe. So, I was thinking 1/2 butter, 1/4 crisco and 1/4 nutella. Then I was going to use btwn 1 and 2 Tbs of coffee for the liquid. Do these proportions sound right to any of you that have used nutella in BC before? And you will be able to taste the coffee with that small amount, right?

This will all go on a chocolate cake for my sister and her soon-to-be husband. She got engaged last week, they both love Timmy's coffee (for any of you who have Tim Horton's in your area, you know how addicted people can get to it!)

Thanks for all your wisdom!!
"Be the change you wish to see in the world" - Gandhi

Airports are the new shopping malls - adam
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"Be the change you wish to see in the world" - Gandhi

Airports are the new shopping malls - adam
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post #2 of 25
oooh! that nutella sounds good! i don't know about the coffee though because i can't drink it....blows a hole in my stomach but it sounds good icon_biggrin.gif
post #3 of 25
I have used Nutella as a filling before, but I did not add it to buttercream. I took it out of the container and put it into a bowl and whipped it up for a few minutes with a hand mixer to beat air into it. It was great! If you want the coffee flavor added, I would add about 1/2 tsp of instant espresso to the whipped Nutella.
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #4 of 25
Question about the whipped Nutella...what is the consitency? Is it thin and runny? Or thick and creamy? Thanks for your help!
~~~Theresa~~~
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~~~Theresa~~~
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post #5 of 25
Thick and creamy and totally addicting!
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #6 of 25
Yum! sounds like something I will have to try in a chocolate cake this week. Love the idea of the espresso in the nutella, I just tried that last week for some cake balls I did but added the espresso to the cake mix. Can't wait to see what it is like in the filling! Thanks again.
~~~Theresa~~~
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~~~Theresa~~~
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post #7 of 25
I'm doing a chocolate/nutella cake for a co-worker of my husband. I was just going to add it to my regular BC and fill with same except add a straight coating of nutella first.
Never did it before but that's the plan.
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #8 of 25
One word of caution - the nutella as it is (unwhipped) might try to take off with your cake.
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #9 of 25
Take off with the cake???
It spreads like warm butter.
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #10 of 25
Perry, please explain "take off with your cake" . Does it tear the cake or pull?
~~~Theresa~~~
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~~~Theresa~~~
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post #11 of 25
I use Nutella as a filling, and have never thought of whipping it. Great Idea!! I will have to remember that!
Nutella is pretty thick and you have to put a generous layer down, so not to pull up the crumbs on the cake, as you are smoothing it! (is that a word- "smoothing"??)
post #12 of 25
Yes, ''smoothing'' is a real word. icon_wink.gif
Be nice to everyone, because everybody is wrestling with their own personal "giants".
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Be nice to everyone, because everybody is wrestling with their own personal "giants".
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post #13 of 25
Thanks icon_smile.gif
post #14 of 25
Quote:
Originally Posted by Samsgranny

Perry, please explain "take off with your cake" . Does it tear the cake or pull?



Yeah, its will pull up the cake (depending on the cake). But it won't happen if you whip some air into it.
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #15 of 25
Thread Starter 
Ok, but, I don't want something as overwhelming as pure nutella frosted over my entire dark chocolate cake. That is why I was going to cut it into my buttercream mix. Plus, that would be an aweful lot of nutella to frost the whole cake with.

I'm trying to go for a hint of the chocolate/hazelnut with a touch of coffee. Just for a flavor, not to take over.
"Be the change you wish to see in the world" - Gandhi

Airports are the new shopping malls - adam
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"Be the change you wish to see in the world" - Gandhi

Airports are the new shopping malls - adam
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