Ingredients
- 1/2 cup DIY “Nutella” frosting
- 3 tbsp unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 2 tbsp heavy cream, as needed
Directions
In the bowl of a stand mixer fitted with a paddle attachment, combine the “Nutella” with the butter, and the confectioners’ sugar and beat on medium-low speed until creamy, scraping down the bowl with a rubber spatula a few times. With the mixer on high, add the cream, just a bit at a time, and beat until the mixture is light and smooth.
Recipe courtesy of Christie Matheson, Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil, Chronicle Books (2011).
