If you’re looking for an easy, quick recipe for a no-cook filling, perfect for cakes and desserts, Nutella cream is the ideal choice! You only need two ingredients—Nutella and heavy cream—and in under 10 minutes, it’ll be ready to elevate sponge cakes, cream puffs, chiffon cakes, or even a simple crepe. The secret to achieving the perfect consistency, so the cream doesn’t ooze out when you slice your dessert, lies in whipping the cream to perfection and gently folding in the Nutella without deflating it. In this recipe, I’ll share all my tips, along with ideas for pairing Nutella cream with other fillings. Follow these simple steps, and you’ll have a delicious, versatile cream that’s perfect for any occasion. Then all that’s left is to have fun experimenting with new combinations to make your desserts even more irresistible!
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Ingredients for about 1 ½ cups of Nutella cream
- Power 146,71 (Kcal)
- Carbohydrates 11,31 (g) of which sugars 9,83 (g)
- Proteins 1,23 (g)
- Fat 10,67 (g) of which saturated 4,97 (g)of which unsaturated 0,00 (g)
- Fibers 0,95 (g)
- Sodium 7,18 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
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How to make Nutella cream for cake filling
To prepare the Nutella cream, start by placing the bowl and beaters you will use for whipping the cream in the freezer for about ten minutes; this will help the cream whip up faster. It’s also important that the heavy cream is very cold, so take it out of the refrigerator just a moment before whipping.
On the other hand, the Nutella shouldn’t be too hard, or you will have difficulty incorporating it into the whipped cream. Therefore, in winter, when it tends to harden, it’s best to soften it by immersing the closed jar in hot water for 5 minutes, or microwaving the necessary amount for 5 seconds until it becomes fluid. Be careful: it shouldn’t be too hot, or it will deflate the cream.
Next, pour the heavy cream into the bowl and whip it with the electric mixer for a few minutes until you achieve a stiff mixture (2). To test if it’s whipped properly, turn the bowl upside down: the cream shouldn’t move or slide; it should stay well adhered to the sides and bottom of the bowl.
At this point, add half of the Nutella. Using a spatula, gently fold it into the cream with slow, upward strokes, being careful not to deflate the whipped cream.
Once well combined, add the remaining Nutella and continue folding it in the same way, gently and from the bottom up, until you get a smooth, even mixture.
Let the Nutella cream chill in the refrigerator for 30 minutes before using it to fill your desserts.
How to store
You can store Nutella cream in the refrigerator for a couple of days.
Varied doses for servings