Nutella Whipped Cream

Luscious Nutella whipped cream is so delicious and versatile. Serve it on brownies, ice cream, crepes, apples, bread. This Nutella Whipped cream is featured in our Ferrero Rocher cake.

So many endless ways to enjoy this 2 ingredients, 5 minute dessert!

Course Dessert

Cuisine American, Italian

Prep Time 1

Cook Time 0

Mixing Time 4

Total Time 5

Servings servings

Calories 271kcal

Author Whitney Wright

Equipment

hand mixer

Ingredients

2/3 cup heavy cream
1 cup Nutella

Instructions

In a large bowl add the heavy cream. Whip on high speed until stiff peaks form.
Add the nutella and whip again until smooth and well combined. Use right away or cover and store in the fridge for up to 5 days. If you want a stiffer consistency, chill the nutella whipped cream for 30-60 minutes.

Notes

This recipe will make about 1 1/2 cups.

Be sure to whip the heavy cream until stiff peaks form — not soft peaks. You want the cream to be well whipped so it holds up better when combined with the Nutella.

Use cold cream for best results.

I don’t recommend freezing this whipped Nutella since it has heavy cream in it. When dairy is frozen it separates when thawed. For best results, enjoy fresh.

Nutrition