This frosting took a little bit of developing, but I honestly think I have nailed it!
This mixture tastes basically like a smooth Ferrero Rocher, and I am already thinking about all the wonderful things I can spread this one. If you have any leftover scrapings, it’s lush on a plain digestive!
Ingredients (to ice 12 cupcakes)
150g unsalted butter, softened
200g Icing Sugar
1-2 tbsp milk (optional)
To start, in a freestanding mixer with a flat handle, or using an electric whisk (or handheld, but it will take longer) and beat the butter for a good five minutes, or until it becomes visibly paler to look at.
Now start to slowly incorporate your icing sugar, a spoonful at a time, and once combined add your Nutella and combine this. If you need to at this stage you can loosen this up with some milk.
You can keep this is the fridge for a few days stored in an airtight container if you wish to make it ahead, just leave it out of the fridge for a few hours to soften and give it a good beat before you use it.