Nutella Whipped Cream

Serve this sweet topping alongside the Milk Chocolate Cake recipe from Kathleen King, owner of Tate's Bake Shop.

  • Yield: Makes enough for one 9-inch square cake

Source: The Martha Stewart Show, April 2012


  • 2 cups heavy cream
  • 1 cup Nutella


  1. In a small saucepan, bring heavy cream to a boil over medium-high heat. Remove from heat and whisk in Nutella until smooth. Transfer mixture to the bowl of an electric mixer; refrigerate until chilled.

  2. Attach bowl to electric mixer fitted with the paddle attachment; beat until creamy and smooth. Use immediately.


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