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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
Nutella Whipped Cream

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.

Reviews (5)

  • gwenlee 24 Mar, 2014

    This whipped up fine, like any other ganache. I used a whipping beater on my hand-mixer.
    If it separated, you either didn't chill it enough, or you whipped it too long/too high of a speed. If you're not familiar with whipping cream yourself, practice with that first.

    Awesome on brownies!

  • kvslcakes 14 May, 2013

    I don't get how this would work. the nutella isn't stable enough to whip. I just whip the cream and fold in the nutella.

  • Cranky baker 20 Apr, 2013

    I wonder if the previous reviewers actually *made* this or just liked the sound of it. I followed the directions almost exactly - only difference was that I chilled the mixing bowl and the mixture separately (I didn't have room in my fridge for a ginormous mixing bowl, so I put it outside). It never whipped! Eventually I got a curdled looking soupy mess that I couldn't use even use where it wouldn't be seen. Don't try this unless you want to waste $10!!

  • pidolucy 14 Apr, 2012

    Out of this world! I can see all kinds of potential uses for this delicious topping. It is even delicious in coffee!

  • pidolucy 8 Apr, 2012

    This is absolutely delicious! Such a simple, tasty treat that I can see using with all kinds of desserts.

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