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Milk Chocolate and Nutella Icing

by Martha Swift & Lisa Thomas from The Primrose Bakery Book

Droolworthy milk chocolate and Nutella icing from The Primrose Bakery Book. The perfect topping for any cupcake or cake recipe - that's if it lasts that long!

From the book

Martha Swift, Lisa Thomas


Ice Primrose Bakery's Nutella Cupcakes using this recipe. 

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300g good-quality milk chocolate (at least 20% cocoa solids)
60ml double cream
2 tbsp unsalted butter
½ tsp good-quality vanilla extract
250g Nutella chocolate hazelnut spread

Essential kit

You will need an electric hand mixer.


Melt the chocolate either in a heatproof bowl over a saucepan of simmering water on the hob, or in a microsafe bowl in the microwave (heat on a medium heat for 1 minute, stir and then heat for a further minute, taking care not to burn the chocolate). When the chocolate is melted and runny, pour into a large mixing bowl and allow to cool slightly.

Add the double cream, butter and vanilla extract and beat well with an electric hand mixer. Beat in the Nutella until the icing is smooth and creamy. It should be suitable to use straight away, but if it is a little runny put it into the fridge for half an hour or so. You can store any unused icing in the fridge for 3-4 days. Before reusing, allow it to come to room temperature and beat well.

More Recipes from The Primrose Bakery Book

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Nutella Cupcakes

by Martha Swift & Lisa Thomas from The Primrose Bakery Book

Chocolate and Banana Loaf

by Martha Swift & Lisa Thomas from The Primrose Bakery Book


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From the book: The Primrose Bakery Book

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