Step 1

In a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 to 2 minutes. 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened

Step 2

Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 2 ½ cups (283 g) powdered sugar

Step 3

Mix in the vanilla extract, heavy cream, and salt. Beat to combine. ⅛ teaspoon salt 2 teaspoons vanilla extract 2 Tablespoons heavy cream

Step 4

Add Nutella and beat until smooth and combined. 1 cup nutella

Step 5

Use immediately or store for up to 4 days in the fridge covered. Re-whip if necessary before using.