Hazelnut Cream Filling
Makes about 7 cups
  • 3 cups (681 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioners’ sugar
  • ½ cup chocolate-hazelnut spread*
  • 1 tablespoon vanilla extract
  • ¼ cup heavy whipping cream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 2 minutes. Gradually add confectioners’ sugar, a few tablespoons at a time, beating well after each addition. Add chocolate-hazelnut spread, 2 tablespoons at a time, beating well after each addition, stopping to scrape sides of bowl. Beat in vanilla. With mixer running, gradually add cream until desired consistency is reached. Increase mixer speed to medium-high, and beat for 3 minutes. Use immediately, or cover and refrigerate for up to 3 days.
*We used Nutella.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/hazelnut-crepe-cake/