Brown Sugar Hazelnut Buttercream
Makes 2 cups
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ½ cup (113 grams) unsalted butter
  • ¼ cup (60 grams) warm whole milk (105°F/40°C to 110°F/43°C)
  • 3 cups (360 grams) confectioners’ sugar
  • 3 tablespoons (48 grams) chocolate-hazelnut spread*
  • 1 teaspoon (3 grams) kosher salt
  1. In a small saucepan, bring brown sugar and butter to a boil over medium-high heat. Boil for 1 minute. Remove from heat, and let cool for 15 minutes. Stir in warm milk.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat brown sugar mixture, confectioners’ sugar, chocolate-hazelnut spread, and salt at medium speed until lightened in color, about 2 minutes. Use immediately.
*We used Nutella.
Recipe by Bake from Scratch at