How to Make Nutella Icing without Powdered Sugar

  • How to Make Nutella Icing without Powdered Sugar zfranciscus

    I received so many good tips on how to make a sugarless no-bake cheesecake: How to Replace Icing Sugar in a No-Bake Cheesecake

    As a final touch I want to put Nutella frosting on top of the cake. A layer of Nutella will be amazing, and it really complement the basic recipe. But nutella is very thick, and rigid. Spreading it on top of cheesecake will be tough, and I thought why not change it into an icing ! I found a number of recipe to do this, but they all involve powdered sugar. For example (I got this from


    3/4 c butter, softened

    1/4 Nutella

    1 tsp vanilla

    1 Tbs milk

    3 c powdered sugar

    Blend all ingredients in a bowl until smooth. Adjust consistency by adjusting with a little more milk if too stiff, or a little more powdered sugar if too runny.

    Can I still make a frosting out of this recipe without a powder sugar?

  • A simple alternative would be to make a ganache flavored with Frangelico or another hazelnut liqueur. This has the advantage of having much less sugar, and probably better overall flavor, than an even-more-sweetened Nutella, assuming you start with a reasonably dark chocolate. All you do is boil cream, and pour it over a similar quantity by weight of chopped chocolate, into which you've added a healthy splash of hazelnut liqueur (or the liqueur can go into the cream as you bring it to a boil; either way works in my experience). Then stir vigorously until all the chocolate is smoothed out. You can pour it over while the mixture is still moderately warm and refrigerate it with the cheesecake. It will not be Nutella, but from experience it will be good, and evoke the same basic flavors.

    Alternatively, most cheesecakes I am familiar with aren't topped with an icing, but a mixture of say cream or sour cream and other ingredients, sometimes added in the last few minutes of baking. These usually spread out reasonably well. You could consider softening the nutella in the microwave and mixing with a bit of cream, which will be a sort of less heavy ganache.

  • I would suggest making an almost mouse out of it by heating then folding into whipped cream or going more with just adding some cream and whipping together.

sugar cheesecake
Related questions and answers
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  • I usually put some amount in a cup and add a very small amount of water to start mixing. This is usually effective as long as the amount of water is very small compared to chocolate, in which the chocolate still has a strong taste. I thought of using milk, but I do not want the chocolate's taste to be faded (milk has a taste compared to water being neutral ).I also tried using the microwave, but that was pretty useless. I want something really fast and reliable.

  • , but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3..., and oats. Frosting (US) is icing (UK, CA, AU). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder. Turnover (US) or hand pie (US) is pasty (ˈpas-tē) (UK, AU... to 36% milkfat. Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers Regular Cream (AU) or Pure Cream (AU) are roughly 40% butterfat without

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