1-First, ensure your butter is at room temperature for smooth blending. Beat the 1 cup (226 grams) of unsalted butter in a large bowl with a mixer on medium speed until it’s smooth, which takes about 2 minutes. This step builds a creamy base that makes the rest easier.

2-Next, add the 4 cups (460 grams) of confectioners’ sugar, 3/4 cup (225 grams) of chocolate-hazelnut spread, 1/3 cup (80 ml) of heavy cream or milk, and 1 teaspoon of pure vanilla extract. Start on low speed for 30 seconds to combine, then crank it up to medium-high for 2 minutes to get that fluffy texture.

3-If the mixture seems too thin, add up to 1/2 cup more confectioners’ sugar; if it’s too thick, stir in 1 tablespoon more cream or milk. Don’t forget that pinch of salt to balance the sweetness it makes a big difference. Once done, you can use it right away or store it covered in the fridge for up to a week.