In the bowl of a Stand mixer fitted with the paddle attachment (or using a hand mixer), Whip Nutella and Butter together for about 3 minutes, until completely combined and lighter in color.

Scrape down the sides and bottom of the bowl. Set your mixer to stir and add your powdered sugar one cup at a time, mixing until fully combined.

Add your vanilla and 3 tablespoons of whipping cream. Starting on low to combine, increase the speed and whip your buttercream for 3-5 minutes until it is noticeably lighter in color. You’ll want your buttercream to be stiff enough to pipe and still maintain its shape, but light and fluffy, not heavy and dense. If the mixture is still too thick, add up to 2 tablespoons of whipping cream. Make sure to whip well after each addition of extra cream. Store tightly covered in the fridge for up to a week.