Ratio of Nutella to whipping cream??

11 years ago

I want to make a layer cake, and have a Nutella filling for it--and I don't want it to be a soft filling. I'd like it more firm, like a firm-ish mousse, so it won't squish out when I put the layers of cake on the filling. I'm planning on using pourable ganache over the entire cake.

Does anyone have any suggestions as to the ratio of whipping cream to Nutella I should use--and how to incorporate the Nutella easily, since it's a bit on the dense site?

I also could use Pastry Pride, so any info on using that would also be appreciated.

Should I consider adding gelatin to the whipped cream-Nutella filling?

Thanks for any help, inspiration, and ideas!

Smiles,

Sooz

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Comments (9)

sooz
Original Author
11 years ago
Hmmmmm, doesn't anyone have any suggestions?? The good thing about suggestions is that if they don't work out, we can eat the results! How bad can that be??

Smiles,

Sooz
plllog
11 years ago
Hi Sooz. I wasn't going to make my own pitiful suggestion, though I used it as an example in another thread. I bet Grainlady knows and maybe she'll stop in tomorrow. Meantime, just for something to gnaw on, what I'd do is substitute the nutella for peanut butter in a PB frosting. But you said whipped cream that doesn't squoosh out. That part is beyond me. I do cakes, but not so many frosted ones. Linked below by the ever changing link maker is a blog that has a Nutella buttercream that's supposed to be fluffy. It's the whipped cream that has me flummoxed. I don't know how to make a whipped cream frosting that doesn't squoosh. I mean you could triple the sugar, but that wouldn't be good.

Alternatives: Heat the Nutella to be spreadable/pourable and layer whipped cream, Nutella, whipped cream. Or if you're really good with a pastry bag, you could do five layers. Then the Nutella kind of makes something for the cream to hang onto. (Technique (for those who want to know): Pipe a fat ring of something more solid, like dense buttercream, just around the edges, to hold in the squoosh. With a small tip, but not small enough to need compress the cream, pipe a close spiral of cream and smooth with a bent spatula. Pipe a Nutella spiral and smooth, then a cream layer, etc. Add chopped nuts and chocolate shavings between layers to make it more interesting, and give the goo something to hold onto.

Or just make whipped cream frosting as usual, heat the Nutella to fold together (not hot enough to melt the cream!), and add enough confectioner's sugar to get the stiffness/flavor you want. Put nuts chopped large and sweetened cocoa nibs or small chocolate chips in the middle to give the frosting something to cling to, and put sticks in to keep everything from sliding.

Good luck with it! What's the cake like, anyway?
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colleenoz
11 years ago
Sorry I was busy on the weekend. I made a mousse like filling for DD's wedding cake with about 2/3 lemon curd and 1/3 whipped cream. I'd use similar proportions for the Nutella.
plllog
11 years ago
Well, now the link disappeared entirely! Here's the URL: http://www.kitchentreaty.com/fluffy-nutella-buttercream-frosting/
Missing link!
sooz
Original Author
11 years ago
Thanks, Plllog for responding to my post and the suggestions.

I think the cake will be a double chocolate fudge cake, rather than a chocolate nutella cake. I was also thinking of maybe making sheshebop's chocolate mousse (she won a prize a a chocolate contest for it when she used it as the filling in a Kahlua chocolate cake) and subbing in some nutella for the filling. Special THANKS for the link, too--the frosting looks awesome and easy!

I did find myself over at cake central and got some idea from there, too-- so many choices (color me smiling)!

Thanks, Coleenoz, for the suggestion of similar proportions for the Nutella and whipped cream. I love lemon curd, and lemon mousse is lovely, light, and delicious!

Smiles,

Sooz
User
11 years ago
The best strategy might be to start adding small amounts of whipping cream to the Nutella and then eat a lot of it until you are happy with the consistency. These things take a lot of tasting.

Once you've figured out the right ratio, you'll have to start over, of course, because you'll be out of both whipping cream and Nutella.

You can make it in honor of Michael Ferrero, who devised this treat
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Today I was passing by The Grand Central Terminal in NYC. There was a big Nutella promotional thing going on. They took my picture. Yes, that is me with the strawberry head.

Disclaimer: I am not associated with Nutella. As a matter of fact I haven't even had Nutella for at least 10 years.

dcarch
sooz
Original Author
11 years ago
Great idea, momj47!! I like your strategy!

Archie, you're so handsome--even more so than on your videos!

Smiles,

Sooz
sheesh
11 years ago
We love nutella cakes, and also lemon cakes. It didn't occur to me to mix the nutella or the lemon curd with the whipped cream. I usually split the layers in half with floss, then spread a thickish layer of one or the other on the top of each layer, then pile sweetened whipped cream on that. Yes, it smooshes out a bit, but it's whipped cream and I think it looks pretty. I pour the ganache over the top cake so it drips down the sides. On the lemon cakes I frost the entire thing in whipped cream! I don't do anything to the whipped cream but add vanilla and powdered sugar and beat it very stiff. Cut with a serrated knife. The cakes keep several days in the fridge.

Ratio of Nutella to whipping cream??

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sooz
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Ratio of Nutella to whipping cream??

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