1-First, choose your mixer attachment use a paddle for smooth and creamy frosting or a whisk for a light and airy texture. Beat the unsalted butter on medium-high speed for 3 to 5 minutes until it’s light and fluffy, setting the base for your buttercream.

2-Next, add the hazelnut spread, vanilla extract, and salt, then beat until everything is fully combined, which takes about 1 to 2 minutes.

3-Once mixed, incorporate the cocoa powder on low speed until it’s fully absorbed, about 1 to 2 minutes, to avoid any lumps.

4-Gradually add the powdered sugar in two parts, beating on low speed at first to keep things tidy, then increase the speed for a thorough blend.

5-Finally, slowly mix in the heavy whipping cream until the frosting is fully combined, and adjust as needed if it’s too thick, add cream one tablespoon at a time, or if it’s too thin, add powdered sugar two tablespoons at a time.

6-After preparing, you can use it right away or store it for later remember to adjust texture by folding gently if it’s too airy or whipping at high speed if it’s too dense.