Learn how to make sweet and creamy. white chocolate buttercream frosting with this easy recipe. Although it looks simple, the frosting is made with melted white chocolate, so extra flavor hides in every creamy swirl. The frosting is very rich and wonderfully thick, so it holds a beautiful shape when piped. try it vanilla cupcakes with raspberry filling!
One reader, Amy, commented: “Normally I don’t write reviews about any recipe I’ve tried, but today, I did. This is the best buttercream frosting ever. I’ve tried many different ones and they just fall short. Today was different, this was all that and then some… I’m still licking my fingers. ★★★★★”
One reader, Fred, commented: “This is the perfect frosting for almost anything. I used it on my first wedding cake for our granddaughter. It freezes so gently and channels exquisitely… ★★★★★“
Set aside, vanilla buttercream and cream cheese frostingand usher in the new white frosting in town. (I still love them both, though. There’s room in my heart—and my kitchen—for all the frostings.)
But maybe you’re tired of the same old vanilla frosting. And while I love cream cheese frosting, I know a lot of people in other countries have trouble making it, because it’s not always easy to find brick-style cream cheese outside of the US. So I wanted to post another option for a delicious white frosting that tastes good in a variety of desserts.
Why You’ll Love This White Chocolate Buttercream
- Extra creamy and rich melted white chocolate.
- Maintains shape when channeled
- Spreads easily on baked goods.
- You can dye it one color (see it colored above these white chocolate and mint cupcakes)
- White chocolate tastes great with so many different flavors.
If you love white chocolate, you will enjoy these strawberry and white chocolate cupcakes also. I add freeze-dried strawberries to make a delicious strawberry white chocolate frosting!
Take these 6 ingredients
- White chocolate: For the best flavor and texture, we need real white chocolate. Don’t use white chocolate morsels or melted candy here; Get authentic white chocolate bars.
- Unsalted butter: Start with room temperature butter. Butter at room temperature It’s cooler than you think. If the butter is too hot, the frosting will be thin and taste greasy.
- Confectioner’s sugar: We are using less confectioners’ sugar in this frosting than in vanilla buttercreambecause white chocolate is already sweet.
- Heavy cream or half and half: The liquid thins out and adds even more creaminess to the frosting. You can use heavy cream or half and half. Milk works in a pinch.
- Vanilla extract: Vanilla extract adds amazing flavor.
- Salt: A pinch of salt offsets all the sweetness.
The best white chocolate to use in frosting
The best white chocolate frosting starts with real white chocolate. Do not use white chocolate morsels because they contain stabilizers that prevent them from melting to the correct consistency. You need the “baking chocolate” bars found in the baking aisle near the chocolate chips. I like Baker’s and Ghirardelli brands, which come in 4-ounce bars. You need 6 ounces of white chocolate for this recipe, so you will use 1 and 1/2 bars. Save the rest for a batch of strawberry and cream cookies!
Start by chopping the white chocolate and placing it in a microwave-safe bowl. (I usually use a glass liquid measuring cup.) Microwave in 20-second increments, stopping and stirring after each increment. The short bursts of heat allow the white chocolate to melt without burning. Once completely smooth, set it aside to cool to room temperature for about 20 minutes.
The rest of the recipe is similar to making regular. vanilla buttercream either strawberry buttercreamand you will add the cooled melted white chocolate during the process. You will need a portable either stand mixer.
It looks like vanilla buttercream, but it’s silkier, smoother, and has an extra rich flavor. You will love it.
What tastes better with white chocolate buttercream frosting?
White chocolate pairs wonderfully with so many flavors, like chocolate, raspberry, lemon… the list goes on and on! This recipe makes enough for 12 to 16 3-layer cupcakes. 6 inch cakeor a 9×13 inch quarter vanilla sheet cake. I recommend 1.5 times the recipe for a 2-layer cake.
Try this white chocolate frosting on:
Really, it’s great for almost anything you might normally cover with vanilla buttercream or cream cheese frosting!
It also makes a wonderful filling for cupcakes. See my post at How to fill cupcakes to know how to do it and to get inspired on how to combine recipes.
White Chocolate Buttercream Frosting
Preparation time:
25 minutes
Cooking time:
0 minutes
Total time:
30 minutes
Produce:
2.5 cups
Category:
Cold
Method:
Mixing
Kitchen:
American
Description
Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks simple, the frosting is made with melted white chocolate, so extra flavor hides in every creamy swirl. Be sure to use real white chocolate and not white chocolate chunks. See recipe notes.
Instructions
- Melt the white chocolate: Chop the white chocolate, then melt it in a double boiler on the stove, or simply use the microwave: place the chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup) and microwave in 20-second increments, stirring every 20 seconds until completely smooth. Let it cool to room temperature for 20 minutes. (Make sure the melted white chocolate has cooled for 20 minutes, so it is still melted but not too hot, which would melt the butter.)
- In a medium bowl using a portable either stand mixer Equipped with paddle attachment, beat butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.
- Stir the cooled white chocolate until smooth, then add it to the butter and sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
- Add the cream, vanilla extract and salt. Beat for 1 minute until combined. Taste. Add 1 tablespoon more heavy cream/milk if necessary to thin out, if desired. Add another pinch of salt if the glaze is too sweet.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator and then beat the frosting on medium speed for a few seconds to make it creamy again. After thawing or refrigerating, adding a splash of heavy cream or milk will help thin the frosting again, if needed. (It hardens in the refrigerator).
Grades
- Special tools (affiliate links): Glass Liquid Measuring Cup either double boiler | Electric mixer (Portable either stand mixer)
- White chocolate: DO NOT use white chocolate chips in this frosting. Use pure white chocolate, which usually comes in 4-ounce bars and can be found in the baking aisle near the chocolate chips. I like Baker’s or Ghirardelli brands.
- Cream: For the glaze, milk can be used instead of heavy cream or half and half. However, cream is preferred for a creamier texture.
- Amount: This recipe is enough to frost 12 to 16 cupcakes, a 6-inch 3-layer cake, or a thin layer on a 9×13-inch quarter sheet cake. 1.5 times the recipe for a 2 layer cake. (Doubling the recipe would be too much.)
- Decorating tips: Be sure to check out my post on how to use piping tips (with video tutorial!), and my recommendations for Essential tools for baking and cake decorating..
