Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks plain, the frosting is made with melted white chocolate, so there’s extra flavor hiding in each creamy swirl. The frosting is very rich and wonderfully thick, so it holds beautiful shape when piped. Try it on vanilla cupcakes with raspberry filling!
Move aside, vanilla buttercream and cream cheese frosting, and make way for the new white frosting in town. (I still love you both, though. There is room in my heart—and my kitchen—for all the frostings.)
But maybe you’re tired of the same ol’ 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 block-style cream cheese outside the U.S. So I wanted to publish another option for a delicious white frosting that tastes good on a variety of desserts.
The best white chocolate frosting starts with real white chocolate. Do not use white chocolate morsels because they contain stabilizers preventing them from melting into the correct consistency. You need the bars of “baking chocolate” 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’ll use 1 and 1/2 bars. Save the rest for a batch of strawberry cream cookies!
Start by chopping up the white chocolate and placing it in a microwave-safe bowl. (I usually use a glass liquid measuring cup.) Microwave it in 20-second increments, stopping and stirring after each increment. The short bursts of heat allow the white chocolate to melt without burning. Once it’s completely smooth, set it aside to let it cool at room temperature for about 20 minutes.
It looks like vanilla buttercream, but it’s silkier, smoother, and has an extra-rich flavor. You’ll love it.
What Tastes Best With White Chocolate Buttercream Frosting?
White chocolate pairs beautifully with so many flavors, like chocolate, raspberry, lemon… the list goes on and on! This recipe makes enough for 12–16 cupcakes, a 3-layer 6-inch cake, or a 9×13-inch quarter sheet cake. I recommend you 1.5x the recipe for a 2-layer cake.
Try this white chocolate frosting on:
Really, it’s great on pretty much anything you might typically top with vanilla buttercream or cream cheese frosting!
Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks plain, the frosting is made with melted white chocolate, so there’s extra flavor hiding in each creamy swirl. Be sure to use real white chocolate, and not white chocolate morsels. See recipe Notes.
Melt the white chocolate: Chop the white chocolate, then melt in a double boiler on the stove, or simply use the microwave: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.
Stir the cooled white chocolate so that it is smooth, and then add it to the butter/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 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting 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, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
White Chocolate: Do NOT use white chocolate morsels in this frosting. Use pure white chocolate, which typically 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 frosting, milk is OK to use instead of heavy cream or half-and-half. However, cream is preferred for creamiest texture.
Quantity: This recipe is enough to frost 12–16 cupcakes, a 3-layer 6-inch cake, or a thin layer on a 9×13-inch quarter sheet cake. 1.5x the recipe for a 2-layer cake. (Doubling the recipe would be far too much.)