White Chocolate Frosting
I adore white chocolate. I know some people find it to be too sweet, and of course, there’s always the argument that it’s not really chocolate. Personally, I find it delicious, and I’m planning to use this white chocolate frosting recipe on everything. The consistency of this frosting is soft and silky, and the addition of white chocolate in a classic buttercream frosting is a total game-changer!
This frosting is similar to my Chocolate Buttercream, except I made this buttercream with white chocolate instead of sweet or bittersweet chocolate. I highly recommend putting it on top of my Oreo Cupcakes—I think I might even prefer it to the Oreo Frosting I normally use. Something about the flavor of the white chocolate paired with the black cocoa tastes even more like Oreos. Add this frosting to Black Cocoa Brownies for another fabulous Oreo-like flavor. Or use it in place of cream cheese frosting on top of Carrot Cake or Red Velvet Cupcakes. There are so many possibilities for using this white chocolate buttercream!
Why This Recipe Works
- Easy white chocolate frosting. This buttercream frosting is so quick and simple to make! Basically, you’ll make a a classic American buttercream and then whip in some melted white chocolate. It’s just a few simple steps!
- Full of white chocolate flavor. Using real white chocolate means this frosting truly tastes like white chocolate, and not just vanilla.
- Pairs well with any dessert. This delicious white chocolate frosting can be paired with tons of different desserts! It would go well with Lemon Cupcakes, Coconut Cake, Gingerbread Cookie Bars, or regular Chocolate Cake for a lovely double-chocolate flavor experience. Or, simply use it in any recipe that normally calls for regular vanilla buttercream.
Ingredient Notes
- Unsalted butter: The basis of any buttercream. It’s right there in the name!
- Powdered sugar: Using powdered sugar instead of granulated sugar keeps our white chocolate buttercream frosting recipe super smooth.
- Vanilla extract: Vanilla is often used to enhance the flavor of white chocolate, so we’re using it here as well.
- White chocolate: The key to the white chocolate flavor in our frosting is chopped white chocolate that will be melted and added to our buttercream base.
- Heavy whipping cream: Optional. I like it because it makes the frosting a little more fluffy. It can also help your frosting be more spreadable and less stiff.
How to Make White Chocolate Frosting
- Melt white chocolate. Chop 6 ounces of white chocolate into rough pieces. Add the chocolate to a microwave-safe bowl and heat it at half power in 30-second intervals. Stir the chocolate every 30 seconds until it is smooth, then set the melted chocolate aside to cool a bit.
- Whip butter. Add 1½ cups of unsalted room temperature butter to the bowl of a stand mixer fitted with the paddle attachment. Whip the butter on medium-high speed for 2-3 minutes, until smooth.
- Add powdered sugar and vanilla. Reduce your mixer to medium speed and slowly add 4 cups of powdered sugar to the bowl. Once the powdered sugar is mixed in, add 1 teaspoon of vanilla extract and beat for an additional 30 seconds.
- Add melted white chocolate. Pour your cooled melted white chocolate into the stand mixer with the rest of the ingredients. Beat on medium-high speed for 1-2 minutes to incorporate white chocolate and make the frosting light and fluffy. If your frosting is too stiff, add 1 tablespoon of heavy cream and mix again until smooth. I sometimes like to add the heavy cream anyway because it makes for a fluffier frosting.
- Frost. Frost the dessert of your choice. This frosting makes enough for 18-24 cupcakes, depending on how generously you frost them, or enough to frost a 3-tier 8-inch cake.
Recipe Tips
If you feel this frosting is too sweet, add a pinch of salt.
For super smooth buttercream, sift your powdered sugar before you add it to the whipped butter to ensure there are no clumps.
This white chocolate buttercream would be a great base for a variety of flavors. Add peppermint extract, almond extract, coconut extract, and so on.
Because of the white color of this frosting, it will also take color very well. I always recommend gel food coloring because you don’t have to use as much.
Don’t melt your chocolate completely in the microwave. This is why stirring in between short bursts of heat is important. You basically want to get the chocolate hot enough that it will sort of melt itself, meaning the warm or hot melted bits will melt the still solid bits. Melting chocolate this way and taking your time will prevent it from seizing or getting grainy.
Be sure to let the chocolate cool after melting to create silky smooth frosting. Melted chocolate that is too hot it could melt the butter in your buttercream, which could cause it to become separated and greasy. Yuck.
Make Ahead, Storing, and Freezing
Make Ahead: This frosting can be made a week ahead and stored in the fridge, or frozen for up to 2 months.
Storing: Store leftover frosting in an airtight container in the fridge. Before using, remove it from the fridge and let it come to room temperature, then re-whip it with a handheld mixer or in your stand mixer to add air back in and help it get fluffy.
Freezing: Freeze this frosting in a zip lock bag for up to 2 months. Before using, let it thaw in the fridge, then let it come to room temperature and whip it to make it fluffy again.
Recipe FAQs
You can…but it could affect the texture of your buttercream. Chocolate chips contain preservatives and stabilizers to help them hold their shape, which is great for adding them to cookies or brownies and not so great for melting. They may just take a little longer to melt, and they may not melt as smoothly. For best results, I recommend using white baking chocolate or white chocolate bars.
Because of the white chocolate, this frosting can get very thick as it sets. I recommend using it right away to frost your baked goods because if it gets too cool it may get too thick to spread easily.
I rarely recommend using salted butter in baking recipes because different brands have different levels of saltiness. Using salted butter could result in a frosting that’s too salty. Instead, just add a pinch of salt, taste test, and add more if you think it needs it.
Add more cream, a tablespoon at a time, until you reach your desired consistency. On the other hand, if your frosting is too soft, you can add additional powdered sugar, ¼ cup or ½ cup at a time.
Absolutely! Add your frosting to a ziplock bag or a freezer safe container and store it for up to 2 months. Before using, thaw it in your refrigerator. Then let it come to room temperature so you can whip it with a mixer to make it fluffy again.
More Frosting Recipes
- Nutella Frosting
- Lemon Frosting
- Toasted Marshmallow Frosting
- Brown Butter Cream Cheese Frosting
- Biscoff Frosting
White Chocolate Buttercream Frosting Recipe
Ingredients
- 1 1/2 cups unsalted butter - at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 6 oz white chocolate - chopped
- 1 tablespoon heavy cream - or milk, if needed
Equipment
Instructions
- Melt the chocolate in a microwave safe bowl at half power, stirring every 30 seconds until smooth. Set aside to cool for 5 minutes. (You don't want to add hot melted chocolate to the butter because it'll melt it and/or make it VERY soft).
- In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium high speed for 2-3 minutes. Reduce speed to medium and slowly add the powdered sugar. Once the powdered sugar is mixed in, add the vanilla. Beat for 30 seconds.
- Pour in the melted chocolate and beat on medium high speed for 2 minutes or until light and fluffy, making sure to scrape down the sides of the bowl so that everything is evenly incorporated. Add the heavy cream (if needed) and beat for another minute.
Welcome to this delicious corner of the internet! Here I share the recipes my family loves.
