White Chocolate Buttercream Frosting

This white chocolate buttercream takes your classic vanilla buttercream to the next level. It's rich, creamy and sweet. Perfect for cakes, cupcakes or macarons. Today, I used it with my white chocolate cupcakes. And yet, try it with tart berries, like raspberries or strawberries, for a nice contrast.

Table of Content

• Ingredients and Substitutes
• Step by step instructions
• Frequently asked questions
• Printable Recipe
• Join the conversation

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Have you tried my white chocolate cupcakes? You must. They are very popular on this blog and for good reason. Personally, I am a dark chocolate person, the darker the better. And yet, there is something about white chocolate buttercream that is just wonderful.

My favorite combination with white chocolate is tart raspberries or mixed berries. I have a white chocolate raspberry cake recipe I want to share with you soon and you will love it.

Ingredients and Substitutes

• Butter - I prefer unsalted butter, so I can add just the right amount of salt in the recipe. If salted butter is all you have, go ahead and use it, and yet remember to omit salt from the recipe. And if you want you can substitute the butter for more vegetable shortening.
• Powdered sugar - Also known as confectioners sugar or icing sugar. This does have a healthy amount of sugar in this recipe and that is why we need to make sure we have a high saturated fat ratio. 
• Cream - I use whipping cream with no less than 38% for my frosting.
• Vanilla - When it comes to frosting, always use a good quality vanilla extract, homemade or commercial. I love to use vanilla bean paste in my recipe, but it usually has vanilla specks in it. 
• White chocolate - You want to use good quality chocolate, no candy melts or baking chocolate. After all, you are going to eat this.

Step by step instructions

• Melt the white chocolate in the microwave or double boiler - set aside to cool.
• Cream butter and sugar until light and foamy.
  (no cheating. Whip for a good few minutes so you incorporate some air in)
• Add vanilla and salt - and mix some more.
• Lastly, add the cooled white chocolate.
• The chocolate will make the buttercream firm, which is great for piping.
• If necessary, add one or more tablespoon cream to bring to piping consistency.
• Place buttercream in a large piping bag with a star tip and pipe a bit swirl on top.
• Sprinkle more chocolate chips while the buttercream is still wet.

White Chocolate Buttercream Variations

• Raspberry white chocolate buttercream - add ½ cup crushed fresh or frozen raspberries 
• Strawberry white chocolate buttercream - add ½ cup crushed fresh or frozen strawberries 
• Orange white chocolate buttercream - add 2 tablespoon orange juice instead of cream and ¼ teaspoon orange extract + ½ teaspoon orange zest

Frequently asked questions

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Printable Recipe