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.
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 tbsp 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 1/2 cup crushed fresh or frozen raspberries
- Strawberry white chocolate buttercream – add 1/2 cup crushed fresh or frozen strawberries
- Orange white chocolate buttercream – add 2 tbsp orange juice instead of cream and 1/4 tsp orange extract + 1/2 tsp orange zest
Frequently asked questions
This buttercream is high in sugar and will keep at room temperature for a few days – 3 to 4 days. You can keep it in the fridge for up to 2 weeks or freeze it for up to 2 months.
Perhaps not. This is a very light and creamy buttercream and the white chocolate does add some stability to it. You will be able to make perfect swirls on cupcakes and even pipe borders and patterns on the cake, but it will not be the best for piping buttercream flowers. I highly recommend using my stiff buttercream recipe for piping buttercream flowers.
Perhaps not. As I explained above this is not the best for piping buttercream flowers and the same with Russian piping tips.
Yes, you can certainly use dark chocolate. I do have a chocolate buttercream recipe as well.
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White Chocolate Buttercream Recipe
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Ingredients
- 1 cup (227 g) Butter ( unsalted, room temperature)
- 2 cups (250 g) Powdered sugar (confectioners sugar)
- 8 oz (225 g) White chocolate
- 2 tsp Vanilla extract
- ¼ tsp Salt
- 2 tbsp Heavy cream (for consistency)
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 tbsp 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.
Recipe Notes & Tips
White Chocolate Buttercream Variations
- Raspberry white chocolate buttercream – add 1/2 cup crushed fresh or frozen raspberries
- Strawberry white chocolate buttercream – add 1/2 cup crushed fresh or frozen strawberries
- Orange white chocolate buttercream – add 2 tbsp orange juice instead of cream and 1/4 tsp orange extract + 1/2 tsp orange zest
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Can I add mango puree to the White Chocolate Buttercream? If so, how much? Do I need to make any additional changes? This is for a cake frosting.
You will need to replace the liquid in the recipe with mango puree. So instead of cream or milk use mango puree. How much will depend on the texture and consistency you need. Start with 1/2 cup, check consistency, then add more.