White Chocolate Buttercream Frosting

Name: White Chocolate Buttercream Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 228 grams Butter ((2 sticks) unsalted); 250 grams Powdered sugar; 230 grams White chocolate; 2 tsp Vanilla; 1/4 tsp Salt; 2 tbsp Fresh cream (for consistency)

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Table of Contents

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.

How to Make Chocolate Buttercream with White Chocolate — Buttercream Frosting Recipe with White Chocolate

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.

These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Dressed with a rich soft white chocolate buttercream and sprinkled with more white chocolate chips for that added luxury. These are bound to be your new favorite — Chocolate Cupcakes, White Chocolate, Buttercream Frosting

Useful Tips and Tools

If you make buttercream often, it would be a good idea to invest in a good stand mixer such as Kenwood or Kitchen-Aid. I use a hand mixer for my videos, which also works great. Read - which stand mixer is best for home-bakers.
For most buttercream mixing, it is recommended to use the paddle attachment, so you do not incorporate too much air into the buttercream. But in the case of meringue buttercream, you want to use the whisk attachment so you can include as much air as possible in the egg whites.
Measuring ingredients correctly is crucial to baking or cake decorating. Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for my measuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements. Read - how to measure ingredients correctly for baking.
And, after the buttercream is prepared, always keep it sealed well. If you keep it in the fridge, wrap the top surface of the buttercream well with parchment paper. This will prevent any odor from the other foods to attach itself to the buttercream. I place my buttercream in stainless steel storage.

Ingredients and Substitutes (Save/Pin)

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.

How to Make White Chocolate Buttercream (Save/Pin)

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

How long will this white chocolate buttercream keep?

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 for up to 2 months.

Can I pipe flowers with this white chocolate buttercream?

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.

Can I use this to pipe with Russian piping tips?

Perhaps not. As I explained above this is not the best for piping buttercream flowers and the same with Russian piping tips.

Can I add dark chocolate to this buttercream?

Yes, you can certainly use dark chocolate. I do have a chocolate buttercream recipe as well.

What are the different types of buttercream?

The number of buttercream and frosting recipes can be overwhelming and sometimes confusing. In general, we can categorize them as:

Butter-based buttercream - Simple all-purpose buttercreams like this velvet American buttercream, vanilla buttercream (eggless).
Decorators buttercream - Often, with all or some vegetable shortening to prevent the frosting from melting easily. For example, my Bakery style frostings - Vanilla and Chocolate Frosting.
Cream cheese based - Made with cream cheese and with or without butter. For example, my classic cream cheese is made with butter, which adds more stability. And my no-butter cream cheese frosting is perfect when you want a more luxurious dessert type frosting.
Meringue buttercream - Made with the addition of whipped egg whites. Less sweet than the classic butter-based buttercream. For example, my Swiss Meringue or Italian Meringue.
Egg-based buttercream - Like the French Buttercream and German Buttercream made with egg yolks then whipped to make a light and fluffy frosting with the addition of butter.
Whipped Cream Frosting - The lightest of them all is, of course, simple whipped cream. I shared 5 different methods to make whipped cream at home. As well as a whipped cream buttercream frosting.
Meringue buttercream with Meringue powder - There is Italian meringue buttercream with meringue powder as well as Swiss Meringue Buttercream with Meringue Powder.

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White Chocolate Buttercream Recipe

Author: Veena Azmanov

5 from 8 votes

Print Pin Rate

Prep Time: 5 mins

Total Time: 5 mins

Calories: 170kcal

Adjust Servings Here: 6 cups

Description

ADJUST SERVINGS HERE - 6 cups

Ingredients

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.