I’m not always the biggest fan of white chocolate, but there’s something about this white chocolate frosting recipe that’s absolutely delicious.
Getting the Consistency of This Frosting Just Right
This frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of white chocolate to flavor it.
One notable difference is that this recipe uses double the amount of heavy cream compared to my vanilla frosting recipe.
The white chocolate really thickens up this frosting, especially as it cools.
To get the consistency of this frosting just right we need to add a lot more heavy cream.
This frosting is definitely on the sweet side, and that’s why I love pairing with something tart like my raspberry cake filling.
It balances out the sweetness and helps highlight the flavor of the white chocolate.
I used this frosting to fill make my white chocolate raspberry cake, and it was the perfect combination!
What Type of White Chocolate is Best to Use?
Since white chocolate is the only flavor in this buttercream, you want to use a good quality white chocolate.
You can use white chocolate baking bars, white chocolate couvertures, or good quality white chocolate chips.
Usually I stick with white chocolate chips to keep things simple.
White chocolate chips also are the only type of white chocolate I can find at my neighborhood grocery store.
I prefer using Ghirardelli or Guittard white chocolate chips for two reasons. The first reason is that they taste great!
The second is that they’re less yellow than some other brands of white chocolate.
Now don’t get me wrong, the yellowish color that white chocolate has is totally natural!
It comes from the cocoa butter inside the white chocolate. However, some brands of white chocolate are a lot more yellow than others.
While the yellow hue is normal, I don’t find it to be the most aesthetically pleasing color for frosting.
I like my white chocolate frosting to be relatively white in color, not yellow.
What’s The Best Way to Incorporate White Chocolate into Frosting?
The easiest way to incorporate white chocolate into this frosting recipe is to melt it with some heavy cream, then mix it in once it’s had some time to cool.
It’s imperative you don’t pour piping hot melted white chocolate directly into your frosting. Trust me on this one!!
Give your white chocolate mixture at least 10 minutes to cool once it’s melted and mixed.
I know it might feel the white chocolate mixture is going to firm up, but I promise it won’t.
It will stay nice and fluid, and will have cool down to a temperature that won’t liquify the butter in your frosting 🙂
Troubleshooting – White Chocolate Buttercream
While this recipe is pretty straight forward, sometimes people do run into issues making it.
The most common issues are adding the white chocolate mixture when it’s too hot (which I discussed above) or adding straight white chocolate into frosting that is too cold.
If your kitchen is cold and you’re using a metal bowl, sometimes the white chocolate can harden into small chunks before it’s fully incorporated into the frosting.
I rarely run into this problem because my kitchen is basically a sauna 95% of time.
However, I’ve designed this recipe to help avoid this in case you do live somewhere cold, or you make this in the winter.
This recipe combines heavy cream and white chocolate to make a white chocolate ganache before adding the white chocolate into the buttercream.
By doing this, you avoid any risk of having white chocolate chunks in your finished buttercream.
Paddle Attachment vs. Whisk Attachment
Now that we’ve covered troubleshooting, the last thing to discuss is our equipment!
Either a paddle or whisk attachment can be used to make this frosting with a stand mixer. You can also make this frosting with a hand mixer!
I like to use my paddle attachment when making frosting for a cake because it minimizes the amount of air that’s incorporated into the frosting.
This makes silky smooth frosting, which is easier to smooth onto cakes.
I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy!
I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake.
Make This White Chocolate Frosting in Advance
This white chocolate frosting recipe can be made in advance.
I highly recommend making it ahead of time. It makes the decoration of a cake or cupcakes less stressful and a lot more fun.
This frosting keeps in the fridge for several weeks if stored in an airtight container.
When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.
Give it a good stir with a rubber spatula or your kitchen aid, to get rid of any air bubbles that may have formed.
Once the buttercream is smooth again, it’s ready to use!
Tips For Making Best White Chocolate Buttercream Frosting
- Use good quality white chocolate to melt and add to the frosting! It really elevates the flavor of the frosting.
- Use heavy cream or heavy whipping cream, and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
- Melt your white chocolate before your start making the frosting. This lets the chocolate cool a bit before you add it into your frosting. If you pour it in piping hot it can melt the butter!
- If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
- I usually make batch of frosting to fill and frost a 7-inch or 8-inch cake.
Let Me Know What You Think
If you try this white chocolate frosting recipe, I’d love to hear what you think!
Please leave a rating below and a comment to let me know your thoughts.
Other Recipes You Might Like:
White Chocolate Frosting Recipe
This white chocolate frosting recipe is incredibly easy to make, and only uses six ingredients! It's so delicious, you'll never buy frosting again!!
White Chocolate Buttercream Frosting
- 1/4 cup heavy cream or whipping cream (60g)
- 1 cup white chocolate chips (175g)
- 2 cups unsalted butter, room temperature (452g; 1 lb. box)
- 1 Tbsp vanilla extract (12g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (907g; 2 lb. bag)
White Chocolate Buttercream Frosting:
- Place 1/4 cup of heavy cream and 1 cup of white chocolate chips into a heatproof bowl. Heat in the microwave on a high power for 1 minute.
- Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.
- Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10 second increments and stir until the mixture is smooth.
- In the bowl of a stand mixer or a separate large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
- Add in 1 Tbsp vanilla extract and 1/2 tsp salt. Beat on low until combined.
- Pour in the cooled white chocolate and heavy cream mixture and mix on a low speed.
- Gradually mix in 7 cups of powdered sugar on a low speed. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add in additional cream, 1 tablespoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
- Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it.
This recipe makes about 7 cups of frosting, which is enough to frost 3 dozen cupcakes or an 8" layer cake.
Making This White Chocolate Frosting in Advance and Storage Tips:
Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
Amount Per Serving Calories 1057Total Fat 63gSaturated Fat 39gTrans Fat 0gUnsaturated Fat 20gCholesterol 154mgSodium 200mgCarbohydrates 124gFiber 0gSugar 122gProtein 2g
White Chocolate Swiss Meringue Buttercream - Chelsweets
Wednesday 22nd of February 2023
[…] type of frosting definitely takes a bit more effort and time than my white chocolate American buttercream, but it is totally worth it. It’s truly a dream to pipe and frost […]
Wednesday 18th of January 2023
I made this using vegan cream and white choc and its really bubbly (I mixed on the slowest speed) Its almost turned into a mouse! any ideas which of the vegan ingredients might have caused this? Thanks x
Sunday 22nd of January 2023
Even though it seems counterintuitive, a vegan milk like almond or soy might be a better option in the future to make a smooth frosting. Hope that helps for next time!
Sunday 22nd of January 2023
That is wild! I've tested out making whipped cream with different vegan creams but I haven't used it in frosting. Out of curiosity, which brand of vegan cream did you use? From my experience whipping them up, I def think it was the vegan cream that made it bubbly. They're formulated to increase in volume and be stable / keep their shape, so I could see it fluffing up the frosting, even when mixed on a low speed.
I'm sorry that happened though, and I appreciate you sharing that so we know for the future!
Wednesday 11th of January 2023
This frosting is absolutely fabulous. I am not a white fan, but in this recipe the chocolate is subtle yet sooo flavorful. I used Guitard chips. Also, this frosting whipped up incredibly smooth, no bubbles at all. It spread and piped like a dream. This is now my new favorite frosting. Could I substitute dark chocolate for the white chocolate in this recipe?
Sunday 15th of January 2023
Yay!! :) You can totally substitute dark chocolate for white chocolate in this recipe, that should work great! Happy baking!
Sunday 4th of December 2022
Does this frosting harden I’m putting on cookies so I want it to harden and Can I use cream cheese instead of cream Ty
Saturday 10th of December 2022
This frosting crusts, but it doesn't get fully hard like royal icing. I wouldn't recommend stacking cookies frosted with this frosting on top of each other. I haven't tried using cream cheese in place of the cream, but I would guess it would work! The frosting will be pretty thick though, so you still might need to add in some type of liquid to thin it out to make it pipeable. Hope that helps, happy baking!
Candy Corn Macarons: Delicious Recipe w/ Step-By-Step Tutorial
Wednesday 7th of September 2022
[…] recommend using a 1/4 batch of my white chocolate buttercream and add a tablespoon of […]