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    Home ยป Recipes ยป Frosting

    White Chocolate Buttercream

    Updated: March 17, 2022 by Sam Merritt โ€ข 220 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    The perfect creamy, not-too-sweet White Chocolate Buttercream Frosting, perfect for covering a cake or piping on cupcakes!  Recipe includes a how-to video, and some of my favorite cakes and cupcakes to pair it with!

    cupcakes with white chocolate swirls

    I’ll be honest, the first time I made white chocolate frosting I expected it to be much, much too sweet. White chocolate is already so sweet on its own and I rarely care for it when there’s real chocolate in the picture (unless it’s tempered with browned butter, sea salt, and nuts like in my white chocolate macadamia nut cookies). 

    When I set out to make a white chocolate buttercream, I was determined that it would have a distinct white chocolate flavor, without being tooth-achingly sweet. I’ve reduced the sugar, whipped in some cream (for a light and fluffy texture) and voila, here’s a white chocolate frosting that you can actually eat by the spoonful. It may even be less sweet than my classic buttercream frosting! 

    To give you an idea of how not-overly-sweet it is, this is often my filling of choice when I’m testing my macaron recipe.. It’s creamy, smooth, with a silky mouthfeel. It’s softer than my buttercream or cream cheese frosting, closer in consistency to ermine frosting, but as you can see in the photo you can still pipe it onto cupcakes.

    ingredients for white chocolate icing

    Ingredients

    • White Chocolate. You can use white chocolate bars (shown in the photo above) or white chocolate chips so long as they are quality/premium chips (I have had bad luck with generic chips and recommend Ghirardelli). 
    • Butter. I like to use unsalted butter and then add a pinch of salt at the end so that you have complete control over the flavor of the icing. 
    • Powdered Sugar. I use considerably less powdered sugar in this recipe than I do in some of my others. The chocolate helps to give it a firm texture once it’s cooled completely and whipping a bit of cream in at the end helps give it a fluffy consistency as well. 
    • Vanilla Extract
    • Salt. As mentioned above.
    • Whipping Cream. I highly recommend whipping a splash of cream into your frosting at the end. It makes it fluffier, silkier, and light.

    As always, this is just an overview of the ingredients that I used. Please scroll down to the printable recipe below for amounts. 

    Can I Color White Chocolate Buttercream?

    Yes! You can add food coloring to this recipe. Stir gel (preferred) or liquid or even powder food coloring after you have finished the recipe. Add as much as is needed to get the desired color. I love using gel food coloring anytime I’m coloring buttercream as a little goes a long way and the colors are so vibrant.

    fluffy white icing in mixer bowl

    Tips

    • Always melt chocolate slowly! If heated too quickly, it’s prone to seizing and will take on a grainy appearance. Heat in short bursts and stir very well in between. 
    • It’s important that you let your chocolate cool after melting. Set it aside and let it cool (stirring occasionally) until no longer warm to the touch (but not so cool that it’s re-solidified!). If it’s warm, it will melt your butter and leave you with a greasy mess instead of luscious creamy frostiing.
    • Use butter that’s close to room temperature, but neither melty/greasy or too chilled. If the butter is cold, it will actually cause some of the chocolate to harden, leaving you with small chocolate clumps. 
    • I recommend whipping some cream into the frosting, but if you whip it very much you can end up with a frosting that’s almost too airy and full of air bubbles, making it difficult to spread smoothly over your cake. If that happens, just use a spatula to gently fold through the frosting, pressing it against the sides of the bowl and essentially deflating the excess air for a smooth buttercream.

    This frosting is great on just about any cake recipe, but I especially love it on my marble cake, white cake, and a super fun cake recipe that I have coming for you later this week. It’s also good (though less traditional) on red velvet cupcakes!

    white chocolate iced cake

    Storing

    I generally recommend using this frosting pretty quickly after making it. As it sits, the frosting tends to solidify a bit, giving the frosting an almost fudge-like consistency. However, it can be made in advance and stored. Cover with a piece of plastic wrap directly against the surface of the frosting. It will keep at room temperature for a day or in the refrigerator for up to a week. You will likely need to briefly re-whip the frosting before using.

    White Chocolate Buttercream Goes Great With:

    • Dark Chocolate Cupcakes
    • Chocolate Cake
    • Vanilla Cake
    • Pumpkin Cupcakes

    Enjoy!

    Let’s bake together! Be sure to check out my video in the recipe where I’ll show you exactly how I make these in my own kitchen! 

    white chocolate buttercream in glass bowl with spatula

    White Chocolate Buttercream

    A silky smooth white chocolate buttercream that's not too-sweet! Perfect for decorating cakes or cupcakes. Recipe includes a how-to video!
    This frosting will generously cover 12 cupcakes, modestly cover 24 cupcakes, or will cover a 2-layer 8" round or 9" round cake or a single layer 9x13 cake.
    4.99 from 89 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12 servings
    Calories: 299kcal
    Author: Sam Merritt

    Ingredients

    • 6 oz (170 g) white chocolate¹ chopped into small pieces
    • 1 cup (226 g) unsalted butter² softened to room temperature (but not so soft that it’s melty/greasy)
    • 2 cups (250 g) powdered sugar
    • ½ teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 2 Tablespoons heavy cream

    Instructions

    • Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
      6 oz (170 g) white chocolate¹
    • Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
    • While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
      1 cup (226 g) unsalted butter²
    • With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
    • Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
      2 cups (250 g) powdered sugar
    • Sprinkle in salt and vanilla extract and stir well.
      ½ teaspoon vanilla extract, ⅛ teaspoon salt
    • With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles.
      2 Tablespoons heavy cream
    • Pipe or spread frosting onto prepared, cooled baked goods.

    Notes

    ¹You can use white chocolate bars or white chocolate chips. If using the chips, use a premium brand like Ghirardelli. You will not need to chop the chocolate first if substituting chips. 6 oz of chocolate chips is approximately 1 cup.
    ²I recommend unsalted butter (this allows us to best control the flavor of our icing), but if you only have salted on hand you can use that, just leave out the salt that is called for.

    Nutrition

    Serving: 1serving | Calories: 299kcal | Carbohydrates: 28g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 40mg | Potassium: 45mg | Fiber: 1g | Sugar: 28g | Vitamin A: 514IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    cake covered with white frosting

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      An Easy Lemon Glaze Recipe
    • Overhead view of cupcakes frosted with lemon cream cheese frosting among lemon halves.
      Lemon Cream Cheese Frosting
    • Cinnamon Roll Icing
    • Overhead view of cupcakes frosted with brown sugar swiss meringue buttercream.
      Brown Sugar Swiss Meringue Buttercream

    Reader Interactions

    Comments

    1. Jason

      October 02, 2025 at 1:12 pm

      hi Sam, so, if you add 2 stick of butter and 2 cup of powder sugar in, the white Chocolate Buttercream Frosting is super sweet or not?

      Reply
      • Sam Merritt

        October 02, 2025 at 9:28 pm

        Hi Jason! This frosting is not as sweet as your standard American buttercream. ๐Ÿ™‚

        Reply
        • Jason

          October 02, 2025 at 9:40 pm

          so, you mean, 1 cup of butter and 2 cup of powder sugar is not super sweet?

        • Sam Merritt

          October 02, 2025 at 10:10 pm

          That’s going to be personal preference, but this is not on the sweeter side of frostings.

    2. Brittany Brement

      October 02, 2025 at 8:44 am

      I am going to be using this for a cake this weekend and I was going to do a piped buttercream design on the cake, does this hold well enough for that, or should I make ABC for finer details? TIA I love all your recipes โค๏ธ

      Reply
      • Sam Merritt

        October 02, 2025 at 9:51 pm

        Hi Brittany! This is a little bit of a softer frosting so for finer details I would recommend the American buttercream frosting. ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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