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.

Course Dessert

Cuisine American

Prep Time 25

Total Time 25

Servings 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.

Video

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