This white chocolate buttercream is an American buttercream made with melted white chocolate and extra heavy whipping cream added to it, resulting in a super creamy and fluffy frosting. The consistency of this buttercream is great for frosting cupcakes, cakes, and cookies. It’s also ideal for piping your favorite decorations, but keep in mind that it’s a little softer than classic American buttercream. You can tint the buttercream by adding a little bit of food coloring, or leave it white. But if you decide to color it, I recommend gel food coloring that won’t change the consistency of the frosting. For more delicious frostings, check out my Chocolate Buttercream, Vanilla Buttercream, and Cinnamon Cream Cheese Frosting.
Ingredients In White chocolate Frosting
Here’s what you need to make it: Complete list of ingredients and amounts can be found in the recipe card below.
Butter: You need real unsalted butter that is softened to room temperature. If you want your frosting less sweet, I recommend using half a cup of salted butter and half a cup of unsalted butter.White Chocolate: The best white chocolate frosting is made with premium white chocolate baking bar. I used 2 Ghirardelli bars.Powdered Sugar: Also known as confectioner’s sugar, icing sugar, or frosting sugar. You cannot use granulated sugar or superfine sugar as a substitute.Heavy Cream: This ingredient makes your frosting light and fluffy!Vanilla: Use pure vanilla extract for the best flavor.Salt: Use superfine salt (popcorn salt). It’s added to balance the sweetness, so your frosting won’t be too sweet. If you’re using kosher salt or table salt, let it dissolve in the heavy cream for a couple of minutes before adding.
How To Make White chocolate Buttercream
Yield
This recipe makes 4 cups of frosting, which is enough to frost 16-24 cupcakes depending on how generously they are frosted. It’s also enough to cover one 9×13 inch cake, a two layer 8 or 9 inch cake.
Recipe Tips
Make sure that you start with room-temperature butter for the best results. Do not attempt to make this with cold butter as it won’t mix properly with the sugar and will curdle and separate.Use high-quality white chocolate bars. White chocolate chips don’t melt very well, and might affect the texture of the frosting. If you want use chocolate chips, I recommend going for a premium brand like Ghirardelli.It is very important to let your melted chocolate cool before adding it to the butter until it’s no longer warm to the touch, but it should not cool enough to become solid. If you add warm chocolate to the butter, it will melt the butter and you’ll end up with a greasy mess.To avoid air bubbles from forming, avoid using the whisk attachment and use a flat paddle attachment instead.Scrape down the bowl as needed to make sure that your frosting is well blended.
Storing Tips
Leftover buttercream can be stored in an airtight container in the fridge for up to 1 week. Allow it to come to room temperature and re-whip until creamy before using. You can also freeze it for up to 3 months. Thaw in the fridge, then whip again until it’s creamy and fluffy, use immediately. This buttercream would be delicious on a Red Velvet Cake, this Christmas Layer Cake, or to frost this super cute Easter Peep Cake. Or use to make cupcakes, try it on these adorable Pinata Cupcakes, or to make Jam Filled Cupcakes. I hope that you love this frosting as much as I do! If you try it, don’t forget to review this recipe so I know what you think. And don’t forget to pin it to easily find it later. © Little Sunny Kitchen
