This post may contain affiliate links. For more information, read my disclosure policy.
This White Chocolate Frosting is a light, fluffy, sweet and smooth buttercream frosting that tastes like white chocolate! It pairs so well with so many cupcake and cake recipes – and it’s really easy to make.
White Chocolate Buttercream Frosting is a smooth American buttercream that has the best white chocolate flavor. The frosting adds melted white chocolate to my vanilla buttercream frosting (with a few changes so the sweetness is perfect) to make the perfect creamy icing for any flavor cupcake. You can use a piping tip, frost a layer cake, sheet cake, or cupcakes – this frosting is delicious and just melts in your mouth.
Ingredient Notes
- White Chocolate Bar: I use baking chocolate bar because it melts easiest; chocolate chips do not have the same effect in this recipe. Use a good quality baking bar, like Ghirardelli. Break the bar into small pieces so it melts easier.
- Milk: You can use any kind of milk, heavy whipping cream, half and half, or nondairy milk. Just remember the more fat your milk has the more you might need.
- Butter: I use unsalted butter because I like to be in charge of how much salt goes into a recipe.
How to make White Chocolate Frosting
- To melt white chocolate, place it in to a microwave safe bowl. Heat at 50% power for 1 minute; stir then heat in 30 second increments until the chocolate is melted.
- I always start by creaming my butter and powdered sugar (also called confectioners’ sugar or icing sugar). You can use a stand mixer fitted with the paddle attachment or a hand mixer.
- Once you mix in vanilla and white chocolate, you’ll want to add a bit of milk or cream. Start with just a bit and work up (you can always add but you can’t easily remove it).
Pair this frosting with:
- Strawberry Cream Cheese Cupcakes
- Chocolate Cupcakes or Chocolate Cake
- Oreo Cupcakes
- Funfetti Cupcakes
- Pumpkin Cupcakes
If you are looking for a change from Cream Cheese Frosting, this recipe is for you!
Expert Tips
- Frosting too sweet? Add a pinch of salt and it’ll temper the sweetness.
- Use a spatula to scoop the sides and bottom of the bowl to make sure it is fully mixed.
- If you’re using heavy cream you’ll need to use a bit more than if you’re using milk or nondairy milk. The higher the fat content in the milk the more you need to use (i.e. if you’re using nonfat milk you’ll use much less!)
White Chocolate Frosting Recipe
Recipe Video
Ingredients
- 6 ounces white chocolate baking bar
- 1 cup (226g) unsalted butter, softened
- 3 cups (339g) powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream
Instructions
- Break chocolate bar into pieces and place in a microwave safe bowl. Heat at 50% power for 1 minute; stir. Continue heating in 30 second increments until melted and smooth. Let cool while making frosting.
- Cream butter and powdered sugar in a stand mixer fitted with the paddle attachment. Once smooth, add melted white chocolate and mix until smooth.
- Add salt, vanilla, and 1 tablespoon milk or cream. Mix until smooth, adding more cream a bit at a time to reach desired consistency.
Recipe Notes
- Frosting makes enough to decorate 12 cupcakes with piled high frosting.
- Be sure to use a good quality baking bar (not white chocolate chips)
- You’ll need less milk than heavy cream (the lower the fat content = the less amount you’ll need).
