This post may contain affiliate links. For more information, read my disclosure policy.
This White Chocolate Frosting is a new frosting recipe to add to your list. It’s a light and fluffy smooth buttercream frosting that tastes like white chocolate and it pairs so well with so many cupcake recipes.
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.
Ingredients Needed
- 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.
- Sugar: Powdered sugar, also known as confectioners sugar (or icing sugar), is the main sugar in most buttercream recipes.
- 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
- Break chocolate bar into small pieces. To melt the 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.
- Cream butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer). I recommend starting on low-speed! 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.
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.
Storage
Store frosting in the refrigerator in an airtight container. You can also freeze the frosting; thaw in fridge. You may need to beat again with a bit more milk to create the creamy texture needed for piping. Make sure to use frosting at room temperature so it spreads smoothly.
White Chocolate Frosting Recipe
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).
