If you’re looking for a luxuriously smooth, creamy, and lightly sweet frosting, this White Chocolate Buttercream is a dream come true! It has a rich yet delicate white chocolate flavor, making it perfect for cakes, cupcakes, cookies, or even as a filling for macarons.
The best part? This frosting pipes beautifully, holds its shape, and has just the right balance of sweetness. Whether you’re making a special birthday cake or dressing up a simple vanilla cupcake, this buttercream will elevate any dessert to bakery-level perfection!
Let’s get mixing! 🎂✨
What You’ll Need
Ingredients:
- 6 oz (170g) white chocolate, chopped (or high-quality white chocolate chips)
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (300g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk (as needed for consistency)
- Pinch of salt (optional, to balance sweetness)
Pro Tips for Perfect Buttercream
- Use High-Quality White Chocolate 🍫 – Cheap white chocolate can be overly sweet and grainy. Go for real white chocolate bars (not candy melts) for the smoothest texture.
- Let the Chocolate Cool – Melted white chocolate should be room temperature before adding it to the butter to prevent curdling.
- Sift the Powdered Sugar – This helps keep the frosting silky smooth and prevents lumps.
- Adjust Consistency – If the buttercream is too thick, add a tablespoon of cream at a time. If it’s too thin, add a bit more powdered sugar.
- Whip for Extra Fluffiness – Beating the frosting for an extra 2–3 minutes will make it light and airy.
Tools You’ll Need
- Mixing bowl
- Stand mixer or hand mixer
- Heatproof bowl (for melting chocolate)
- Rubber spatula
- Sifter for powdered sugar
- Piping bag & piping tips (if decorating cupcakes)
Substitutions & Variations
- Dairy-Free? Use dairy-free white chocolate and vegan butter (like Earth Balance). Replace heavy cream with coconut milk.
- Stronger Vanilla Flavor? Add ½ teaspoon almond extract or a little extra vanilla for a deeper flavor.
- Color It! Add a few drops of gel food coloring for a pastel look (great for baby showers or weddings).
- Make It Less Sweet – Reduce powdered sugar by ½ cup and add an extra tablespoon of cream for a lighter version.
Make-Ahead Tips
- Make Ahead: Store in an airtight container in the fridge for up to 1 week. Let it come to room temperature and re-whip before using.
- Freeze It: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then re-whip before using.
How to Make White Chocolate Buttercream
1. Melt the White Chocolate
Chop the white chocolate into small pieces and melt it in a heatproof bowl using a double boiler or microwave in 30-second intervals (stirring between each). Let it cool to room temperature.
2. Beat the Butter
In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for 2–3 minutes until light and fluffy.
3. Add the Melted Chocolate
Slowly pour the cooled melted white chocolate into the whipped butter, mixing on low speed until combined.
4. Add Powdered Sugar & Vanilla
Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt (if using). Mix on low speed to incorporate, then beat on medium-high for 2–3 minutes until smooth.
5. Adjust Consistency
If the frosting is too thick, add 1 tablespoon of heavy cream at a time, beating until the desired consistency is reached. If it’s too thin, add a little more powdered sugar.
6. Use or Store
Your buttercream is ready to spread on cakes or pipe onto cupcakes! If not using immediately, store it in an airtight container in the fridge.
Storage & Leftovers
- Store in the fridge for up to 1 week in an airtight container.
- Re-whip before using to bring back its fluffy texture.
- Freeze for up to 3 months, then thaw and whip before using.
Enjoy & Share!
This White Chocolate Buttercream is a game-changer for cakes, cupcakes, and more! It’s light, creamy, and not too sweet, making it a perfect frosting choice for special occasions. If you try this recipe, let me know in the comments how you used it! 🤍🍫✨
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