Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks plain, the frosting is made with melted white chocolate, so there’s extra flavor hiding in each creamy swirl. The frosting is very rich and wonderfully thick, so it holds beautiful shape when piped. Try it on vanilla cupcakes with raspberry filling!
One reader, Amy, commented: “I don’t usually write reviews on any recipe that I’ve tried, but today—yes. This is the best buttercream icing ever. I’ve tried so many different ones and they just fall short. Today was different—this one was all that and then some… I’m still licking my fingers. ★★★★★”
One reader, Fred, commented: “This is the perfect frosting for pretty much anything. I used it on my first ever wedding cake for our granddaughter. It frosts so smoothly and pipes exquisitely… ★★★★★“
Move aside, vanilla buttercream and cream cheese frosting, and make way for the new white frosting in town. (I still love you both, though. There is room in my heart—and my kitchen—for all the frostings.)
But maybe you’re tired of the same ol’ vanilla frosting. And while I love cream cheese frosting, I know a lot of people in other countries have trouble making it, because it’s not always easy to find brick-style cream cheese outside the U.S. So I wanted to publish another option for a delicious white frosting that tastes good on a variety of desserts.
Why You’ll Love This White Chocolate Buttercream
- Extra creamy and rich from melted white chocolate
- Holds shape when piped
- Spreads easily onto baked goods
- Can tint it a color (see it colored on top of these white chocolate peppermint cupcakes)
- White chocolate tastes great with so many different flavors
If you love white chocolate, you’ll enjoy these white chocolate strawberry cupcakes too. I add freeze-dried strawberries to make a delicious strawberry white chocolate frosting on those!
Grab These 6 Ingredients
- White Chocolate: For the best flavor and texture, we need real white chocolate. Do not use white chocolate morsels or candy melts here—get the real-deal bars of white chocolate.
- Unsalted Butter: Start with room temperature butter. Room temperature butter is cooler than you think. If the butter is too warm, the frosting will be thin and taste greasy.
- Confectioners’ Sugar: We’re using less confectioners’ sugar in this frosting than we do in vanilla buttercream, because the white chocolate is already sweet.
- Heavy Cream or Half-and-Half: Liquid thins out and adds even more creaminess to the frosting. You can use heavy cream or half-and-half. Milk works in a pinch.
- Vanilla Extract: Vanilla extract adds incredible flavor.
- Salt: A pinch of salt offsets all the sweetness.
Best White Chocolate to Use in Frosting
The best white chocolate frosting starts with real white chocolate. Do not use white chocolate morsels because they contain stabilizers preventing them from melting into the correct consistency. You need the bars of “baking chocolate” found in the baking aisle near the chocolate chips. I like Baker’s and Ghirardelli brands, which come in 4-ounce bars. You need 6 ounces of white chocolate for this recipe, so you’ll use 1 and 1/2 bars. Save the rest for a batch of strawberry and cream cookies!
Start by chopping up the white chocolate and placing it in a microwave-safe bowl. (I usually use a glass liquid measuring cup.) Microwave it in 20-second increments, stopping and stirring after each increment. The short bursts of heat allow the white chocolate to melt without burning. Once it’s completely smooth, set it aside to let it cool at room temperature for about 20 minutes.
The rest of the recipe is similar to making regular vanilla buttercream or strawberry buttercream, and you’ll add the cooled melted white chocolate during the process. You’ll need a handheld or stand mixer.
It looks like vanilla buttercream, but it’s silkier, smoother, and has an extra-rich flavor. You’ll love it.
What Tastes Best With White Chocolate Buttercream Frosting?
White chocolate pairs beautifully with so many flavors, like chocolate, raspberry, lemon… the list goes on and on! This recipe makes enough for 12–16 cupcakes, a 3-layer 6-inch cake, or a 9×13-inch quarter vanilla sheet cake. I recommend you 1.5x the recipe for a 2-layer cake.
Try this white chocolate frosting on:
- Lemon Cupcakes or Lemon Blueberry Cupcakes
- Strawberry Cupcakes
- Banana Cake
- Vanilla Sheet Cake or Spice Cake
- Vanilla Cupcakes filled with Raspberry Filling
- Confetti Sprinkle Cupcakes
- Red Velvet Cake Roll or Red Velvet Cupcakes
- Chocolate Cake, Chocolate Cupcakes, or use as the filling in these Cream-Filled Chocolate Cupcakes
- Peppermint Mocha Cupcakes
- Homemade Brownies (yum!)
- Carrot Cake Cupcakes
- Pumpkin Cupcakes or Pumpkin Cake
- Gingerbread Cupcakes or Gingerbread Cake
- Chocolate White Chocolate Cupcakes
- White Chocolate Brownies
Really, it’s great on pretty much anything you might typically top with vanilla buttercream or cream cheese frosting!
It also makes for a wonderful cupcake filling. See my post on How to Fill Cupcakes for how to do so and for recipe pairing inspiration.
More Frosting Recipes
White Chocolate Buttercream Frosting
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Mixing
- Cuisine: American
Description
Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks plain, the frosting is made with melted white chocolate, so there’s extra flavor hiding in each creamy swirl. Be sure to use real white chocolate, and not white chocolate morsels. See recipe Notes.
Ingredients
- 6 ounces (170g) white chocolate, coarsely chopped
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Melt the white chocolate: Chop the white chocolate, then melt in a double boiler on the stove, or simply use the microwave: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.
- Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
- Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
Notes
- Special Tools (affiliate links): Glass Liquid Measuring Cup or Double Boiler | Electric Mixer (Handheld or Stand Mixer)
- White Chocolate: Do NOT use white chocolate morsels in this frosting. Use pure white chocolate, which typically comes in 4-ounce bars, and can be found in the baking aisle near the chocolate chips. I like Baker’s or Ghirardelli brands.
- Cream: For the frosting, milk is OK to use instead of heavy cream or half-and-half. However, cream is preferred for creamiest texture.
- Quantity: This recipe is enough to frost 12–16 cupcakes, a 3-layer 6-inch cake, or a thin layer on a 9×13-inch quarter sheet cake. 1.5x the recipe for a 2-layer cake. (Doubling the recipe would be far too much.)
- Decorating Tips: Be sure to check out my post on how to use piping tips (with video tutorial!), and my recommendations for essential cake baking & decorating tools.
I love this recipe! It was a wonderful texture and had great flavor. Will the recipe work the same with dark chocolate Ghirardelli bars?
Hi Madison, that shouldn’t be a problem! We also have this recipe for chocolate buttercream that uses cocoa powder instead of melted chocolate.
This recipe was great! Will use it again. The instructions were easy to follow with delicious results. I used this buttercream so I could color it. I used it to create a elephant themed cake. My family couldn’t stop raving about how good it was.
I made this recipe a couple months ago and absolutely loved it. I was wondering if you think it will freeze well?
Hi Rachelle, yes, you can keep the buttercream for up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Delicious. Relatively simple. Pipes just fine. Coloured it with gel. Would 100% use again and recommend Piped the “unicorn mane in flowers” cake. In Canada. Used PC white chocolate chips without issue in a pot over water. Used the weight-based measurement when there was one.
Delicious. Relatively simple. Pipes just fine. Coloured it with gel. Would 100% use again and recommend Piped the “unicorn mane in flowers” cake. In Canada. Used PC white chocolate chips without issue in a pot over water.
Delicious. Relatively simple. Pipes just fine. Coloured it with gel. Would 100% use again and recommend Piped the “unicorn mane in flowers” cake
Hi there! So excited to try this – but I was wondering if the Ghirardelli chips are okay or if it needs to be Ghirardelli bars? They didn’t have the bars at my local market.
Hi Annie! Chips contain stabilizers and usually don’t melt down to a smooth consistency. We highly recommend using bars if at all possible!
Would this recipe be stable enough for hot climates ? Would you recommend if I add alittle meringue powder ?
Hi Nads, as long as the frosting is not used on confections that will be outside or in direct sunlight for long periods of time, it should be fine. We haven’t tried adding any meringue powder to it, but let us know if you do any experimenting.
Can you color this buttercream?
Hi Lou Ann, absolutely!
Hi Sally! Can I use this frosting to fill between layers of cake as well? Thanks a lot!
Hi Nick, absolutely!
I love this recipe, the buttercream is just sublime!
Would there be a way to flavour it with champagne?
This turned out beautifully, I doubled the recipe and left the butter in the stand mixer on medium for five mins before adding anything else. I also used the cheap great value bars of white chocolate from Walmart (1.18 each I think?) and it still turned out great! Light, fluffy, smooth and beautifully pipe-able
Fantastic as always!
I don’t usually write reviews on any recipe that I’ve tried, but today yes. This is the best buttercream icing ever. I’ve tried so many different ones and they just fall short. Today was different this one was all that and then some. Thank you so much for sharing this recipe. I’m telling everyone that bakes and some that don’t bake about this one for sure.Thank you again. I’m still licking my fingers.
Thank you so much for the positive feedback, Amy!
I’m so excited to use this recipe for a birthday order I have. They want a chocolate cake with peppermint white chocolate frosting…do you think it would be ok to just switch out the vanilla for peppermint or use a combo of both? I’ll also be adding the candies so don’t want it over the top peperminty.
Hi Cindy! Peppermint extract is very strong, we would try 3/4 tsp vanilla and 1/4 tsp peppermint to start. You can always add a tiny bit more if desired.
What do you mean 1.5x the recipe for a two layer cake? I am wanting to make a two layer cake with this frosting.
Hi Lindsay, multiply the ingredients by 1.5x to yield more frosting. Doubling the ingredients would be too much.
Hi, if i want to add crumbs of the cookies and creme chocolate bar, can i just fold it in or should sprinkling it be best?
Like a chocolate candy bar? You could fold those in.
Will this buttercream work for a three tiered wedding cake?
Hi Adriana, while this frosting does hold shape, your cake would be more stable with a sturdy buttercream like vanilla buttercream or Swiss meringue buttercream. It would be great on the top tier, though!
This is so silky smooth and oh so delicious!
I’m wondering if it would work with milk and dark chocolate as well?
Hi Karen, that shouldn’t be a problem! We also have this recipe for chocolate buttercream that uses cocoa powder instead of melted chocolate.
Can I make white choc buttercream ahead of time? Would I need to bring to room temp and who again before using?
Hi Ellie! See the last step of the recipe for make-ahead instructions. Enjoy!
I love this recipe! Very easy to put together and so creamy! It was a little softer than I expected and I wouldn’t have been able to pipe it, but it is super spreadable. I was debating whether to stick with vanilla or get crazy and add peppermint extract- I made the vanilla this time but this is definitely staying in my bag of tricks. Thank you!
I needed a white chocolate buttercream frosting for a coconut Bundt cake I made, and I knew when I found Sally’s it was going to work and it did not disappoint! I didn’t exactly have enough white chocolate, but I made due with the 4 oz Lindt bar I had on hand. I just added a teaspoon of coconut extract to it and holy wow was it good! I’ll be sure to save this and use it every time!
I made this white chocolate buttercream instead of my usual buttercream, to frost a birthday cake. It has a silky smooth , fluffy texture, and was delicious! Definitely plan on making this again. Thank you , Sally!
I want to make this with a layered pumpkin cake and pipe autumn flowers on it. Does the white chocolate buttercream crust and harden well? I live in Florida where humidity makes frosting tricky. Thanks!
Hi Kelle, this isn’t a crusting buttercream.
I always want to make this, but it’s impossible to find Baker’s White Chocolate bars and Ghiradelli is not friendly for those with nut allergies. What’s the worse that happens with white chocolate morsels or white melting chocolate?
Hi Laura! The chocolate may not melt properly, which could lead to a chunky frosting.
How long can this icing sit at room temp on iced cupcakes?
Hi Valerie, We recommend storing these in the fridge right away.
This was easy to make and delicious, definitely a keeper. I had a little extra after frosting the triple layer 8″ cake I made, so I piped frosting into the remaining raspberries. Huge hit!
This buttercream sounds delicious! Would it hold up well for doing intricate piping in a cake? I like to do the vintage piping that involves putting piping on top of piping. Thanks.
Hi Rachel, this frosting is wonderfully thick, so it holds up well for piping. Let us know if you try it!
So good! It didn’t frost the entire 3 layer cake, though, so I would suggest making 2x the recipe if you’re frosting a cake.
This is a delicious recipe! It tastes similar to normal vanilla buttercream, but with white chocolate. I made it for a birthday with dark chocolate cake and raspberry compote. It was a hit! Thank you for this great recipe.