Super simple, delicious and minimal ingredients this White Chocolate Buttercream is the perfect frosting recipe to decorate all your baking needs!
I LOVE BUTTERCREAM. Yes, that had to be capitalized because it’s true, buttercream is my favorite thing ever. If I’m eating cake, I always choose the edge piece because it has more.
Frostings are one of those recipes that you just need to have on hand, a lot of people really don’t now how to make the perfect buttercream or some people want different ideas.
This White Chocolate Buttercream is one of my all time favorites, with the flavor of regular buttercream but with a spike of the white chocolate that really puts it over the top.
This is one of those recipes that you will be wanting to put on all the things! I mean seriously, this frosting will go good on all the things, it’s not weird flavored and goes great on chocolate, vanilla, red velvet etc.
Some of my favorite recipes that you can use this recipe on include Chocolate Cupcakes, Red Velvet Brownies and Funfetti Cake!
Literally this is such a versatile flavor that it doesn’t over power the dessert that you are using it on, but is one of the best buttercream recipes that I have ever had.
Besides buttercream is one of those essential recipes that you want to keep in your arsenal because when you bake you frost the majority of items, and this White Chocolate version will become your new favorite.
WHY THIS RECIPE WORKS:
- With minimal ingredients this buttercream whips up fast.
- You can halve or double the recipe depending on what you are frosting.
- It is so versatile and works on so many great desserts.
HOW TO MAKE WHITE CHOCOLATE BUTTERCREAM, STEP BY STEP:
- Place the butter into the body of a stand mixer with the paddle attachment, or with a hand mixer.
- Whip on medium speed until smooth.
- Melt your white chocolate in a bowl.
- Add the white chocolate and mix until combined.
- Next add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.
- Lastly add the vanilla and 2 tablespoons of the milk, mix in until incorporated, then whip it on medium-high speed until light and fluffy, 3 minutes. If it is too thick to pipe, add the additional tablespoon of milk, or more until you reach the desired consistency.
See how easy it is to make this White Chocolate Buttercream Recipe? We topped vanilla cupcakes with this one this time, but like I said it is good on alllll the things.
I think this is one of our most requested frosting recipes when it comes to baking our cakes and stuff for family birthdays and gatherings.
There is just something about white chocolate that people absolutely love, I mean I love white chocolate but when it’s mixed into a frosting I’m sold!
WHAT KIND OF WHITE CHOCOLATE SHOULD I USE?
We use high quality white chocolate chips for this recipe, but any white chocolate should work. You can even use almond bark, candy melts and a white chocolate baking bar.
As long as you are able to get the amount of chocolate that we use for this recipe then you should be ok with choosing something else.
HOW DO I MAKE MY BUTTERCREAM WHITE?
It is hard to get that perfectly white buttercream that everyone sees in the cookbooks and magazines I mean you can’t find white butter!! And that is one of the culprits.
How we make our White Chocolate Buttercream white is that we beat the butter well before adding in other ingredients, beating the butter will make it a lighter color.
Another tactic we use is to use clear vanilla instead of the dark kind, this is essential as if you use the regular vanilla you will end up with a tinted buttercream.
It’s ok if it isn’t perfectly white, no one will really care unless you are this pro baker who needs to have a super white buttercream recipe for a wedding cake.
The average person who we bake for couldn’t care less if it was white or had a little tint of yellow to it, all they want to do is eat it and that is really all that should matter!
HOW TO STORE:
This White Chocolate Buttercream stories really well, just like most buttercream do! If you are going to consume or decorate within a day it can be left out on the counter for around 24 hours in an airtight container.
If you plan on refrigerating it it should last in the refrigerator for up to 5 days again safely stored in an airtight container.
This can also be frozen, yay!! Place your airtight container full of buttercream in the freezer and it should keep for up to 3-4 months, your can remove and place on counter to defrost.
TIPS AND TRICKS:
- This is a versatile recipe and can be used on many different desserts.
- The recipe makes enough to top 24 cupcakes or one layer cake.
- Use high quality chocolate chips if you can, I have given some substitutions above.
- This can be frozen, read my storage tips above.
- Make sure you beat that butter really well, this helps it get to a nice white color.
If you are looking for the perfect frosting recipe for your next baking project this White Chocolate Buttercream is a must! You will absolutely fall in love.
If you like this recipe you might also like:
- Lemon Layer Cake (Lemon Buttercream)
- Homemade Strawberry Cake (Strawberry Buttercream)
- Chocolate Peanut Butter Cup Cake (Peanut Butter Buttercream)
If you’ve tried this WHITE CHOCOLATE BUTTERCREAM or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
White Chocolate Buttercream
Ingredients
- 1 cup unsalted butter room temp
- 1 cup good quality white chocolate melted and cooled
- 3 cups powdered sugar sifted
- 2 tsp clear vanilla extract
- 2-3 Tbs whole milk
Instructions
- Place the butter into the body of a stand mixer with the paddle attachment, or with a hand mixer.
- Whip on medium speed until smooth.
- Melt your white chocolate in a bowl.
- Add the white chocolate and mix until combined.
- Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.
- Add the vanilla and 2 tablespoons of the milk, mix in until incorporated, then whip it on medium-high speed until light and fluffy, 3 minutes. If it is too thick to pipe, add the additional tablespoon of milk, or more until you reach the desired consistency.
Notes
- This is a versatile recipe and can be used on many different desserts.
- The recipe makes enough to top 24 cupcakes or one layer cake.
- Use high quality chocolate chips if you can, I have given some substitutions above.
- This can be frozen, read my storage tips above.
- Make sure you beat that butter really well, this helps it get to a nice white color.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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