This White Chocolate Buttercream is a dreamy, velvety frosting that elevates any dessert to pure indulgence. With its rich, creamy texture and luscious sweetness, it’s perfect for cakes, cupcakes, or even as a decadent dip. The smooth blend of white chocolate and butter creates a melt-in-your-mouth experience that’s impossible to resist. In just 25 minutes, you can whip up this luxurious treat, making it ideal for last-minute celebrations or spontaneous baking sessions.
Every bite offers a heavenly balance of sweetness and richness, with hints of vanilla enhancing the white chocolate’s delicate flavor. Its airy yet dense consistency spreads effortlessly, adding a professional touch to your creations. Whether you’re a seasoned baker or a beginner, this buttercream is simple to master and guaranteed to impress. Perfect for sharing, it yields 12 servings, ensuring everyone gets a taste of this irresistible delight.
Ingredients for White Chocolate Buttercream
- 6 oz (170 g) white chocolate, chopped into small pieces (use high-quality chocolate for best results)
- 1 cup (226 g) unsalted butter, softened to room temperature (not melty or greasy)
- 2 cups (250 g) powdered sugar (sifted for smoother texture)
- ½ teaspoon vanilla extract (pure extract recommended)
- ⅛ teaspoon salt (balances sweetness)
- 2 Tablespoons heavy cream (adjust for desired consistency)
Step-by-Step Instructions
- Melt the white chocolate: Place the chopped white chocolate in a heat-proof bowl. Microwave for 30 seconds, then stir well. Heat in 15-second increments, stirring between each, until completely smooth and melted. Set aside to cool for at least 15 minutes (it should no longer be warm to the touch).
- Whip the butter: In the bowl of a stand mixer (or using a hand mixer), beat the softened butter until creamy and well-whipped.
- Combine chocolate and butter: With the mixer on low speed, gradually add the cooled, melted white chocolate to the butter. Mix until fully incorporated.
- Add powdered sugar: Gradually add the powdered sugar, scraping down the sides and bottom of the bowl to ensure even mixing.
- Incorporate flavorings: Sprinkle in the salt and vanilla extract. Mix until well combined.
- Adjust consistency: With the mixer on low speed, gradually add the heavy cream. Increase the speed to high and beat for 30-60 seconds, or until the frosting is light, creamy, and fluffy. If too much air is incorporated, use a spatula to smooth out any bubbles.
- Use immediately: Pipe or spread the frosting onto cooled baked goods. Enjoy!
Perfect Pairings: Serving Suggestions
This White Chocolate Buttercream is incredibly versatile! It pairs beautifully with vanilla or chocolate cupcakes, adding a rich, creamy finish. Try it on sugar cookies for a decadent twist, or spread it over a classic yellow cake for a crowd-pleasing dessert. For a fun presentation, pipe it onto mini bundt cakes or use it as a filling for macarons.
Storage Tips: Keep It Fresh
Store your buttercream in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and give it a quick whip with your mixer to restore its fluffy texture. You can also freeze it for up to 2 months—just thaw in the fridge overnight and re-whip as needed.
Time-Saving Hacks
To speed up the process, use a double boiler to melt the white chocolate instead of the microwave—it’s less likely to overheat. If your butter isn’t softened yet, cut it into small cubes and let it sit at room temperature for 10-15 minutes. For an even quicker option, use pre-melted white chocolate (just ensure it’s cooled before mixing).
Recipe Variations: Get Creative
Customize your buttercream by adding 1-2 teaspoons of citrus zest (like orange or lemon) for a bright, tangy flavor. For a nutty twist, fold in 1/4 cup of finely chopped toasted almonds. If you’re feeling adventurous, mix in a tablespoon of instant espresso powder for a mocha-inspired treat!
Equipment Guidance: Tools You’ll Need
A stand mixer or hand mixer is essential for achieving that light, fluffy texture. Use a heat-proof spatula to stir the melted chocolate and ensure it’s smooth. For piping, a large piping bag fitted with your favorite tip will give your desserts a professional look. Don’t forget a rubber spatula to scrape down the bowl and avoid wasted frosting!
White Chocolate Buttercream
Ingredients
- 6 oz white chocolate¹ chopped into small pieces
- 1 cup unsalted butter² softened to room temperature (but not so soft that it’s melty/greasy)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 Tablespoons heavy cream
Instructions
- Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
- Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
- While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
- With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
- Gradually add powdered sugar, scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
- Sprinkle in salt and vanilla extract and stir well.
- With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles.
- Pipe or spread frosting onto prepared, cooled baked goods.