White Chocolate Buttercream Frosting

Thanks for sharing!

This white chocolate buttercream frosting recipe is one of my all time favorites and I LOVE frosting, so I don’t say that lightly.  It is so creamy, fluffy and fun and the white chocolate flavor really carries through!

If you are a fan of white chocolate, you are in the right place. This delicious buttercream is fluffy, flavorful and perfect for using to decorate cakes and cupcakes.

This frosting is sooooooooooo good.  No really, it is.  

You would think adding chocolate to the buttercream would weigh it down and make it heavy, but it doesn’t!  It is so light and fluffy and has a perfect white chocolate flavor.

My sister-in-law, Jess, makes delicious from scratch cakes.  She is a self taught cake artist who makes the tastiest masterpieces.

Her husband, Anthony, is the pie guy.  Last year he did a year of pies, a different pie for every month of the year.  This year she decided to do (at least) a cake for every month.

She has been using this white chocolate frosting as a base for her fondant rather than using a classic buttercream and it knocked my socks off.  I just knew I had to do something with it.

So, I frosted one of Little Dude’s birthday cakes with it.  Just imagine, peanut butter sheet cake with a nice thick layer of white chocolate buttercream.  Oh yeah!

I made the frosting and immediately considered canceling the party.  That way I could be left alone with my bowl of frosting and not have to share!  

But alas, I couldn’t do that to poor Little Dude.  So, share I did.

Updating a few years later to tell you that this is still one of my favorite frosting recipes.  I have used it a number of times over the last couple of years.  

We used it on a cookies and cream layer cake I made for my sister’s baby shower.  It was soooooo good. 

Then we used it to decorate fun bunny cupcakes for Easter. It added that flavor pop that made them extra special.

But you don’t have to just take my word for it.  Mollie over at Frugal Hausfrau made it for her Raspberry Filled Cupcakes with White Chocolate Buttercream and she agrees!

If you aren’t a fan of super sweet frostings, this recipe has a bonus for you.  The powdered sugar to butter ratio is much lower than most American buttercream recipes.

The addition of the white chocolate helps give it the stability without needing all that powdered sugar.  So it is much less sweet than a lot of frostings.

It goes with pretty much any cake flavor and is perfect for spreading or piping. It is a family favorite that always gets rave reviews.

Tips and Tricks

Start with good quality white chocolate. You can find bars in the baking aisle or in the candy aisle. Make sure it is actual white chocolate made with cocoa butter.

White chocolate melts at a lower temperature than darker chocolate and it scorches easily too. So microwave it it short 10 second intervals, stirring after each one, until it just stirs smooth.

Melt the white chocolate before you start anything else. That will give the melted chocolate a chance to cool before you add it to the buttercream mixture.

You are going to want to make sure your butter is at room temperature before you start.  If the butter and sugar mixture is still cool when you add the white chocolate, you increase your chance of getting little bits of congealed chocolate in your frosting.

If your butter is brought all the way to room temperature and your white chocolate is cooled but still liquid, it should incorporate nicely. Just keep the mixer going and drizzle it in!

If you need to store your frosting, place it in an airtight container.  You can leave it on the counter for several hours or even overnight.

For longer storage you can refrigerate it for up to a week or freeze it for up to 3 months.  Just bring the frosting back to room temperature and rewhip before using.

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

Thanks for sharing!