This delicious white chocolate buttercream recipe is based on a classic American buttercream recipe, but has good quality white chocolate mixed in. The flavor is amazing and it is fluffy as can be. It is the perfect buttercream to use as a base for fondant and it also holds its shape well for piping. It is great on layer cakes, cupcakes, sheet cakes and more!
Melt the white chocolate in the microwave by cooking for thirty seconds, then stirring. Continue to microwave in ten second increments until the chocolate is smooth. Set aside.
In the bowl of your electric mixer, beat the softened butter on medium speed for about a minute.
Add powdered sugar and mix on low until incorporated.
With the mixer still going on low speed, drizzle in the melted white chocolate. Once it is completely added, turn the mixer back up to medium-low speed and beat for two more minutes.
Add the vanilla, salt and 2 Tablespoons of cream. Beat for another minute or so. Add more cream as necessary until you get the perfect consistency.
Frost your cake!
Notes
You want to use actual white chocolate, not almond bark, candy melts, or vanilla chips. I usually use a bar or Lindt, Ghirardelli or Baker's.The paddle attachment is ideal for making buttercream. It add enough air to make a fluffy frosting without incorporating too many air bubbles.