This White Chocolate Buttercream Frosting Recipe belongs in your recipe file of favorites! Not only does it have a wonderful white chocolate flavor, but it’s creamy consistency is perfect for piping. What’s not to love?
If you are a fan of white chocolate, this is the frosting that you’ve been waiting for. Actually, we’ve been waiting for it too! For nearly eight years we’ve been chugging along on our cake site without a go-to white chocolate buttercream recipe. Ohhhhh, we didn’t know what we were missing!
What I love most about frosting recipe is that the white chocolate flavor really shines through. The recipe calls for white baking chocolate (we really prefer this over white chocolate chips or candy melts). You are going to love the flavor.
How to Make White Chocolate Buttercream Frosting
*You can find the full recipe card at the bottom of this post
This easy-to-follow recipe involves combining the melted white chocolate with the usual key players…butter, confectioners sugar, vanilla, and milk (or cream).
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream. Chopping the chocolate into small pieces will help it to melt more quickly and evenly.
- Microwave the chopped white chocolate in a microwave-safe bowl for 15 seconds and let sit for a minute, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. (Repeat heating in small increments as needed).
We do it this way so that we do not accidentally overheat or burn the white chocolate. The heated chocolate will continue to melt as it is stirred. The melted chocolate should not be hot when added to the mixture and so allow to cool as needed.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla and salt. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- This recipe makes 5 cups frosting, which is enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
What Cakes Pair Well with White Chocolate Frosting?
This luscious, white chocolate frosting is a heavenly complement to so many cake flavors. It’s perfect with fruity cakes, chocolate cakes, and more! Here are a few favorites:
Strawberry Sour Cream Cake with White Chocolate Frosting
White Chocolate Raspberry Cake
White Chocolate Cranberry Cake
White Chocolate Peppermint Cake
Is this White Chocolate Frosting Good for Decorating?
Yes! This white chocolate buttercream is not only delicious, it pipes perfectly!
As an added bonus, this frosting recipe develops a slight crust, making it perfect for smoothing using the Viva Paper Towel Method of Smoothing for those of you who prefer this technique! (We use this technique in this tutorial)
If you’ve ever had Grainy Buttercream, Read this!
** We’ve had great results with Domino’s confectioner’s sugar in our frostings. Some brands of confectioner’s sugar don’t work as well with buttercream frosting recipes. If a package doesn’t say pure cane sugar, it contains beet sugar which is more likely to give you a grainy outcome.
In addition to that, we’ve noticed that even some brands that say “Pure Cane Sugar” will give a grainy consistency. So frustrating! One example is Dixie Crystals (although it used to work great for us a few years ago.) Something has changed…it’s a mystery. Anyway, this recipe should not be grainy, and so if it is, experiment with a different brand of confectioners sugar.
White Chocolate Buttercream Frosting
This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!
Ingredients
- 3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
- 8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
- 5 cups (575g) powdered sugar
- 1 teaspoon (4g) vanilla extract
- 4 tablespoons (42 g) milk or cream
- 1/2 teaspoon (3g) salt - optional to cut the sweetness
Instructions
- Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
- Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
- Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
- Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
Here’s our White Chocolate Buttercream in action, as the frosting for our White Chocolate Raspberry Cake! YUM!
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Delicious, I love white chocolate cake, thanks for the recipe Melissa.
My family always say that I am wasting my time here at net, however I know I am
getting knowledge every day by reading thes pleasant posts.
I made a batch as a trial, and I have some left over. How long can it keep in the refrigerator for? Will defi iteky make this for my daughter’s cake as I was looking for a white frosting receipe that covers a chocolate cake.
Hi Kristin, You should be able to refrigerate for 10 days to 2 weeks if the date on the milk used was not at expiration. You can also freeze for up to 2 months. When ready to use just let it come to room temperature and remix to get a smooth consistency. So glad you like the recipe.
I’ve made this icing twice, the first time it was perfect! Today I made it again, but when I bought the white chocolate, I forgot about your Kristin’s note and bought white chocolate chips. I won’t make that mistake again, too sweet and the consistency is not the same. When made correctly it is delicious!
Does this frosting pipe well? I am looking to pipe roses for a cake!
I made a 1.5 times batch of this and used it to frost my mom’s birthday cake. She loves white chocolate and I typical don’t love working with white chocolate frosting as it doesn’t hold its shape well….not any more!! This recipe worked amazingly well. It held shapes very well and tasted amazing. I put a little more powdered sugar in because I could then just use the entire 2 lb bag and my mom loves sweet. I also added 1/2 tsp of almond. My family LOVES almond flavoring so I typically add it to all our baked goods. This frosting works great and tasted amazing. The 1.5 times batch worked to cover the huge 3 layer cake as well as a ton of flowers and even had a tiny bit left over. Will use again for sure!! Usually I have to make two frostings for her cakes – one that is white chocolate and one to decorate with but with this one, I can just make one. Thank you!!!
Hi Sarah, This frosting does pipe well.
Hi Marcy, Thank you so much for posting your picture. Sarah who asked about piping will be able to see the various piping techniques you used on your cake. The cake is lovely and I’m sure your mom was thrilled. Thanks for your nice review of the recipe!!
If using water as opposed to milk, would this recipe be shelf stable? As a baker working out of my home, legally I am not able to sell anything that requires refrigeration. Also, maybe you could list which frostings on your site are shelf stable? That would be super helpful to us home bakers. :)
Hi, everyone! I made this frosting and the flavor was wonderful but the consistency was too soft to pipe and hold its shape. It also never developed the slight crust I was expecting. I followed the recipe but did add a bit more milk, as the buttercream was initially quite stiff. I’m thinking I added too much liquid? Has anyone else had a problem with it being too soft?
Hi Kate, I’m sorry you had a problem. If the buttercream is too stiff, add additional milk a teaspoon at a time as it can go from stiff to soft quickly. Once it is too soft you will need to add additional powdered sugar. The next time you make this, add the powdered sugar gradually, you many not need all of it.
Thanks for your insight—I really do think it was the extra milk! I was in a rush and didn’t measure out the additional milk carefully and it did go from stiff to soft in a split second, as you noted. We all loved the flavor, though, and next time I’ll know to measure out the extra milk carefully!
Exquisite!!!.. thanks for share the recipe…
Hi Fabiana, Thank you, I’m so happy you like the recipe!
Hi there! Do you happen to have a dark chocolate or milk chocolate buttercream receipe? I really love the white chocolate receipe but wanted to do a regular chocolate one in addition for my daughter’s birthday party. Thanks!!
Can I use this white chocolate frosting under fondant without getting too soft?
Thank you.
Hi Wally, I’m sorry but we have not used this frosting under fondant so I cannot be sure it would work well. It is piping consistency and will form a slight crust. If you give it a try, and it’s softer than you want, you can add powdered sugar to reach the desired consistency. You’ll want to let the filled cake layers settle as usual before applying the last coat of frosting to prevent bulging. Give us a follow up if you use the recipe.
Is this shelf stable?
Hi Wally, as Mom said above, we haven’t tried this under fondant but I really think that it would be fine. If you give it a try, you’ll want to chill your frosted tier just until the frosting is firm (maybe 15 minutes in the freezer)- before applying the fondant.
I need to decorate my granddaughter s birthday cake the day before her party. Is this frosting okay to leave room temp for a couple days because I don’t have enough room in my refrigerator for the cake once it’s decorated
Hi Mary, Buttercream on cake can develop an “off taste” by the 3rd day. So completing the cake the day before serving should be fine, assuming it is not in a high heat area. I would keep the cake in the coolest area of your home.
Hi Melissa & Bebe:
Is this buttercream easy to smooth? I am decorating a cake using the scallop comb and I will need to smooth it very well.
Thank you for your help.
Wally
Hi Wally, You should have no problem using your scalloped comb with this recipe.
I made this frosting to use on a cake I made for an engagement party, and it was a hit! So delicious! I made white cake and layered it with caramel sauce, toffee bits and this frosting. It was gone in seconds, thank you for the great recipe!
Hi Breauna, Your cake sounds delicious!! Thank you for giving the recipe a try and posting your review!!
Hi! I’m not a baker. Can I make this the day before I bake the cake so that it’s not overwhelming?
Hi Sandy, Yes, it will be fine to make the frosting the day before you use it. Cover with plastic wrap and keep at cool room temperature. Give it quick stir to fluff it up before using. Buttercream can develop an “off” taste by the 3 day so you would need to refrigerate if keeping longer than that.
Hello, thanks for the recipe. Can I add colour to it? TIA
Hi Felina, We had never colored our white chocolate butterceam but I think it would be fine to do so. Test with coloring just a small amount.
Hi, can it be frozen for about a week before use?
Hi Julie, If you are using it in a week, you can refrigerate the buttercream. When ready to use bring to room temperature then stir or remix with your mixer until smooth. Yes, it can be frozen in an air tight container, do not thaw in the microwave. Thaw in the refrigerator or on the counter top.
Is this a good buttercream to use under fondant?
Hi Dottie, Yes, it will be fine under fondant. Chill before you lay on the fondant.
To the lady that asked about coloring the frosting. Make sure you use an oil based color or the white chocolate in the frosting will seize up on you and get hard. Most colors like Wilton are water based. So make sure you check it.
Can you substitute Ghirardelli Premium Baking Milk Chocolate bar for the white chocolate using the same ratios as in the White Chocolate buttercream recipe? ie.. Just substituting the chocolates…. milk chocolate instead of white chocolate.
Thank you
Sue
Would this be good if you swirled it with milk chocolate icing? My daughter wants to tone icing on her cupcakes and she wants white chocolate and chocolate together so I’m just trying to figure out if this would be a good pair.
Do you think it would be good swirled with a milk chocolate icing? My daughter wants two tone icing on her cupcakes and I just wanted to see if it would pair and taste good.
Hi Shannon, We have not used a milk chocolate baking bar but I would think it would be fine to do so. Most importantly do not over microwave the chocolate when melting it. Letting it sit and stirring when it is still holding its shape but softened a bit will help it to melt. The microwave time may be different with the white and milk chocolate. Also, you can adjust the powdered sugar and milk bit if needed. The white and chocolate flavors will pair well together.
I posted a year or so ago, and never got a response, so I am trying again… If using water as opposed to milk, would this recipe be shelf stable? As a baker working out of my home, legally I am not able to sell anything that requires refrigeration. Also, maybe you could list which frostings on your site are shelf stable? That would be super helpful to us home bakers. :)
Shannon Rankin, It is very good swirled together. I did it before for a friends cupcakes. Make sure when you do the chocolate buttercream to use semi sweet chocolate chips instead of a milk chocolate baking bar.
Hi!
I have to make a chocolate cake but I need to do White chocolate frosting. The problem is I need to add color to the frosting. Will this frosting seize up on me if I add color? If so how do I fix it. I have worked with white chocolate before and I have to add a special oil to it before I add color. The problem with that is I have to add 10 drops of oil to one drop of color. Please Help. Thank you
Hi Claudia, AmeriColor and Wilton make an oil candy coloring. This is what you need to use. Add just a few drops at a time.
How do I go about thawing it if it’s in the fridge? Would I just let it sit out like regular buttercream before I’m ready to use it?
Hi Sandra, Yes, let it sit on the countertop to warm to spreading consistency. Once it has softened you can stir to remix or use your mixer.
I am just covering a 6″ cake can I half this receipe or is it better to make the whole recipe and freeze the rest?
Hi Sherrie, According to cake chart info — if you are making a 2 layer 6 inch round cake, it is suggested you will need 3 cups of frosting to fill and frost your cake. This recipe makes 5 cups of frosting so you may not have quite enough if you make only 1/2 the recipe. I would make the full recipe .
Will this frosting form a crust? I’m making a buttercream covered wedding cake and this flavour would be perfect.
Thanks. x
Hi Maria, We most often use the hot knife method for smoothing so I am not sure how firm a crust this recipe will form. I think it does form a light crust.
Ok, thank you. In that case I might use this for the crumb coat and a crusting buttercream for the second coat. I need to paint on it so need it to be reasonably firm.
Thanks again. x
I made a practice cake today and the buttercream didn’t necessarily form a crust but I’d did become nice and firm after being refrigerated, probably thanks to the chocolate in it. I’m pretty confident that I will be able to paint on it ok. x
Maria, Thank you so much for your follow up information on the frosting, very helpful!
Hi! I just made this white chocolate buttercream and it is delish! It seems a little soft to pipe ruffles or rosettes. Any suggestions? This would be perfect pairing for white cake/ raspberry filling, thanks in advance
Hi Laura, Try adding a bit more sifted powdered sugar.
Hi, can you please tell me is this can be made in advance and refrigerated? Will the chocolate soften when brought back to room temp and rewhipped?
I’ve tried several variations of buttercream frosting, and this one is the best, but . . . . Don’t serve it immediately after making it!
Immediately after you make it, it tastes good. But–refrigerate it overnight, take it out of the fridge and let it come to room temperature naturally . . . . . then it tastes amazing! I think maybe the flavors need time to blend (?) The butter flavor wasn’t very prominent right after I made the frosting, but the next day, there was a deep buttery flavor behind the bright white chocolate flavor.
I think a lot of people won’t identify the white chocolate flavor unless you tell them the frosting contains white chocolate . . . . . it just comes across as a deeper, more interesting version of a buttercream frosting.
Hi Chad, I am happy you enjoying the recipe. Thanks so much for posting your review of the recipe.
This is the best frosting. I use Nestle white chocolate!! Love it!!
Hi Lin, Your cupcakes look terrific!! Thanks you for your nice comment!
Hi am making a chocolate cake and need white frosting for the theme I want to try this just concern if the cake gets light crust whether it will still taste a bit grainy/crusty?
Hi Shwaiba, This recipe will form a light crust because of the amount of powdered sugar in the recipe. If you are have a grainy taste with your buttercream it is because of the brand of powdered sugar. First, the bag or box must say pure cane sugar. If it does not, it means that the powdered sugar is made from beets. We have found 2 products that do not produce a grainy buttercream, Dominos and U.S. confectioners sugar. The U.S. brand is sold at Costco, I am not sure of other locations it might be found. The Dixie Crystals brand states that it is pure cane sugar and we once used it with no problems. It then became grainy so Melissa and I can only assume that they changed their formulation with the amount of cornstarch in their product. When you buy confectioner’s sugar (powdered sugar) you can check it before using it in buttercream. Just wet your fingers and rub a small amount of the powdered sugar between them. If it is grainy, you will feel it. This has been a frustrating problem for many bakers.
Hi, I’m covering a 4 tier cake with the frosting but also want to put a dark chocolate ganache drip on the top. Will it take that? I’m worried that the heat of the ganache will melt the frosting underneath.
Hi Sam, yes that should be no problem. The ganache isn’t hot when it’s applied to the cake. I like to freeze my tiers anyway for about 10 minutes to firm things up before applying the drip.
Has anyone made this with more white chocolate to get a stronger or flavor? Or is there any reason we shouldn’t add more?