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.
This easy-to-follow recipe involves combining the melted white chocolate with the usual key players…butter, confectioners sugar, vanilla, and milk.
This luscious, white chocolate frosting is a heavenly complement to so many cake flavors. We love it with our White Chocolate Raspberry Cake Recipe, but it would be amazing with lemon cakes, strawberry cakes, rich chocolate cakes, and SO many more.
*As an added bonus, this white chocolate buttercream 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)
Enjoy the Recipe!
White Chocolate Buttercream Frosting
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)
- 4 1/2 cups (518g) powdered sugar
- 1 teaspoon (4g) vanilla extract
- 4 tablespoons (42 g) milk or cream
Directions
- 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.
** We’ve had great results with Domino’s confectioner’s sugar and US Sugar (we buy ours from Costco). 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 confectioners sugar.
Here’s our White Chocolate Buttercream in action, as the frosting for our White Chocolate Raspberry Cake! YUM!
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White Chocolate Buttercream Frosting (Printable Version Above)
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)
- 4 1/2 cups (518g) powdered sugar
- 1 teaspoon (4g) vanilla extract
- 4 tablespoons (42 g) milk or cream
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.
Delicious, I love white chocolate cake, thanks for the recipe Melissa.
The weather here on AZ the day of the party will be 99! The cakevwill be transported an hour then assembled and remain indoors. Temp will probably be 75 inside. Will this filling be stable? Would it be better to use half shortening? Thank you. Sounds delicious and will be the filling for a pink champagne cake.
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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.