Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks plain, the frosting is made with melted white chocolate, so there’s extra flavor hiding in each creamy swirl. The frosting is very rich and wonderfully thick, so it holds beautiful shape when piped. Try it on vanilla cupcakes with raspberry filling!
One reader, Amy, commented: “I don’t usually write reviews on any recipe that I’ve tried, but today—yes. This is the best buttercream icing ever. I’ve tried so many different ones and they just fall short. Today was different—this one was all that and then some… I’m still licking my fingers. ★★★★★”
One reader, Fred, commented: “This is the perfect frosting for pretty much anything. I used it on my first ever wedding cake for our granddaughter. It frosts so smoothly and pipes exquisitely… ★★★★★“
Move aside, vanilla buttercream and cream cheese frosting, and make way for the new white frosting in town. (I still love you both, though. There is room in my heart—and my kitchen—for all the frostings.)
But maybe you’re tired of the same ol’ vanilla frosting. And while I love cream cheese frosting, I know a lot of people in other countries have trouble making it, because it’s not always easy to find brick-style cream cheese outside the U.S. So I wanted to publish another option for a delicious white frosting that tastes good on a variety of desserts.
Why You’ll Love This White Chocolate Buttercream
- Extra creamy and rich from melted white chocolate
- Holds shape when piped
- Spreads easily onto baked goods
- Can tint it a color (see it colored on top of these white chocolate peppermint cupcakes)
- White chocolate tastes great with so many different flavors
If you love white chocolate, you’ll enjoy these white chocolate strawberry cupcakes too. I add freeze-dried strawberries to make a delicious strawberry white chocolate frosting on those!
Grab These 6 Ingredients
- White Chocolate: For the best flavor and texture, we need real white chocolate. Do not use white chocolate morsels or candy melts here—get the real-deal bars of white chocolate.
- Unsalted Butter: Start with room temperature butter. Room temperature butter is cooler than you think. If the butter is too warm, the frosting will be thin and taste greasy.
- Confectioners’ Sugar: We’re using less confectioners’ sugar in this frosting than we do in vanilla buttercream, because the white chocolate is already sweet.
- Heavy Cream or Half-and-Half: Liquid thins out and adds even more creaminess to the frosting. You can use heavy cream or half-and-half. Milk works in a pinch.
- Vanilla Extract: Vanilla extract adds incredible flavor.
- Salt: A pinch of salt offsets all the sweetness.
Best White Chocolate to Use in Frosting
The best white chocolate frosting starts with real white chocolate. Do not use white chocolate morsels because they contain stabilizers preventing them from melting into the correct consistency. You need the bars of “baking chocolate” found in the baking aisle near the chocolate chips. I like Baker’s and Ghirardelli brands, which come in 4-ounce bars. You need 6 ounces of white chocolate for this recipe, so you’ll use 1 and 1/2 bars.
Start by chopping up the white chocolate and placing it in a microwave-safe bowl. (I usually use a glass liquid measuring cup.) Microwave it in 20-second increments, stopping and stirring after each increment. The short bursts of heat allow the white chocolate to melt without burning. Once it’s completely smooth, set it aside to let it cool at room temperature for about 20 minutes.
The rest of the recipe is similar to making regular vanilla buttercream or strawberry buttercream, and you’ll add the cooled melted white chocolate during the process. You’ll need a handheld or stand mixer.
It looks like vanilla buttercream, but it’s silkier, smoother, and has an extra-rich flavor. You’ll love it.
What Tastes Best With White Chocolate Buttercream Frosting?
White chocolate pairs beautifully with so many flavors, like chocolate, raspberry, lemon… the list goes on and on! This recipe makes enough for 12–16 cupcakes, a 3-layer 6-inch cake, or a 9×13-inch quarter vanilla sheet cake. I recommend you 1.5x the recipe for a 2-layer cake.
Try this white chocolate frosting on:
- Lemon Cupcakes or Lemon Blueberry Cupcakes
- Strawberry Cupcakes
- Banana Cake
- Vanilla Sheet Cake or Spice Cake
- Vanilla Cupcakes filled with Raspberry Filling
- Confetti Sprinkle Cupcakes
- Red Velvet Cake Roll or Red Velvet Cupcakes
- Chocolate Cake, Chocolate Cupcakes, or use as the filling in these Cream-Filled Chocolate Cupcakes
- Peppermint Mocha Cupcakes
- Homemade Brownies (yum!)
- Carrot Cake Cupcakes
- Pumpkin Cupcakes or Pumpkin Cake
- Gingerbread Cupcakes or Gingerbread Cake
- Chocolate White Chocolate Cupcakes
- White Chocolate Brownies
Really, it’s great on pretty much anything you might typically top with vanilla buttercream or cream cheese frosting!
It also makes for a wonderful cupcake filling. See my post on How to Fill Cupcakes for how to do so and for recipe pairing inspiration.
White Chocolate Buttercream Frosting
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Mixing
- Cuisine: American
Description
Learn how to make sweet and creamy white chocolate buttercream frosting with this easy recipe. Although it looks plain, the frosting is made with melted white chocolate, so there’s extra flavor hiding in each creamy swirl. Be sure to use real white chocolate, and not white chocolate morsels. See recipe Notes.
Ingredients
- 6 ounces (170g) white chocolate, coarsely chopped
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Melt the white chocolate: Chop the white chocolate, then melt in a double boiler on the stove, or simply use the microwave: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.
- Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
- Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
Notes
- Special Tools (affiliate links): Glass Liquid Measuring Cup or Double Boiler | Electric Mixer (Handheld or Stand Mixer)
- White Chocolate: Do NOT use white chocolate morsels in this frosting. Use pure white chocolate, which typically comes in 4-ounce bars, and can be found in the baking aisle near the chocolate chips. I like Baker’s or Ghirardelli brands.
- Cream: For the frosting, milk is OK to use instead of heavy cream or half-and-half. However, cream is preferred for creamiest texture.
- Quantity: This recipe is enough to frost 12–16 cupcakes, a 3-layer 6-inch cake, or a thin layer on a 9×13-inch quarter sheet cake. 1.5x the recipe for a 2-layer cake. (Doubling the recipe would be far too much.)
- Decorating Tips: Be sure to check out my post on how to use piping tips (with video tutorial!), and my recommendations for essential cake baking & decorating tools.
Reader Comments and Reviews
Your recipe sounds and looks Absolutely Delicious ! I will be making my Birthday Cake in September White 14 in Round (4 – layer) Cake….. I am excited to try your recipe. Thank You
Hi! I am planning on using this recipe for a two tiered cake, is there any tips or tricks for this buttercream that would help me make sure I get a stable outcome? Thanks for the help!
Hi Tauriel, while this frosting does hold shape, your cake would be more stable with a sturdy buttercream like vanilla buttercream or Swiss meringue buttercream. It would be great on the top tier, though!
How much lemon juice/zest should I mix in to give it a hint of lemon flavour?
Hi Miya, we haven’t tested it, but you could try replacing half the heavy cream with half fresh lemon juice, and/or you could try adding 1/2 teaspoon of lemon zest. Taste it and add more if you’d like!
Hello! Would I double or 1.5X the recipe if I needed to frost a 3-layer 9inch cake?
Thank you
Hi Leila, we would double the recipe for that size cake. Enjoy!
Hello! I want to do your frosting as it looks delicious and no too sweet which I really like! Could I please ask you a recommendation on quantity? I want to use it as a cover for a 5 layers size 8 inches cake! Could I do the frosting in advance? Do I have to beat it again before use it? And after I make it I would put it to the fridge. Would it need to stay out a bit before serving?.is for my little ones bday cake and I want to be perfect!
Many thanks in advance!!!
Hi Marialena, This recipe is enough to frost a 3-layer 6-inch cake so we’d recommend doubling for a 5 layer 8 inch cake. You can make it ahead of time and store for up to 1 week in the refrigerator.
I am serving “two-bite brownies” as one of the desserts at my son’s grad party, but want to put a swirl of frosting on top with a dash of school color sprinkles.
Wolluld this frosting pair well with bite size brownies, or do you have another recommendation?
Yes, absolutely – sounds delicious!
Made this frosting last night it was fantastic…I would like to make this frosting for a graduation party now that I know it holds up well and want to tint half the frosting a dark green (school colors) I’m going to use Gel as I do to color all my frosting but want to make sure since this has chocolate and when I tint chocolate I use an oil base. So will my regular gel food coloring be fine?
Hi Terry, yes! We would add gel food coloring in step 4 when you add the vanilla extract.
I am making your wedding cupcakes for a graduation party and thinking of using this frosting instead of plain buttercream. Event will be outside. Do you think this will hold up as well as buttercream?
Hi Terry, this buttercream does hold up well, but it will of course depend on the exact temperature, how long they are outside, etc. If you can, keep them refrigerated right up until you place them out and keep them out of direct sunlight. Hope it’s a hit!
I just made this for the first time. I piped it on using 1M. And … OMG. Just perfect. Paired with Sally’s Perfect Vanilla Cupcakes. Taste and Presentation = Perfection.
Would full fat Greek yoghurt work as a substitute for the heavy cream?
Hi Irene, no, that would not work here. For the frosting, milk is OK to use instead of heavy cream or half-and-half. However, cream is preferred for creamiest texture.
I just made this for a carrot cake. Light and fluffy, and not too sweet. I will definitely make it again. It’s perfect!!
I plan to use this recipe to bake a sheet cake to serve up to 100 people. By how much would you multiply this recipe?
Hi Melissa, if using a full sheet cake, you’ll likely want to 4x the recipe (or more, depending on how thick you like your frosting).
Hi, can we add a spread in this recipe? e.g pistachio spread?
How does gel food coloring work with this recipe? And when should I add in coloring? Looks amazing!
Hi Suzelle, We would add gel food coloring in step 4 when you add the vanilla extract.
Could I add crushed ones to this frosting…and maybe pair it with a chocolate cake. If so how much crushed oreos for the recipe. Any ideas which kind of cake would go well with it? (Devils food, fudge, reg chocolate etc… Thanks!
Hi Jamie, We haven’t tested adding crushed Oreos to this recipe, but it should work just fine. Here’s our Oreo Buttercream recipe (included in the brownies).
Can you use this white chocolate receipe to decorate the cake?
Hi Kim, yes, this buttercream pipes beautifully!
Have you tried substituting milk chocolate or dark chocolate to make a chocolate frosting using this recipe?
Hi Connor, Either one should work! We also have this recipe for chocolate buttercream that uses cocoa powder instead of melted chocolate.
Hello! I’m making this recipe currently and wondering if we use salted butter, should we leave out the salt? I didn’t realize it said unsalted until I had already put the butter in the mixing bowl.
Hi Olivia, you can use salted butter here and leave out the added salt. It may taste a tiny bit saltier.
Love this! So much better than canned frosting! My question is : do you have to refrigerate the cake w this frosting? It has cream & unsalted butter, so I’m thinking yes.
Hi Donna, when using this frosting, we usually do recommend refrigerating the cake after.
I just made this recipe and I absolutely love it! It’s very light very flavorful and easy to pipe!
Hi Sally, this looks delicious and I can’t wait to try it. I do have Merckens white chocolate melts on hand. Would that work the same as the chocolate bar?
Hi Arlene, we don’t recommend it. White chocolate melts are made with vegetable or palm oil instead of cocoa butter, which makes them fine for melting to coat cake pops, but for the best taste and texture, we recommend looking for the 4-ounce white chocolate bars you can find in the baking aisle (and sometimes in the candy aisle with the gourmet chocolate bars), such as Ghirardelli, Lindt, or Baker’s brands.
Incredible!! Honestly, I got distracted and forgot to add the cream and vanilla. No matter. This icing was still light, creamy smooth, and 100% deliciousness. I’m going to make it again for cupcakes tomorrow!
This is hands down the best frosting ever❤️ The white chocolate elevates it to a very high level. I debated weather to use this or use my stand by regular buttercream frosting. Im so glad I made this choice. I doubled the recipe and had no problem. I melted half the chocolate part way then added the rest, stirred in and continued to do 20 seconds at a time, stirring inbetween. About 80 seconds in 20 second increments worked for my microwave. I decorated my cutout sugar cookies and this worked beautifully. Thank you for posting. Happy frosting❤️
My absolute favorite buttercream,when I want a vanilla frosting .I get so many compliments .Thank you for this perfect recipe
Hi, How long can this be in the fridge? Thank you
how well does this hold up? should i put it in the fridge in between decorating?
This is a wonderfully thick frosting and should hold up just fine, but if it seems to be thinning from the heat of your hands, you can definitely let it rest in the fridge.
can i make this ahead of time and store it in the fridge until use?
Yes! See the last step of the recipe.
Amazing buttercream icing! Smooth and easy to frost cake and cupcakes! I couldn’t keep fingers out of it! Yum!
Can you freeze white chocolate buttercream frosting?
Hi Kathy, yes, you can freeze this for up to 3 months.
I’ve never left a review before but this was just too delicious to not share my thoughts. Not only is this buttercream delicious but it’s quick & easy to make and effortless to use. Definitely my new “go-to” recipe for buttercream. Thank you!
This butter cream sounds amazing.
Do you have any tips on adding colour to it when frosting?
Hi Mel! We would add gel food coloring in step 4 when you add the vanilla extract.
I used this recipe for my granddaughters birthday cake. Everyone that had a slice of cake said it was the best frosting they had ever had. Thank you very much for the recipe.