If you're looking for a frosting that's rich, creamy, and has a sweet vanilla twist, this white chocolate buttercream is just the thing. It's perfect for piping onto cupcakes, layering between cakes, or even just spreading with a spatula for a smooth, elegant finish.
The white chocolate adds a luxurious flavor that feels a little fancier than your usual buttercream, but it’s still super easy to whip up! This recipe comes together in just about 5 minutes (plus a little cooling time for the chocolate), and it makes enough to frost 15–18 cupcakes generously.
The key is to beat the butter really well until it's light and fluffy, then slowly mix in the powdered sugar and that silky white chocolate. The vanilla extract adds an extra layer of warmth, while the pinch of salt helps balance out the sweetness. You’ll get a velvety, stable buttercream that holds its shape beautifully—great for swirls, rosettes, or sharp edges.
Make a batch ahead of time and keep it at room temperature for a day, or stash it in the fridge for up to two weeks. When you're ready to use it again, just bring it back to room temp and re-whip until it's nice and fluffy. Whether you're making a celebration cake or treating yourself to a sweet cupcake moment, this white chocolate buttercream is the perfect finishing touch.
How to Make White Chocolate Frosting
- Melt the white chocolate chips using a double boiler or in the microwave in short bursts. Stir until smooth, then let it cool slightly.
- In a large bowl, beat the butter until light and fluffy using a hand mixer or stand mixer.
- Add the melted white chocolate and continue to beat until well combined.
- Sift in the powdered sugar, then add the vanilla extract and kosher salt.
- Beat everything together until smooth, creamy, and spreadable. If the frosting is too soft, chill it in the fridge for 10–15 minutes before using.
How to Make It
- Melt the chocolate: In the microwave or a double boiler, melt the white chocolate chips until smooth. Stir well to make sure there are no lumps. Set aside and let it cool just slightly—don’t skip this step, or your butter might melt!
- Beat the butter: In a stand mixer fitted with a paddle attachment, whip the room-temp butter on high for about 4 minutes, until it's pale and fluffy.
- Add the sugar: Turn the mixer to low and slowly add in the powdered sugar. Mix until everything's fully combined, then scrape down the sides of the bowl.
- Add the chocolate: Make sure the white chocolate is cool but still pourable. Add it to the butter-sugar mixture and beat on medium speed for another 2 minutes until silky smooth.
- Finish it off: Add the vanilla extract and salt, then mix on low for one more minute until everything is beautifully blended.
- Makes about 2 cups of buttercream
- Enough for 12–15 cupcakes using a piping bag
- Can fill and crumb coat a 3-layer 6-inch cake or a 2-layer 8-inch cake
- Double the recipe if you want to frost and decorate the entire cake
Ready to frost something delicious? 🎂💛
