Add a little something extra to your baked goods with this quick and easy recipe for a decadent twist on a classic favorite!
When it comes to icing baked goods, you’ve got choices. Whipped cream frosting is light and fluffy as a cloud but fades quickly at room temp. The cream cheese variety is thick, rich, and tangy but difficult to pipe into pretty accents. Ganache is firm, dense, and decadent, while boiled frostings are glossy and sticky.
Somewhere in the middle is American buttercream—arguably the most versatile of the bunch. It’s a smooth and creamy team player that’s always up for fun colors and unique flavors. This white chocolate buttercream frosting recipe takes that versatility to the next level with a silky texture and a heavenly taste!
You’ll love how quickly and easily this recipe comes together. You’ve got to be a little attentive while melting the white chocolate, but your stand or hand mixer does the rest of the work! And the end product adds a luxurious finish to cakes, cupcakes, cookies, and more. Whip up this frosting whenever you want a little something extra on a dessert that looks innocent but tastes devilishly chocolaty!
Tips for melting white chocolate
White chocolate has a low burning point, so patience is key to melting it! Let it melt slowly in a double boiler, never letting the bowl touch the simmering water below. And stir frequently. You can do it in a heatproof bowl in the microwave—but avoid overheating! Short bursts of 15–20 seconds work best, with a good stir between each. White chocolate can seize if it’s exposed to moisture or excess heat, so make sure all the utensils and bowls you use are dry. Finally, cool the melted chocolate until it’s fluid but not warm before adding it to buttercream. If it’s too warm, it’ll cause the mixture to separate or become grainy.
How do I store leftovers?
Store leftover white chocolate buttercream frosting in an airtight container in the fridge for up to 5 days. You can also freeze this frosting for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Let refrigerated frosting come to room temp for 30-60 minutes, then re-whip with a mixer to restore fluffiness. If it still feels stiff, add a splash of cream and beat again until smooth.
Serving suggestions
Serve white chocolate buttercream frosting atop baked goods that could use a little something extra. It adds depth to this moist and fluffy Eggless Vanilla Cake, and it’s the perfect crossover topping for a Zebra Cake. It’ll level up the chocolate notes of these Chocolate Chip Cupcakes and pair deliciously with Coconut Cupcakes. It’s also the right choice for making sweet cookie sandwiches with this Sugar Cookie Recipe.
White Chocolate Buttercream Frosting
Ingredients Â
- 6 ounces white baking chocolate finely chopped
- 1 cup unsalted butter at room temperature
- 2 cups powdered sugar sifted
- 1/4 cup heavy cream plus more, as needed
- 1 teaspoon pure vanilla extract
- Pinch of salt
InstructionsÂ
- Place the chopped white baking chocolate in a heatproof bowl set over a pot of simmering (not boiling) water, making sure the bowl does not touch the water. Stir occasionally until melted and smooth. Alternatively, melt the chocolate in the microwave in 15-second intervals, stirring after each.
- Let the melted chocolate cool to room temperature for about 15 minutes before using. It should be smooth and fluid but not warm enough to melt the butter.
- In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium speed until creamy, about 2 minutes. Reduce the mixer speed to low and gradually add the powdered sugar, about 1/2 cup at a time, beating until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
- Once the white chocolate has cooled but is still pourable, slowly add it to the butter mixture while beating on medium speed. Continue beating until the frosting is smooth and well blended, about 2 minutes.
- Beat in the heavy cream, vanilla extract, and salt on medium speed until light and fluffy, about 1 minute. Adjust the consistency as needed—add more cream, 1 tablespoon at a time, for a softer texture, or a pinch more salt if the frosting tastes overly sweet.
- Use the frosting immediately, or cover and refrigerate.
Leave a Comment