White Chocolate Buttercream

This White Chocolate Buttercream recipe is a family favorite, I’m excited to share it with you. White Chocolate Buttercream recipe - Looking for frosting recipes? This makes for an amazing dessert - just try to save some for the cake andor cupcakes The Bewitchin' Kitchen

For the majority of my early twenties I have been on the hunt, the hunt for the perfect buttercream frosting recipe. I have tried so many, but none of them turned out the way I had hoped. They would melt quickly or just didn’t have enough “body”. Last summer I finally came across a recipe that was almost perfect. It tasted pretty good but I couldn’t decorate with it, my piping wouldn’t stay put. After some tinkering and tweaking, I finally reached the perfect consistency for a heavenly White Chocolate Buttercream frosting.

My obsession with buttercream began after my wedding. My wedding cake had a delicious buttercream frosting that I was always on the lookout for a recipe to match the taste. Then I came across this recipe. I use the base of the white chocolate buttercream for all of my frosting recipes (there are links below).

Baileys Butter Cream Frosting. Best frosting recipe ever! This creamy cake icing recipe has the decadent bite of irish cream. Delicious on chocolate cake!

If you like this recipe, you’re going to LOVE my recipe for Baileys Buttercream Frosting. Seriously, you have to check it out and while you’re at it, you may as well see the Peanut Butter Cup Frosting too.

I used the base of the white chocolate buttercream as the frosting for my cousin’s wedding cake (and I made a DIY wedding cake post for you to follow step by step too), I added extra sugar to make it thicker. Frosting can go a long way depending on how much sugar you add. If you want piping with staying power, just add more sugar!

White Chocolate Buttercream

White Chocolate Buttercream Frosting recipe - Looking for frosting recipes? This makes for an amazing dessert - just try to save some for the cake and/or cupcakes | The Bewitchin' Kitchen

White Chocolate Buttercream

White Chocolate Buttercream recipe - Looking for frosting recipes? This makes for an amazing dessert! Pairs well with chocolate cakes, yum!

Ingredients:

  • 1 cup butter, unsalted and softened (if you're a beginner - margarine is not the same. It WILL NOT hold, in fact it will just be gross).
  • 3 cups powdered sugar (depending on the humidity/heat that day sometimes I have to add about 1/2 cup more, play around with it until you reach the consistency you desire)
  • 1/4 cup whipping cream
  • 1 tsp vanilla extract (my favorite is Neilsen-Massey which is found at Amazon.com or Amazon.ca )
  • 6 oz white chocolate chips or Bakers Chocolate

Directions:

  1. First things first: melt the chocolate. I prefer to pour the white chocolate chips in a glass bowl and place it over a pot of boiling water (double boiling), stirring constantly. If you are using Baker's Chocolate, chop it up first. The microwave is another option, but keep your eye on it and do 30 seconds at a time. Let cool to room temperature.
  2. Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy (about a minute or two).
  3. After you have scraped the bowl, add the cream and vanilla. At this point you can now stir in the melted, cooled chocolate.
  4. Turn your mixer to medium-high and beat for 3-4 minutes.

Do you have a favorite buttercream recipe? Share it in the comments, I love to hear what people prefer!

White Chocolate Buttercream Frosting recipe - Looking for frosting recipes? This makes for an amazing dessert - just try to save some for the cake and/or cupcakes | The Bewitchin' Kitchen

 If you like this recipe  then you will LOVE this White Chocolate Strawberry Buttercream:

 

White Chocolate Strawberry Buttercream
White Chocolate Strawberry Frosting
White Chocolate Strawberry Buttercream Frosting


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81 comments on “White Chocolate Buttercream”

  1. Pingback: Vancouver Canucks Cake Wordless Wednesday w/Linky - The Bewitchin' Kitchen

  2. this looks delicious! I would love to try to make this.

  3. This looks and sounds delicious! I have only attempted to make my own icing once or twice. Will have to try this!

  4. sounds yummy, we just finished up birthdays here but I will pin for next year!

  5. Yum these look so good i need to make then as soon as possible.

  6. OMG Randa… that sounds and looks D.E.L.I.C.I.O.U.S. I’m sending post to my daughter (the one that loves to bake)….

  7. I’m so not a buttercream fan…and yet, I want to lick the screen. Yum!

  8. This sounds amazing…can’t wait to try it! 🙂

  9. Can I admit something here: I’ve never made homemade icing in my life! It always seemed far too intimidating and way harder than the actual baking. But, my mouth is just watering looking at your recipe!

  10. Ooh this looks amazing! Love the idea of incorporating white chocolate into the buttercream!

  11. that sounds absolutely delicious!

  12. This looks delicious and a little too easy to make 🙂 Will try and hold off until the next special occasion to try this recipe out!

  13. This is the most incredible looking frosting. I never thought of adding whipping cream or making a white chocolate frosting. So yummy!!

    • Thanks so much. Every frosting I have ever tried uses whipping cream, but it wasn’t until this one where I beat it forever. I think it makes a huge difference.

  14. Sounds yummy! I’ll have to try it!

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  17. Ooooh! This looks delicious, I’ve made some cupcakes for valentine’s day and I think this frosting would be perfect! Yum 🙂

  18. Hi… I’m going to make this for a bridal shower cake! But was wondering if u knew about how long of a shelf life it will have in the fridge? I wanna know if I can make it before hand and how long with will last once on the cake! Thank you

    • I am making this recipe for my son’s birthday cake on Saturday 🙂 I will be making it on Friday, but I think it should be fine two days before. I do that because my cakes will last for about 3 days after. I wouldn’t go more then 5 days.

    • Ok thank you!!

  19. Hello there. I think this recipe is brilliant and I’m going to be trying it out today for my mother’s birtgday cake. However I do have a question, hopefully someone will reply soon. Am I supposed to use my mixer throughout the whole recipe, or just for the last step? This is my first attempt at making buttercream, so any suggestions and tips are appreciated! I’ll reply again later lett you know how much everyone loved it. Thanks!!

  20. About how much does a batch make?

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  22. Made this to go with some red velvet cupcakes for my husband’s birthday today. YUM! I only made 1/2 of the recipe and it was more than enough to frost 12 cupcakes!

  23. Pingback: Pink and Zebra Cake - Tasty Tuesday | Friends Stitched Together

  24. Is this recipe stiff enough to be used for cake boarders, writing, flowers etc?

    • I usually just add more sugar until I get the constancy I want. I made these flowers with this recipe: thebewitchinkitchen.com/2013/03/my-martha-moment-wordless-wednesday-wlinky.html/

  25. Wondering….what your take is on the consistency. I am doing a wedding cake and I am planning on “rose frosting” it. Do you think that this recipe has the right consistency to hold the rose shape?????

    • When I did my roses for my toddler smash cake, I added more sugar until it was just right. It was super sweet though.

  26. This will be perfect for my daughters birthday cake. She loves chocolate! Two questions: is this enough to frost a 3 tier round cake? And could I add some hot pink food coloring?

    • Hi Jill, I would make a little more buttercream. Maybe double the recipe? The only downside is that there could be too much, but that just means some extra to frost cookies with 😉

      Yes you could, add a bit at a time so it doesn’t taste so “color-ish”. I recommend the Wilton Gels (some say no taste).

  27. Will the cake need to be refrigerated after frosting or will the frosting hold its shape for several hours unrefrigerated?

    • I always stick it in the fridge 🙂 It will harden so take it out a half hour before serving (as long as it’s not too hot inside your home).

  28. MMM! I need this in my life or my bed on a spoon right now! I will have to pin this for next time I am in a baking mood!

  29. This looks yummy, I was looking for something different than basic buttercream. So this does hold up well for piping and decorating? I would like to try it for my daughter’s Frozen theme cake but don’t want the icing to be too soft.

    • When I used it for decorating I just added more sugar until I got the consistency I wanted. It will be really sweet, just to warn you.

    • I wonder if butter flavored shortening instead of some butter would work so its not too sweet by adding more sugar. That’s what my old recipe called for to give it a harder consistency.

  30. MMM some people find white chocolate too sweet but that phrase doesn’t exist to me! This would be a great recipe for vanilla cupcakes!

  31. Can this icing be colored?

  32. I am an old bachelor who seldom bakes but this recipe not only looks delicious, but seems easy to make…thank you

  33. This looks and sounds delicious! I have never made my own before but am ready for the challenge. I do have a question though. Does my final product have to refrigerated? Yep, I am a newbie. 🙂

    • I put it in the fridge because of the dairy. It will get hard, so let it sit on the counter for 20(ish) minutes before serving.

  34. YUM! What a awesome buttercream! Would be perfect on some strawberry flavored cup cakes or a cake. White chocolate anything is hard to resist.

  35. Oh My God!!!! I just made this frosting and while I used the entire 11 oz bag instead of 6 oz, it tastes PHENOMINAL!! HOLY COW!!!! I could eat the whole batch!!

  36. Is this recipe enough to frost 24 cupcakes?

  37. Is this good for decorating cakes with?

  38. I made this buttercream tonight to top white cake/almond “Wedding Cake” cupcakes and it is incredibly light and fluffy. If decorating with this frosting, you’ll want to add a little bit more powdered sugar to stiffen for creating flowers. This will be my “Go To” frosting for buttercream from now on.

    • Completely agree! I load in the sugar when I do “fancy” things (the one time I year I do it ;))! I’m so glad you liked it. Have a great week Sheila.

  39. Hi
    This frosting looks fantastic. Nice web layout, beautiful pictures. The only this missing is a print button. Or am I just not seeing it? I hate to be nit picky on a beautiful site, but a print button would be awfully handy.

    • Thank you so much for your compliments! I usually do have a print button on a few recipe forms I use, but I see for this particular recipe I didn’t use the form 🙂 I’ll put it on my list of recipes to convert 😀 Thanks for the reminder!

  40. This is great! Can’t wait to try it! Also love the beginners commentary haha.

  41. Hello, im really new to this but this buttercream seems great! I have a couple of questions here, could I make this frosting ahead from the previous day for example? Could i preserve it in the fridge and for how long?
    thnx in advance!

    • Hi Maria,
      I have made it in advance but it gets rock hard. You will have to take it out about 30 minutes before you need to use it and give it a good stir, re whipping it is the best idea. Happy baking!

  42. I would like to frost a sheet cake with this recipe. Would this be enough frosting? My sheet is a typical jelly roll pan…. I think 11×17?

    • I can’t say yes for sure…but yes? lol It depends on how thick you want the frosting. Give it a go, if all else fails whip up an additional half batch.

  43. Hi Randa,

    I love this recipe! Can you tell me how many cups it makes? I’m making my own cupcakes for my wedding, but need a massive grocery list first. Thanks!

  44. Hi 🙂 I am wondering if I could use White Chocolate Apeel’s?

  45. Hi! I want to make this for a cake but its 2 days away. How long will it last? Will it crust over? and how should I store it? (on the cake)

    • Hey Lisa. Yes, the frosting will crust over but it softens up. If you seal up the cake nice – it will keep the actual cake moist and beautiful. I made this for a wedding cake a day and a half (maybe two days) in advance and it worked out well!

  46. Is it Ok to use gourmet white chocolate such as (Valhrona?) and contains cocoa butter.

    • Hey Nancy! You bet, it will only taste better 😀 To my knowledge, all white chocolate has cocoa butter in it. Enjoy!

  47. This is my first time making any sort of buttercream. I ran into some texture issues where the frosting wasn’t coming together but I just put it over a pot of warm water and beat it on high and it came back together. I ended up adding 1/2 cup of whipping cream and 1/3 cup of milk. It turned out very well! Is this frosting freezable? I am making this 3 days ahead of the cake. Will I have to re make it?

    • Hi Shirley,

      Oh that’s so strange, I never had texture issues before and I make it often (well, as often as I can 😉 ) but thank you for the tip! I have never froze it before, so I can’t give you that advice. I would think if it froze and defrost it may have texture issues, but i think you could probably whip it back up and it be fine. That’s a guess though!

  48. Can anyone tell me how much this will make? Thx

  49. Try using flavored coffee creamer instead of the whipping cream for an instant infusion of flavor. I use creamer for all my frostings

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