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    White Chocolate Buttercream

    Published: Feb 10, 2020 · Modified: Jun 26, 2021 by Jacqueline Bellefontaine ·

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    chocolate cup cakes topped with chcolate and white buttercream frosting.
    white chocolate butter cream on a whisk.
    chocolate cup cakes topped with chcolate and white buttercream frosting.

    Soft, creamy, light, white chocolate buttercream. A divinely decadent buttercream frosting, perfect for layered cakes and cupcakes. Come on don't deny it, you just know you are going to love it!

    white chcolate butter cream on a whisk.

    I was a bit nervous when making this buttercream for my triple chocolate cupcakes. I wanted to top them with a white chocolate buttercream but I didn't want it to be overly sweet or sickly. But I think I have achieved the perfect balance a buttercream that is truly delicious, rich and creamy without being too sweet.

    It goes brilliantly with the dark chocolate of the cupcakes and would also make a delicious filling for a Victoria sandwich perhaps paired with raspberry jam. White chocolate and raspberry is a favourite flavour combination of mine.

    cupcakes topped with white chocolate buttercream.

    An easy to make frosting

    Buttercream is a favourite frosting for many bakers not least because it is quick and easy to make and this white chocolate buttercream is no exception.

    Use to top cupcakes, fill or ice layered cakes and fill biscuits or macrons.

    Buttercream icing can be made one or two days in advance if desired. store in the refrigerator and bring to room temperature before using.

    closeup bowl of white chococlate buttercream frosting.

    Melt the chocolate

    Start by melting the chocolate – Anyone who has worked with chocolate a lot will know it can be a bit of a temperamental ingredient and white chocolate is the most temperamental of all. Therefore I highly recommend that you melt the chocolate over a pan of hot water rather than in the microwave. It is too easy to overheat in the microwave.

    For the same reason choose cooking chocolate from the baking aisle rather than dessert chocolate from the sweet aisle. They tend to be more stable and easier to use in baking and frostings.

    The flavour of cooking chocolate can vary and some are better than others so try to find a brand you like. Or to get the best flavour with the ease of use, try a mixture of 50% white cooking chocolate and 50% white dessert chocolate which I find works well. I also find a little vanilla extract added to the frosting, especially when using all cooking chocolate can lift the flavour.

    Beat the butter

    Next beat the butter until it is soft and fluffy. I use my electric hand mixer for this but you can use just a wooden spoon if you don't mind having a little bit of a workout.

    Most recipes call for unsalted butter. I don't like very salty butter so I choose a brand that is only lightly salted and I tend to use this for everything, so if your butter is only lightly salted then it will be fine.

    Add the sugar

    Next, add half the icing sugar and beat until well combined.

    Tip: If your icing sugar is a bit lumpy make sure you sieve the icing sugar first to remove any clumps as these will not dissolve in the butter icing.

    Then add the remaining icing sugar. If you are using an electric mixer do this at the lowest speed or you will end up with billowing clouds of icing sugar flying everywhere.

    Once all the icing sugar has been added turn up the speed (or beat harder if doing so by hand) until the mixture is light and fluffy.

    Add the white chocolate

    Beat in the melted chocolate, but make sure the chocolate has cooled first. If you add the chocolate while it is still hot it will melt the butter and you will end up with runny icing.

    Finally, beat in a little milk or cream to get the desired consistency.

    Use as required

    This recipe is enough to generously top 12 cupcakes or fill and ice a medium sponge cake.

    single cpcake topped with white chocolate buttercream.

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    White chocolate buttercream step by step

    beaten butter in bowl.
    Beat butter until soft and fluffy
    icing sugar added to creamed butter in bowl.
    Add half the icing sugar and beat in.
    white chocolate being added to bowl.
    Beat in the remaining icing sugar, then beat in the white chocolate.
    whisking the buttercream frosting.
    Whisk until light and fluffy use as desired.
    cupcakes topped with white chocolate buttercream.

    White Chocolate Buttercream Icing

    A delicious rich and creamy buttercream frosting. Perfect for filling cakes, biscuits and macraons and piping on cupcakes.
    Course Dessert
    Cuisine British
    Keyword baking, chocolate, frosting, icing
    Prep Time 10 mins
    Total Time 10 mins
    Servings 12
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • electric whisk or wooden spoon

    Ingredients

    • 150 g (5oz) white chocolate broken into small pieces
    • 200 g (7oz) butter softened
    • 225 g (8oz) icing sugar sifted
    • 1 teaspoon vanilla paste or extract (optional)
    • 1-2 tablespoon milk or double cream (optional)

    Instructions

    • Place 150g (5oz) white chocolate broken into pieces in a heatproof bowl and place over a pan of hot water. Stir until melted. Remove from the heat and set aside.
    • Place200g (7oz) butter in a large bowl and beat until light and creamy.
    • Add half of the 225g (8oz) of icing sugar and beat on a low speed until combined. Then add the remaining icing sugar and whisk again until combined, before increasing the speed and beating for a minute or two.
    • Add the cooled melted chocolate and beat until light and fluffy.
    • Add the vanilla if using and a little milk or cream and beat again adding a little more milk or cream to get your desired consistency.

    Notes

    Use as required
     
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    No time to make it now – Pin for later

    cupcake with white chocolate buttercream with piping bag of frosting in front.
    « How to make great homemade bread
    Triple chocolate cupcakes »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Helen Morrison

      August 19, 2021 at 10:53 am

      I can't wait to try this. I've been looking for a white chocolate butter cream. Just a question. Usually I use 1:2 of butter and icing sugar. This recipe is nearly 1:1. Does it firm up or stay quite soft?
      Thanks
      Helen

      Reply
      • Jacqueline Bellefontaine

        August 21, 2021 at 5:41 pm

        Yes the buttercream firms up to a similar consistency as usual butter cream at a 1:2 ratio as the chocolate helps it firm up.

        Reply
    2. Victoria

      August 17, 2021 at 1:18 pm

      Can you freeze this recipe?

      Reply
      • Jacqueline Bellefontaine

        August 18, 2021 at 6:34 pm

        Yes I find most buttercream freezes well and this one is no exception. Freeze for up to 3 months. The day before you're ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again.

        Reply
    3. Lynne Millroy

      June 17, 2021 at 9:14 pm

      5 stars
      Hi is it okay to use colour gel with this recipe please thank you.

      Reply
      • Jacqueline Bellefontaine

        June 21, 2021 at 7:22 pm

        Yes you should be fine with coloured gel but you could test first with a small amount just to be sure. I find even the same types of food colour can act differently from brand tyo brand.

        Reply
    4. Jen

      February 26, 2021 at 3:48 pm

      5 stars
      Just made this as a trial run for my daughter’s 21st birthday cake next month. It is absolutely delicious and pipes beautifully. I coloured it and put in my macarons today with my homemade blackcurrant curd. I can’t tell you how lovely it is! This will now be my go to buttercream recipe, I can’t images going back to plain old buttercream!

      Reply
      • Jacqueline Bellefontaine

        February 26, 2021 at 5:55 pm

        Your macarons sound amazing I can imagine how good this buttercream would taste with the blackcurrant curd.

        Reply
    5. Joanna Farmer

      August 16, 2020 at 9:59 am

      5 stars
      Made this as icing for vanilla sponge sandwiched with a good quality raspberry jam and topped with freeze dried raspberries. It was utterly delicious, you could taste the white chocolate but as promised not too sweet. It was a huge hit at a work party and is now frequently requested.

      Reply
      • Jacqueline Bellefontaine

        August 18, 2020 at 5:35 pm

        So pleased you like it, Joanna. Its such a versatile frosting and your cake sounds delicious so not surprised it was a hit at work.

        Reply

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