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!
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.
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.
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.
If you like this recipe
YOU MAY ALSO LIKE......
White chocolate buttercream step by step
📖 Recipe
White Chocolate Buttercream Icing
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
No time to make it now - Pin for later
Tris says
Could you make this a couple of days ahead of time? Would you add the chocolate at the last minute?
Jacqueline Bellefontaine says
Yes you can certainly make it a few days in advance. If kept in an airtight container in the fridge it will keep for at least a week. However, you will need to bring it back to room temperature before you use it.
Maria says
could I make a milk chocolate version of this by just using milk chocolate rather that white? Thank you.
Jacqueline Bellefontaine says
Yes you can. But I also have a recipe for easy chocolate buttercream that has an excellent flavour
Janet Smithers says
I just made this recipe and I must admit that I am a fan... it is so smooth and creamy... added slightly more chocolate but definitely my go to recipe... thank you
Jacqueline Bellefontaine says
More chocolate! Naughty but nice , ha ha Glad you are a fan of this recipe, I agree it is a good go to recipe to have
Helen Morrison says
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
Jacqueline Bellefontaine says
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.
Victoria says
Can you freeze this recipe?
Jacqueline Bellefontaine says
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.
Lynne Millroy says
Hi is it okay to use colour gel with this recipe please thank you.
Jacqueline Bellefontaine says
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.
Jen says
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!
Jacqueline Bellefontaine says
Your macarons sound amazing I can imagine how good this buttercream would taste with the blackcurrant curd.
Joanna Farmer says
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.
Jacqueline Bellefontaine says
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.