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 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.
white chocolate buttercream step by step
Beat butter until soft and fluffy Add half the icing sugar and beat in. Beat in the remaining icing sugar, then beat in the white chocolate. Whisk until light and fluffy use as desired.
White Chocolate Buttercream Icing
Ingredients
- 150 g (5oz) white chocolate broken into small pieces
- 200 g (7oz) butter softened
- 225 g (8oz) icing sugar sifted
- 1 tsp vanilla paste or extract (optional)
- 1-2 tbsp milk or double cream (optional)
Special Equipment
- electric whisk or wooden spoon
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
Jen
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
Your macarons sound amazing I can imagine how good this buttercream would taste with the blackcurrant curd.
Joanna Farmer
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
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.