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cupcakes topped with white chocolate buttercream.
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5 from 5 votes

White Chocolate Buttercream Icing

A delicious rich and creamy buttercream frosting. Perfect for filling cakes, biscuits and macraons and piping on cupcakes.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: British
Keyword: baking, chocolate, frosting, icing
Servings: 12


  • electric whisk or wooden spoon


  • 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)


  • 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.


Use as required