White Chocolate Buttercream Recipe

Introduction

White chocolate buttercream is a rich, creamy frosting that’s perfect for cakes, cupcakes, and other sweet treats. Its smooth texture and delicate sweetness make it a favorite for adding a luxurious touch to your baked goods.

Ingredients

• 6 oz (170g) white chocolate chips
• 1 Cup (226g) unsalted butter, room temperature
• 1 1/2 Cups (180g) powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions

1. Step 1: Melt the white chocolate chips in the microwave or over a double boiler, stirring until smooth and free of lumps. Set aside to cool slightly.
2. Step 2: In a stand mixer fitted with a paddle attachment, beat the butter on high speed for about 4 minutes until light and fluffy. Reduce the mixer speed to low, add the powdered sugar, and mix until well combined. Scrape down the sides of the bowl as needed.
3. Step 3: Stir the melted white chocolate to ensure it’s not hot enough to melt the butter. If still warm, wait a few minutes to cool. Then add the white chocolate to the butter mixture.
4. Step 4: Increase the mixer speed to medium and beat for 2 minutes until the frosting is smooth and creamy.
5. Step 5: Add the vanilla extract and kosher salt. Mix on low speed for another minute until fully incorporated.

Tips & Variations

• Make sure the white chocolate is just warm, not hot, to prevent the butter from melting and the frosting from becoming runny.
• For a different flavor twist, substitute the vanilla with almond or orange extract.
• Add a tablespoon of heavy cream or milk to achieve a lighter, fluffier texture if desired.

Storage

Store the white chocolate buttercream in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip it with a mixer to restore its creamy texture. This frosting can also be frozen for up to 3 months; thaw overnight in the refrigerator and re-whip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate bars instead of chips?

Yes, you can chop white chocolate bars into small pieces and melt them just like chips. Make sure to chop them finely to help them melt evenly.

Why is my buttercream grainy?

This can happen if the powdered sugar isn’t fully incorporated or if the white chocolate was added while still too hot. Make sure to mix thoroughly and allow the chocolate to cool before adding.

White Chocolate Buttercream Recipe

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★★★★★

4.7 from 109 reviews

This White Chocolate Buttercream is a smooth, creamy frosting made with melted white chocolate, unsalted butter, powdered sugar, and a hint of vanilla. Perfect for decorating cakes and cupcakes with a rich, sweet flavor and a silky texture.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Enough to frost a 9-inch two-layer cake or approximately 24 cupcakes
• Category: Dessert Frosting
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

White Chocolate Buttercream Ingredients

• 6 oz (170g) white chocolate chips
• 1 Cup (226g) unsalted butter, room temperature
• 1 1/2 Cups (180g) powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions

1. Melt White Chocolate: Melt the white chocolate chips using a microwave or a double boiler, stirring continuously until smooth and free of lumps. Set aside to cool slightly to avoid melting the butter when combined.
2. Beat Butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter on high speed for about 4 minutes until it becomes light and fluffy, creating the perfect base for a smooth buttercream.
3. Add Powdered Sugar: Lower the mixer speed to low and gradually add the powdered sugar, mixing until well incorporated. Scrape down the sides of the bowl and paddle to ensure even mixing.
4. Combine White Chocolate: Stir the melted white chocolate to ensure it’s smooth and check that it has cooled enough so it won’t melt the butter. Once at the right temperature, add it to the butter and sugar mixture. Beat on medium speed for 2 minutes until the frosting is smooth and creamy.
5. Add Flavor and Salt: Add the vanilla extract and kosher salt, then mix on low speed for another minute to fully combine all the ingredients, enhancing the flavor and balancing sweetness.

Notes

• Ensure the melted white chocolate is not hot when adding to butter to prevent it from melting and changing the texture of the buttercream.
• Room temperature butter is critical to achieve a light and fluffy texture.
• Use high-quality white chocolate chips for the best flavor and smoothness.
• Adjust sweetness by adding more or less powdered sugar according to your preference.
• This buttercream is ideal for frosting cakes, cupcakes, and as a filling for layered desserts.

Keywords: white chocolate buttercream, white chocolate frosting, cake frosting, creamy buttercream, dessert frosting