White Chocolate Frosting

7. 10. 2025

Want to whip up some delicious white chocolate buttercream frosting? This easy recipe will show you how!

Don’t be fooled by its plain appearance – this frosting is packed with flavor from melted white chocolate in every creamy swirl.

It’s super rich and delightfully thick, holding its shape beautifully when piped.

Ingredients:

• 6 ounces white chocolate, coarsely chopped
• 1 cup unsalted butter, softened to room temperature
• 2 cups confectioners’ sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• pinch of salt

Instructions:

• Melt the white chocolate: Chop it, then melt it in a double boiler on the stove, or simply use the microwave: place chopped white chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring every 20 seconds until completely smooth.
• Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
• In a medium bowl, beat the butter on medium speed for 1 minute using a handheld or stand mixer fitted with a paddle attachment.
• Switch the mixer to low speed and slowly add the confectioners’ sugar.
• Stir the cooled white chocolate to smooth, then add it to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
• Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Taste.
• If desired, add 1 more Tablespoon of heavy cream/milk to thin out.
• Add another pinch of salt if the frosting is too sweet.
• Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
• After freezing, thaw in the refrigerator, then beat the frosting on medium speed for a few seconds so it’s creamy again.
• After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)

Similar articles