Perfect White Chocolate Buttercream Frosting Recipe

White chocolate buttercream frosting makes a delicious frosting recipe for cakes, cupcakes, cookies, and so many more sweet treats! This simple recipe will become a favorite! 

White chocolate buttercream frosting makes a delicious frosting recipe for cakes, cupcakes, cookies, and so many more sweet treats! This simple recipe will become a favorite! //

There’s just something about white chocolate buttercream frosting that is perfect when paired with a rich dark or milk chocolate cake or cupcake I think. But seriously, you can spread a thin layer on a cookie or a graham cracker and it still makes for a mighty delicious sweet treat! 

The other day I made cupcakes for my youngest nephew Murphy who had an injury and needed a little cheering up. I knew how much he loved my chocolate cake with chocolate buttercream so I decided to make those as cupcakes for him. I made a few additional ones for my house since we were having guests the next night for supper and decided to top ours with my white chocolate buttercream along with a drizzle of my raspberry sauce and a few fresh raspberries to dress them up a bit.


Let me just go ahead and profess my undying love for the combination of raspberries and chocolate, but raspberries with raspberry sauce, white chocolate and chocolate chocolate? That, my friends, is absolute heaven!

Here’s my White Chocolate Buttercream Frosting recipe. I hope you absolutely love it!

Perfect White Chocolate Buttercream Frosting Recipe

Total Time 15 minutes
Prep Time 15 minutes
White chocolate buttercream frosting makes a delicious frosting recipe for cakes, cupcakes, cookies, and so many more sweet treats! This simple recipe will become a favorite!
3.55 from 11 votes
Did you make this recipe?


  • 1/2 cup white chocolate chip morsels
  • 1/3 cup milk
  • 1 cup butter softened
  • 5 cups confectioner’s sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract


  1. Add the white chocolate chips and 1/3 cup of milk to a glass, microwave safe bowl. Heat in the microwave at 50% in 30 second intervals, stirring each time, until the the white chocolate is smooth. Allow to cool.
  2. Cream butter until light and fluffy, about 3 minutes. Stir in melted and cooled white chocolate and then gradually add in confectioner's sugar, about 1 cup at a time. Then add in milk, 1 tablespoon at a time, followed by vanilla. Beat on high for about 1 to 3 minutes until the buttercream frosting is smooth, fluffy and will hold a peak.


If you want to make the buttercream frosting ahead, place it into an airtight container and refrigerate. When ready to use, let the frosting come to room temperature, then beat it again with the mixer until fluffy.

All images and text © Robyn Stone for Add a Pinch

Robyn xo



40 comments on “Perfect White Chocolate Buttercream Frosting Recipe”

  1. These look wonderful! The frosting is the best part, and WHITE CHOCOLATE frosting! Yum!!!

  2. These sound wonderful! I think preparing them will be our family adventure this weekend. Wish us luck!

  3. Oh my goodness!!! I would love a lot of this and a little cake 🙂

  4. These lil gems look totally ravishing…..looks like a great recipe for wedding cupcakes 🙂 thanks for the new recipe for my repertoire.

  5. Yummy. Nice one.

  6. Thanks so much Robin, I just love your recipes and you are one of my favorite websites to go when I need something scrumptious!

  7. Oh my word! This looks amazing!!!

  8. This is one of those recipes that I am going to print out and keep FOREVER because I always seems to be searching for the perfect frosting recipe. And I just love that raspberry drizzle! Hope Murphy is feeling much much better! xo

  9. Robyn, these look HEAVENLY! The raspberries on top just did me in, definitely making these!

  10. Sounds delicious. How many cupcakes or how big of a cake will this cover?

  11. I just tried this, & followed the recipe exactly, but it’s not firming up at all when I beat it. Very gloopy. Added more sugar (like probably 2 cups more at this stage, but still a runny (but still delicious) mess. What did I do wrong?!?
    (PS – love your best ever choc cake & choc buttercream recipes & have had no prob with them in the past).
    Thanks 🙂

    • I am getting ready to make this recipe in a couple days for baby shower cupcakes and am curious if you ever got this recipe to peak for piping?

    • I am having the same issues here with my frosting…..some help please .?

    • If you’ve already made it, you can add softened butter to firm it up. Be sure to not melt the butter. If it’s not too late, I suggest adding the ¼ cup of milk slowly and only use as much as you need. You may find you only need a few teaspoons. I would also recommend adding the vanilla to the melted white chocolate. It’s not clear to me why you would add that last. Hope these suggestions help. Thank you for leaving real feedback. That how together we can make things better. Cheers!

  12. Pingback: Classic Vanilla Buttercream Frosting Recipe • Cooking | Add a Pinch

  13. Does this recipe crust? If not, how could I make it crust? (not a lot, just a thin crust for smoothing)

  14. Does this frosting need to be refrigerated?

  15. Ok, so to start, the ONLY reason I’m giving this recipe 4 stars instead of 5 is because I had to deviate from it a little bit so my judgement is a bit skewed. That being said, I am a college student who has never made a frosting from scratch before and this was REALLY easy. I had just about everything in my pantry, though I ran out of confectioners sugar at the 3 cup mark but it still turned out pretty well in my opinion!

    I saw that people were having issues with the frosting running or becoming “gloopy” as someone else put it, so I bumped up the butter a little bit (about 1 tablespoon cold in addition to the 1 cup softened) and did not add any additional milk outside of the 1/3 cup used for the melted white chocolate mixture.

    I also was out of vanilla extract at the time of making this, so I used my suitemate’s Torani vanilla syrup instead.

    OH and since my Significant Other loves white chocolate, I just used a whole 4 0z bar of baking white chocolate instead of the white chocolate chips (I measured it out and it was a little more than 1/2 a cup… I’m not a big baker, but I wonder if the baking chocolate made a difference in making mine stiffen up compared the white chocolate chip version that other people have made?).

    All my strange substitutions and changes aside, I believe this is a great recipe, and I will be making this again (hopefully next time I’ll have all the proper ingredients and can give a more straight-forward review!)

  16. I dont have a microwave, can I easily melt my white chocolate on the stovetop?

  17. How much icing does this result in? Thanks for the recipe, sounds so yum!

  18. I copied the recipe yet the icing keeps falling and melting off of the cake. It never peeked so I had put it in the friddge for a few minutes and took it out…

  19. This icing is VERY soft…definitely not suitable for icing a layer cake. Next time I’d skip the milk in the icing and reduce the milk in the white chocolate mix.

    • A I suggest always always using having with heavy whipping cream not regular milk as regular milk will not whip up the same as whipping cream I don’t know why people use milk it doesn’t make sense and add a little bit of cornstarch maybe half a teaspoon that might help also good lock hope this help

  20. Wanting to do use is for a naked cake can it be left out?

  21. can I make this the night before a party and frost the next day?

    • You can put it in an airtight container and put in the fridge took the next day. Before your ready to use it take it out and let it sit for about 30 Min. Then rewhip :). Hope that helps!

      • Since you need to refrigerate the icing until it is used, once you have frosted your cake does your cake then have to be refrigerated?

  22. Hi how many cups does this recipe make? @ do you think it’s good icing to put an edible image on?
    Thank you

  23. Do you have a recipe for lemon buttercream that would go nicely with your vanilla cake recipe?

  24. To preface this, I love the chocolate cake recipe and the chocolate buttercream. It’s my go-to when making a cake. I tried this recipe so I could color the icing, and it was a bit disappointing. I think the biggest issue is the milk portions. There is so much in the white chocolate that I could taste it strongly, and it seemed to make the icing very runny. Some people seemed to make it work by adjusting, so I would recommend that!

  25. I tried this icing yesterday and it was so runny, I couldn’t get ‘soft peaks’ to form at all. I added extra sugar, but didn’t make much difference. What can I do so it will pipe & hold shape? Less milk?

  26. What kind of milk did u use? Can i use whipping cream 35% fat like the one we use for ganache to avoid runny frosting?

  27. I made this frosting today. The consistence is wonderful, but it might not be firm enough for decorating. That can be fixed with a little more sugar. I was disappointed that it did not taste more like chocolate. I used real butter and it overpowered the chocolate. The next time, I’m going to double the chocolate and cut about 1/3 of a stick of butter out.

    The chocolate cake that is mentioned here is superb! I don’t like chocolate cake much but this is excellent.

  28. Wat is halfof the white chocolate buttercream frosting recipe. Thanks

  29. Hi  Robyn,
    Is there any way to make buttercream crusting thanks

  30. Where do you find light color vanilla extract

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