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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!

3.75 from 12 votes

Perfect White Chocolate Buttercream Frosting Recipe

Dessert 15 mins

Prep Time 15 mins
Author Robyn Stone | Add a Pinch
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!


  • 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


  • Add the white chocolate chips and ⅓ 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.
  • 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.

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Frosting / Icing Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


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

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

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

  4. 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

  5. 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 🙂

    1. 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?

    2. 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!

    1. Sure! I would recommend using a double boiler on the stovetop. I hope you enjoy it!

  6. 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…

  7. 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.

    1. 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

    2. Cornstarch and more white chocolate does the trick thank you you saved my daughter’s birthday

    1. 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!

    2. 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?

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

  9. 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!

  10. 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?

    1. I’m sorry this was runny, Trish. I’ve never had that happen. I usually suggest adding a bit more sugar to make it thicker. Thanks!

  11. 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?

    1. Hi Pao,
      This recipe should not be runny when made according to the recipe. I use whole dairy milk in this. Enjoy!

    2. I followed the recipe exactly as she stated and it was not runny at all. I think all the folks having issues did so because they melted the butter, you’re supposed to soften it and fluff it up before using it instead of having runny melted butter 😉

  12. 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.

  13. Mine’s running as can be I use regular white chocolate it wasn’t cooking chocolate maybe that’s why and I also use regular milk.

  14. Hi! I’m having a dinosaur theme party for my son and I’m looking for a green frosting for the cake. Do you think I can add spirulina to this frosting whitout altering the taste too much?

    1. Karen,
      I’m sorry but I have never used spirulina in my frosting so I’m not sure. Maybe someone else has used it and can give you an answer.

    2. Just use food safe coloring, there’s several different colors and you can mix to obtain the desired color. I wouldn’t use spirulina, it would alter the taste.

  15. just made this and it is wonderful… not too sweet. i’m a first timer and the instructions were perfect. thank you for sharing!