Perfect White Chocolate Buttercream Frosting Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
Ingredients
- 1/2 cup (85 g) white chocolate chip morsels
- 1/3 cup (75 g) milk
- 1 cup (226 g) butter, softened
- 5 cups (568 g) confectioner’s sugar
- 1/4 cup (57 g) milk
- 2 teaspoons (9 g) vanilla extract
Instructions
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi how many cups does this recipe make? @ do you think it’s good icing to put an edible image on?
Thank you
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?
Wanting to do use is for a naked cake can it be left out?
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
Cornstarch and more white chocolate does the trick thank you you saved my daughter’s birthday
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…
How much icing does this result in? Thanks for the recipe, sounds so yum!
I dont have a microwave, can I easily melt my white chocolate on the stovetop?
Sure! I would recommend using a double boiler on the stovetop. I hope you enjoy it!
Does this frosting need to be refrigerated?
Does this recipe crust? If not, how could I make it crust? (not a lot, just a thin crust for smoothing)
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!
Mine did the same thing I think it’s the white chocolate itself.