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! // addapinch.com

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

4.73 from 11 votes
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!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 24


  • 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


  • 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.


Makes about 5 cups of frosting, enough for a 2 or 3 layer 9-inch round cake. 
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.


Calories: 190kcal | Carbohydrates: 27g | Protein: 0.5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 23mg | Fiber: 0.01g | Sugar: 27g | Vitamin A: 247IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 0.03mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


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

    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?

  2. 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. 4 stars
      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. 5 stars
      Cornstarch and more white chocolate does the trick thank you you saved my daughter’s birthday

  3. 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…

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

  4. 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. 4 stars
      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!