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. 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.

    1. Hi Mary,
      I hope I understand your question correctly, but if you are looking for other buttercream recipes, I have several here on the blog. Another white buttercream frosting recipe on site is my Classic Vanilla Buttercream Frosting. I hope this helps! Thanks!

  2. 4 stars
    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.

  3. 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 😉

  4. 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!

  5. 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!