White Chocolate Buttercream

Hello friends! Today I am bringing a super easy recipe! We are making this delightful White Chocolate Buttercream to frost cupcakes and cakes!

Make sure to watch the video on this page or on YouTube showing you exactly how to make this delicious White Chocolate frosting!

cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries.

To showcase the White Chocolate Buttercream, I made my Vanilla Cupcakes recipe, which are fluffy and delicious!

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And for the decoration, I used red currants, other berries, white Lindt truffles, and rosemary sprigs!

cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries.

This White Chocolate frosting is super easy to make! It takes only a few minutes to come together, and a handful of ingredients.

The biggest recommendation I am going to give you is to use high quality white chocolate to make this frosting!

Do not use white chocolate chips from the store such as Ghirardelli or Nestle, or store brands, those are not real white chocolate.

To be considered white chocolate it needs to have at least 20% cocoa butter.

I use Callebaut white callets, that I get on Amazon. Callebaut white chocolate callets have 28% cocoa butter.

cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries.

Why can’t I use white chocolate chips to make this recipe?

Like I’ve mentioned above white chocolate chips from the store such as Nestle brand or Ghirardelli are not real white chocolate.

Sometimes you can get them to melt properly, but often times they will chunk up as you try to melt them.

I have lots of recipes for ganache or frosting using white chocolate on the blog, and any time someone asks me why their ganache is lumpy, or runny, or it didn’t set, all of the times it’s because they didn’t use real white chocolate to make the recipe.

Please look for real white chocolate to avoid any issues.

If you can’t buy Callebaut online, then go for the white baking bars at the store, they are usually found in the baking aisle.

frosting piped in a cup with cupcakes around.

How to make White Chocolate Buttercream

The steps are super simple! Check it out.

pictures showing how to make White Chocolate Buttercream
  1. Melt the white chocolate in the microwave and stir until combined.
  2. Set it aside and let it cool to room temperature.
  3. Beat the butter until creamy and fluffy.
  4. Add the cooled down white chocolate to the butter.
  5. Beat the white chocolate and butter together until incorporated.
  6. Add the powdered sugar and beat everything together to combine.
  7. Add the vanilla bean or vanilla extract.
  8. Mix everything until incorporated.
cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries.

And always remember to let the white chocolate cool down before adding it to the butter, this is super important because if the white chocolate is warm, it will melt the butter.

cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries.

If you like this recipe, here are some more you may like:

cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries with a bite taken.

Thank you so much for reading today’s post! If you make this recipe please tag me on instagram or leave a comment below, I always love hearing from you!

cupcakes frosted with White Chocolate Buttercream topped with lindt lindor truffles, red currants, and berries.

White Chocolate Buttercream

Camila Hurst
This White Chocolate Buttercream is creamy, rich, and tangy, with the white chocolate smooth tones enhanced by vanilla beans! This frosting is a dream!
5 from 4 votes
Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 2 cups
Calories 50 kcal

Ingredients
  

White Chocolate Buttercream
  • 283 grams white chocolate 1 2/3 cups
  • 1 vanilla bean or 2 tsp vanilla bean paste or vanilla extract
  • 226 grams unsalted butter softened (2 sticks)
  • 375 to 500 grams powdered sugar 3 to 4 cups
Cupcakes
  • For the cupcakes I used my Vanilla Cupcakes recipe

Instructions
 

White Chocolate Buttercream
  • Place the white chocolate in a microwave safe bowl.
  • Melt the chocolate by microwaving it for 15 second intervals, stirring in between, until completely melted.
  • Make absolute sure to use real white chocolate, don’t use chocolate chips bought from the store, they will not work. Real white chocolate, like the one I am using here from Callebaut, is made of at least 20% cocoa butter. I get mine on Amazon.
  • Set the chocolate aside to cool to room temperature.
  • Prepare the vanilla bean, if using. Split it half with a pairing knife so you can scrape the seeds later. Set it aside.
  • Beat the butter with a mixer on medium high speed for 2 minutes, until the butter is fluffy and creamy.
  • Add the melted and cooled white chocolate and beat on medium speed until combined.
  • Add 2 cups of powdered sugar and mix on low until incorporated.
  • Raise the speed to medium high and beat for another minute.
  • At this point check if the frosting is stiff enough. It might need more powdered sugar. If the frosting is too soft and runny, add one or two more cups of powdered sugar to make it stiffer.
  • Once the frosting is at the right consistency, add the vanilla beans. Use the back of a pairing knife to scrape the vanilla beans into the frosting bowl.
  • If you don’t want to use vanilla beans, use vanilla bean paste or vanilla extract, either will also work.
  • Mix until combined.
Storage
  • Transfer the frosting to a piping bag to be used, or keep it covered or it will form a crust.
  • This frosting can be kept at room temperature for up to 2 days, covered.
  • You can store this White Chocolate Buttercream in the fridge for up to 7 days. Let it come to room temperature and beat it with a mixer for a few seconds to make it creamy again before using.
  • Or you can store the frosting in the freezer for up to 1 month. Thaw the frosting in the fridge overnight before using, let it come to room temperature, and then beat it with a mixer to make it creamy again before using.

Notes

Cupcakes: I used my Vanilla Cupcake recipe here for the cupcakes. I have decorated the cupcakes with currant berries, raspberries, blackberries, blueberries, rosemary sprigs, and Lindt white chocolate Lindor truffles.
Yield: This recipe is enough to frost 24 cupcakes, or lightly frost a 6 inch layer cake.
White Chocolate: Make sure to use good quality white chocolate, don’t use white chocolate chips, or candy melts. Use bar white chocolate appropriate for baking. Most chocolate chips bought at the store are not actually white chocolate. To be considered white chocolate, it must have at least 20% cocoa butter. I use Callebaut callets, they have 28% cocoa butter and I get them on Amazon, it’s my favorite chocolate for baking.
Vanilla Bean: No vanilla bean? No problem! You can use vanilla extract or vanilla bean paste instead.
Chocolate: Yes you can also make this frosting with a different type of chocolate, such as milk, semi-sweet, or dark.
Keyword frosting, white chocolate

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18 Comments

  1. So funny, I have been looking for a good white chocolate buttercream….and voila!! I’m assuming the white can be traded for dark as well?? Yummo! Can’t wait to try this 👌

  2. Hey I tried this but at the end when I started my application on 5he cake I found my butter cream had pieces of chocolate.. wonder how

  3. Hi,
    Thank for sharing your knowledge with us.
    Have you used shortening instead of the butter?
    Bc of Cottage laws,in my area, I can’t use any dairy. Thanks

  4. hello camila, i love your recipes i have tried few and they were amazing, but i have a question regarding white chocolate frosting, can i add color to it? or it will ruin the frosting? thank you

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