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!
To showcase the White Chocolate Buttercream, I made my Vanilla Cupcakes recipe, which are fluffy and delicious!
And for the decoration, I used red currants, other berries, white Lindt truffles, and rosemary sprigs!
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.
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.
How to make White Chocolate Buttercream
The steps are super simple! Check it out.
- Melt the white chocolate in the microwave and stir until combined.
- Set it aside and let it cool to room temperature.
- Beat the butter until creamy and fluffy.
- Add the cooled down white chocolate to the butter.
- Beat the white chocolate and butter together until incorporated.
- Add the powdered sugar and beat everything together to combine.
- Add the vanilla bean or vanilla extract.
- Mix everything until incorporated.
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.
If you like this recipe, here are some more you may like:
- Balsamic Caramel Swiss Meringue Buttercream
- Nutella Frosting
- Vanilla Cupcakes with Vanilla Swiss Meringue Buttercream
- Cinnamon Cream Cheese Frosting
- Chocolate Cupcakes with Russian Buttercream
- Lindt Cupcakes with Chocolate Swiss Meringue Buttercream
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!
White Chocolate Buttercream
White Chocolate Buttercream
1 2/3 cups
or 2 tsp vanilla bean paste or vanilla extract
softened (2 sticks)
375 to 500
3 to 4 cups
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.
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.
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.