White Chocolate Buttercream
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
Instructions
White Chocolate Buttercream
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Place the white chocolate in a microwave safe bowl.
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Melt the chocolate by microwaving it for 15 second intervals, stirring in between, until completely melted.
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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.
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Set the chocolate aside to cool to room temperature.
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Prepare the vanilla bean, if using. Split it half with a pairing knife so you can scrape the seeds later. Set it aside.
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Beat the butter with a mixer on medium high speed for 2 minutes, until the butter is fluffy and creamy.
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Add the melted and cooled white chocolate and beat on medium speed until combined.
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Add 2 cups of powdered sugar and mix on low until incorporated.
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Raise the speed to medium high and beat for another minute.
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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.
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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.
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If you don’t want to use vanilla beans, use vanilla bean paste or vanilla extract, either will also work.
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Mix until combined.
Storage
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Transfer the frosting to a piping bag to be used, or keep it covered or it will form a crust.
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This frosting can be kept at room temperature for up to 2 days, covered.
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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.
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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.
Recipe 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.