This simple white chocolate buttercream comes together in minutes and can be used as a filling and frosting. It is easy to pipe or spread with a spoon and can be made in advance.
Twist on a Classic
This snowy white buttercream is a decadent frosting with a deeper and more interesting (if you ask me) flavor than classic vanilla buttercream. It's perfect for special occasions or any time you want to add a touch of elegance to your cakes and cupcakes.
Our white chocolate raspberry layer cake is a great example and wouldn't be the same without it. It doubles as a filling and frosting recipe, so you get two in one.
What makes It different?
It relies on melted white chocolate for flavor, texture, and a bit more body and stability. This makes it ideal for piping intricate designs or frosting cakes that need to stand at room temperature for a while.
Texture and flavor
Due to the solid chocolate, it's slightly denser than a typical buttercream but rich, smooth and unctuous. When whipped, it becomes airy and spreadable, creating a perfect finish for cupcakes or cakes. Some might say velvety and luxurious, which is cringy but so true.
If I had to explain the flavor, I'd say it has a subtler but more intense vanilla taste that's simply irresistible. Buttercream recipes tend to be overly sweet sometimes, but this one doesn't end up being too cloying, which was a surprise considering that white chocolate (let's save the debate about it not being real chocolate for another time) can be quite sweet.
FAQ
Can you use white chocolate chips?
I don't recommend them, and would rather you use
high-quality white chocolate bars or callets instead.
White chocolate chips often contain stabilizers and other ingredients that can make it difficult for them to melt smoothly and correctly, making it harder to incorporate into the buttercream.
Yes, you can. Store it in an airtight container in the fridge for up to a week. Let it come to room temperature and re-whip it again before using it to get a smooth consistency. If it's too thick, add a few teaspoons of cream.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- White chocolate: the better the quality the better it melts and integrates.
- Powdered sugar: also known as icing sugar or confectioners' sugar.
- Cream: Depending on what you use the buttercream for (filling or frosting, piping or spooning), you might not need it. You can use heavy or heavy-whipped cream.
How to make white chocolate buttercream
Use room-temperature ingredients: make sure the butter and any other ingredients (like cream or milk) are at room temperature. This helps them blend together smoothly and prevents the mixture from curdling.
Electric or stand mixer: both work and are great for achieving a smooth, lump-free mixture without much arm power.
Melt the chocolate
Do so over a double boiler or in short bursts in the microwave. Be careful not to overheat it or have water drops stain it, as white chocolate can seize or burn easily. Let it cool slightly before using it in the buttercream.
Beat the butter well
Beat the butter on medium-high speed for several minutes until it's light and fluffy. This creates a smooth base for the buttercream and ensures it's airy and not dense.
Powdered sugar and flavorings
Remember you still have to add the chocolate, so you might want to reserve some of the sugar for later to adjust if needed.
Vanilla deepens the white chocolate flavor. I love it.
Final mixture
After adding the melted chocolate, the mixture will be thick and unctuous, like a heavy face cream.
Storage
- An airtight container is key. It must have a tight-fitting lid to prevent the buttercream from drying out or absorbing odors from your fridge.
- For a day or two, room temperature is fine. As long as it's not too warm. Just make sure it's well-covered.
- Longer storage: keep the buttercream in an airtight container in the refrigerator for a week. It will firm up, but that's perfectly normal. For more than a week, freeze it in a freezer-safe container or a Ziploc-style freezer bag, squeezing out as much air as possible before sealing.
When you want to use the frozen buttercream, transfer it to the refrigerator and let it thaw overnight. Then, bring it to room temperature and re-whip it with your mixer. - Bring it back to life: When you're ready to use it, let it sit at room temperature for about 30 minutes to soften. Then, re-whip it with your mixer until it's smooth and creamy again. You might need to add a tiny bit of milk or cream to get it back to the right consistency.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Use high-quality chocolate bars or callets, like Ghirardelli premium baking bar, Callebaut white callets (what I normally use) or Valrhona Ivoire chocolate. I know they're more expensive than chips, but melt very differently due to the high percentage of cocoa butter.
- Flavorings: add citrus zest, a few tablespoons of concentrated berry puree, your favorite liqueur, nut butter or paste (like pistachio or hazelnut), and ground spices like cinnamon or cardamom. Each will add a very different flavor profile and depends on what you use it for.
Troubleshooting common issues
The buttercream is grainy: this is a common issue and can happen if the butter is too cold, or if the sugar isn't fully dissolved. Make sure your butter is softened to room temperature before you start and try sifting the powdered sugar to remove any lumps. If it's still grainy, gently heat it over a double boiler (not touching the water) or in the microwave for a few seconds at a time, stirring constantly, until it's smooth.
The buttercream is too runny. This often happens if the kitchen is too warm or if the butter is too soft. Try chilling it in the refrigerator for 15-20 minutes. If it's still too runny, you can add a little more powdered sugar, a tablespoon at a time, mixing well after each addition. Be careful not to add too much, or it will become too sweet.
The white chocolate seized and became grainy. This happens when the chocolate overheats and the cocoa butter separates. Make sure you melt it gently, stirring frequently. Add a tablespoon or two of hot milk or cream to the buttercream and whisk vigorously. This can sometimes bring it back together, but it's not always guaranteed.
It has a yellowish tint. Butter naturally has a yellow color. To minimize this, use a high-quality butter that is pale in color. You can also add a tiny drop of purple food coloring to neutralize the yellow. Be very careful with the purple - too much will make your buttercream lavender!
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White Chocolate Buttercream
Ingredients
- 1 cup unsalted butter, at room temperature
- 7 ounces white chocolate, melted
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
- heavy or whipping cream, if needed
Instructions
- In the bowl of a stand mixer or large bowl if using an electric mixer, beat 1 cup unsalted butter, softened, for 30-40 seconds, until creamy and smooth using an electric mixer or stand mixer with the paddle attachment.
- Gradually add 2 cups powdered sugar, ½ cup at a time, and beat on low speed until well combined. Scrape down the sides of the bowl as needed.
- Add 7 ounces white chocolate, melted, ½ teaspoon vanilla extract and a pinch of salt to the butter mixture. Beat at medium-low speed until the ingredients are fully incorporated. If needed for a spreadable consistency, add heavy or whipping cream, one tablespoon at a time, while continuing to beat the mixture.
- Once all the ingredients are well combined and the desired consistency is achieved, increase the mixer speed to medium-high and beat the buttercream to achieve a smooth texture for 2-3 minutes until it becomes light and fluffy. Taste the buttercream and adjust the sweetness or flavor if desired. You can add more powdered sugar for a sweeter taste or additional vanilla extract for more flavor.
- If you're not using it immediately, store it in an airtight container in the refrigerator. Allow it to come to room temperature before using and give it a quick whisk to restore its fluffy texture.
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