Buttercream frosting is my absolute favorite type of frosting! I dare you to try and not lick the entire bowl clean!
What is buttercream frosting and how is it different than other kinds of frosting? Great question! Buttercream is made by creaming together the butter and sugar. It’s fluffy, sugary, and perfect for spreading on cakes and cupcakes. Typically, buttercream frosting is more stable and smoother than other types of frosting which is why buttercream frosting is definitely my favorite!
Did you know that there are several types of buttercream? This recipe is an American buttercream, but there’s also Italian, German, Swiss, and French buttercream. Italian and Swiss buttercream are made from a meringue, but German buttercream starts with a custard! French buttercream is the most complicated because it starts with an egg yolk foam. The baking world is full of diverse, fun options! As much as I would love to try all of those buttercreams, let’s stick with this white chocolate buttercream for now. I think you’ll love the sweet, creamy taste.
The addition of white chocolate gives the buttercream frosting a lovely flavor because there’s an extra dose of sweetness in each bite. This frosting pairs well with practically any type of cake or cupcake, and looks great with some colorful sprinkles!
Looking for some slighter healthier alternatives? Try my keto cream cheese frosting or this vegan cream cheese frosting.
Melting White Chocolate
Sometimes, white chocolate can be a little tricky to melt. It has the lowest melting point compared to dark and milk chocolate. I’m not saying this to intimidate you, just to give you a friendly heads-up! In my experience, I’ve burned several bowls of white chocolate because I was going too fast and not keeping an eye on the chocolate. I learned the hard way that you should always melt chocolate slowly so it doesn’t become grainy. While you can use a microwave, I find that the double boiler method works the best for me. When melting the chocolate, be sure to stir frequently–this is very important to keep the chocolate smooth. The melting point for white chocolate is about 90 degrees Fahrenheit. If you have a candy thermometer, I recommend using it for this recipe!
If you choose to microwave the white chocolate, place the white chocolate in a microwave-safe bowl and heat for intervals of 15-30 seconds, stirring between each heat. If you follow these helpful tips, your white chocolate should melt perfectly and your frosting will be absolutely delicious! Don’t panic if it doesn’t work the first time–it happens to the best of us (including myself). However, I’m confident that you will be able to achieve the best white chocolate buttercream frosting that will make you the life of the party!
Ingredients
- 6 ounces white baking chocolate finely chopped
- 1 cup unsalted butter at room temperature
- 2 cups powdered sugar sifted
- 1/4 cup heavy cream more if needed
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make White Chocolate Buttercream Frosting
Step 1: Melt the white chocolate in a heatproof bowl set over a pot of simmering water. You need to make sure the bowl doesn’t touch the water. You can also melt it in the microwave in 15-second bursts, stirring in between until smooth. Then let the chocolate cool to room temperature which should take about 15 minutes. You don’t want the chocolate to melt the butter when mixed.
Step 2: In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium speed until creamy for about 2 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until well incorporated.
Step 3: Check that the white chocolate is cool but still fluid. Slowly pour it into the butter mixture while continuing to beat on medium speed. Beat until the chocolate is fully incorporated (about 2 minutes). Your mixture should be smooth and creamy.
Step 4: Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed for another minute. If the frosting is too thick, add more cream, 1 tablespoon at a time. If it’s too sweet, a tiny bit more salt.
Step 5: Your frosting is now ready to use! If not using immediately, store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
FAQs & Tips
Store the buttercream frosting in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. When you’re ready to use it, let the frosting sit at room temperature until it thaws (approximately 30 minutes out of the fridge, 1 hour out of the freezer). After it thaws, give it a good stir! You might need to add a tablespoon of milk for consistency.
Don’t worry! Simply re-whip the frosting, preferably with an electric mixer, until the frosting is smooth.
If your buttercream frosting is too thin, you can add more powdered sugar until a desired consistency is reached.
If you want to add some color to your frosting, add a few drops of your favorite color of food-dye! Give it a stir and if you would like the color to be darker, simply add a couple more drops.
Yes, you can use salted butter in place of unsalted butter. However, if you do make sure to omit the pinch of salt from the recipe, otherwise the frosting will be too salty.
Serving Suggestions
You’ve mixed the creamiest, tastiest buttercream frosting, but now what? Have you decided what you want to decorate? Here’s a great recipe for mini chocolate cupcakes. I think the chocolate and vanilla combination would be spectacular! However, you might be searching for regular sized cupcakes–if so, what about coconut cupcakes? These coconut cupcakes are sweet, moist, and would pair perfectly with a buttercream frosting. Personally, I LOVE chocolate chips, and this chocolate chip cupcake recipe is so addicting; I think I’ve made them three times in the past two months! I highly recommend frosting them with this white chocolate buttercream.
How could I forget about cake? You don’t just have to bake cupcakes to go with your frosting! There’s a world of possibilities out there, including this vanilla sponge cake, which would be perfect for an office party, a birthday party, or a baby shower. Topped with buttercream frosting, everyone will be vying for the biggest slice. I also adore this eggless vanilla cake, which is equally as sweet and creamy as the vanilla sponge cake.
Enjoy this creamy white chocolate buttercream frosting, and whatever cake or cupcake you decide to serve with it, I’m positive it will be a hit! Have fun!
White Chocolate Buttercream Frosting
Ingredients
- 6 ounces white baking chocolate finely chopped
- 1 cup unsalted butter at room temperature
- 2 cups powdered sugar sifted
- 1/4 cup heavy cream more if needed
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Melt the white chocolate in a heatproof bowl set over a pot of simmering water. You need to make sure the bowl doesn’t touch the water. You can also melt it in the microwave in 15-second bursts, stirring in between until smooth. Then let the chocolate cool to room temperature which should take about 15 minutes. You don’t want the chocolate to melt the butter when mixed.
- In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium speed until creamy for about 2 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until well incorporated.
- Check that the white chocolate is cool but still fluid. Slowly pour it into the butter mixture while continuing to beat on medium speed. Beat until the chocolate is fully incorporated (about 2 minutes). Your mixture should be smooth and creamy.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed for another minute. If the frosting is too thick, add more cream, 1 tablespoon at a time. If it’s too sweet, a tiny bit more salt.
- Your frosting is now ready to use! If not using immediately, store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
