Description
White chocolate buttercream frosting made from my vanilla buttercream base with melted white chocolate for a smooth, creamy texture that’s easy to spread and pipe on cakes and cupcakes.
Ingredients
- 350 g (12.3 oz / 1 ½ cups) unsalted butter, very soft
- 250 g (8.8 oz / 2 cups) powdered sugar, sifted
- 80 ml (2.7 oz / ⅓ cup) heavy cream
- 2 tsp vanilla extract
- 200 g (7 oz / 1 cup) white chocolate, melted and cooled
Instructions
- In a large bowl, beat the very soft butter until smooth, creamy, and lump-free
- Add the sifted powdered sugar in 2 to 3 additions and mix until fully combined and smooth
- Pour in the melted white chocolate (cooled but still fluid) and mix until evenly incorporated
- Add the vanilla extract and heavy cream and beat on medium speed until light, smooth, and fluffy
- Scrape the sides of the bowl and mix again briefly to ensure a uniform texture
Notes
Storage: Store in the fridge for up to 5 days and rewhip before using
Tips:
- Use very soft butter for a smooth base
- Let the white chocolate cool before adding
- Sift the powdered sugar to avoid grainy texture
- Do not overwhip once the texture is fluffy
- Add cream gradually to control consistency
- Prep Time: 10 minutes
- Category: Buttercream, frosting, filling
- Method: No-bake
- Cuisine: American