Indulge in this silky smooth white chocolate buttercream frosting, adding a luscious layer of flavor to a raspberry white chocolate cake or in these irresistible white chocolate raspberry cupcakes.
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White chocolate buttercream frosting is a delectable topping made from my Swiss meringue buttercream recipe infused with real white chocolate, offering a sweet flavor that pairs perfectly with your favorite desserts and cake layers.
It's much smoother and silkier than if made with simple American buttercream of butter and powdered sugar, offering an ultra-smooth texture perfect for piping onto cupcakes and other cake toppings.
This recipe is incredibly simple, especially with my expert tips to master the Swiss meringue step. The result? A perfectly smooth, delicately sweet frosting that pairs wonderfully with a variety of flavors, such as luscious berries.
Why you'll love this recipe
Craving for more white chocolate recipes? Give these a try: White chocolate truffles,
Ingredients You Need
You need these ingredients to make this white chocolate Frosting:
- Eggs: Use egg whites, no need for them to be at room temperature.
- Granulated sugar: Opt for white sugar, avoiding refined or flavored varieties, and steer clear of powdered sugar.
- Butter: Choose unsalted butter, and allow it to soften at room temperature for about 30 minutes before starting the recipe.
- White chocolate: Opt for high-quality white chocolate chips or white chocolate bars as it will be less sweet. Use melted chocolate, either in the microwave or in a double boiler, which has cooled slightly.
- Vanilla and salt: Enhance the flavors and aroma of the cream with vanilla extract and a pinch of table salt.
>> Don't throw away your egg yolks: use them to make egg yolk cookies, French pastry cream or that French buttercream with egg yolks.
How to Make White Chocolate Buttercream Frosting
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place the egg whites and granulated sugar in the large bowl of your stand mixer or in a large heat proof bowl and plate it over a saucepan containing a little water.
Step 2: Heat in a double boiler over medium heat while stirring constantly and check the temperature with an instant-read thermometer which should read at least 131°F/55°C.
Step 3: Replace the mixing bowl with the sugar mixture on the stand mixer fitted with the whisk attachment and beat at high speed for about 10-15 minutes. (Until the meringue is firm with stiff peaks and cooled)
Step 4: Reduce the speed of the mixer to medium speed and add softened butter, then return to high speed and blend for a further 5 minutes until a thick buttercream forms.
Step 5: Melt white chocolate in a microwave-safe bowl or double boiler. add the vanilla extract, pinch of salt, and meted and cooled white chocolate and beat for 2 minutes at medium-high speed to incorporate.
Enjoy! Replace the whisk with the paddle attachment or use a rubber spatula and mix again to obtain a smooth buttercream. Use your frosting immediately for cakes and desserts.
Serving Suggestions
- Cupcakes: Use the buttercream to frost vanilla or chocolate cupcakes for a delightful flavor combination.
- Layer cakes: Spread the buttercream between layers of sponge cake or chocolate cake for a delicious filling.
- Brownies: Top your favorite brownie recipe with a generous layer of white chocolate buttercream for added sweetness.
- Cookies: Sandwich white chocolate buttercream between two cookies to create indulgent cookie sandwiches.
- Dessert bars: Spread the buttercream over dessert bars, such as blondies or lemon bars, for an extra layer of flavor and sweetness.
- Fruit tarts: Use the buttercream as a filling for fruit tarts, adding a creamy and rich element to the tartness of the fruit.
- Macarons: Fill macaron shells with white chocolate buttercream for a decadent twist on the classic French treat.
Tips for this recipe
Storage and freeze
In the fridge / Room temperature: Leftover frosting can be stored for up to 48 hours at room temperature in a cool place, or an airtight container or under a plastic wrap in the fridge for up to a week.
Freeze: The great thing is that this Swiss buttercream can be kept for a very long time in the freezer, up to 3 months. Place it in a storage box with a tight fitting lid and place it in your freezer.
Defrost: You can either let it come back to room temperature, or warm it up a bit in the microwave or double boiler and then you'll need to whip the cream again to give it its creamy texture.
Variations & Substitutions
Recipe Questions
Can I use milk chocolate instead of white chocolate for this buttercream?
Yes, you can use milk chocolate instead of white chocolate for this buttercream since they have similar butterfat content.
Can I make this buttercream ahead of time?
Yes, you can make the buttercream ahead of time and store it in an airtight container in the refrigerator for up to a week. When ready to use, let it come to room temperature and rewhip it to restore its smooth texture.
How can I prevent my white chocolate from seizing when melting?
To prevent white chocolate from seizing, make sure to melt the white chocolate slowly over low heat or in short bursts in the microwave, stirring frequently. Avoid getting any water or moisture into the chocolate, as it can cause it to seize.
Can I color the white chocolate buttercream?
Yes, you can add gel food coloring to the buttercream to achieve your desired color. However, keep in mind that adding too much liquid food coloring may affect the consistency of the buttercream, so use gel food coloring or gel paste colors for best results.
More Buttercream Frosting Recipes
I hope you love this white chocolate frosting recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
White Chocolate Buttercream Frosting
- Total Time: 30 minutes
- Yield: 12 servings
Description
How to make white chocolate Swiss meringue buttercream. An easy and delicious recipe (to decorate about 10 - 12 cupcakes or cover the outside of a 6 inch / 15 cm cake)
Ingredients
- 5 Egg whites (About 165 g)
- 150 G Granulated sugar
- 247 g Butter (softened and cut into pieces)
- 100 g white chocolate (melted)
- 1 tsp Vanilla
- 1 pinch Salt
Instructions
- Place the egg whites with the granulated sugar in a container and heat them in a double boiler over a saucepan containing a little water.
- Mix with a whisk and check the temperature with a candy thermometer, which should read at least 131°F / 55°C (the sugar should be completely dissolved).
- Pour the mixture into the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 15-20 minutes until the meringue is white and has firm peaks. (Meringue should be completely cool)
- Lower the speed of the mixer and add the butter piece by piece, then resume high speed and mix for at least 5 minutes. (the mixture can go from liquid to grainy, so keep beating until you have a thick, smooth cream)
- Add vanilla, salt and melted white chocolate and mix again for 2-3 minutes.
- Change the whisk to a flat spatula and mix again for 2 minutes at slow speed to loosen the buttercream and remove the excess air that has been incorporated to make a smoother cream.
Notes
Storage:
Leave it at room temperature to use it during the day or place it in the fridge to keep it for up to 1-2 week.
After a cold storage, it will harden and you will have to bring it back to the right temperature, either by heating it slightly in a double boiler or microwave or by leaving it outside the refrigerator. Then it will have to be whipped again to give it a creamy texture.
In the freezer:
You can freeze it in a storage box for up to 3 months.
- Prep Time: 30 minutes
- Category: cream, Dessert, frosting
- Cuisine: Suisse
Lovely recipe however I was doing x 3 and read the “about 165g” for egg whites which hadn’t been adjusted for 3 x the amount.being a newbie this caught me out and so had to start again as my sugar did not dissolve and my egg whites thickened up too much as obviously I didn’t have enough egg whites required for 3 x the amount
Thank you for your feedback Sabrina ❤️,
Yes indeed it is necessary to be careful because the additional indications added in the body of the recipe card are not multiplied with the scale, only the quantities of the ingredients.
I have updated the recipe card to avoid this error
Thanks
Can I double or triple this recipe?
Hi Melinda, yes you can double or triple this recipe with no problem.
Is the white chocolate compound or couverture
Hello, preferably use baking chocolate such as couverture chocolate.
can his be used for macaron filling? is it firmer than a regular swiss meringue buttercream?
Hi, yes it is as firm as the basic Swiss meringue buttercream recipe and you can also use it to fill your macarons.
Does the cake that gets iced with this need to be refrigerated or can it sit out at room temperature? I will be making this to go on a wedding cake but I’ve never used Swiss Meringue buttercream before!
Hi, Yes, this meringue buttercream can stay at room temperature for about 24-48 hours, once finished, leave the cake in the fridge overnight to harden the frosting and then you can store it in a cool place.
Could I use meringue powder in place of eggs? If so is there a need for double boiler?
Ciao, grazie per questa ricetta, la proverò presto. Posso usare gli albumi pastorizzati e riscaldarli comunque a bagnomaria per far sciogliere lo zucchero?
Hello, yes it is possible to use pasteurized eggs to make this recipe, it will still be necessary to make the double boiler to melt the sugar.