White Chocolate Swiss Meringue Buttercream Frosting

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.

Jump to:

• Why you'll love this recipe
• Ingredients You Need
• How to Make White Chocolate Buttercream Frosting
• Serving Suggestions
• Tips for this recipe
• Storage and freeze
• Variations & Substitutions
• Recipe Questions
• More Buttercream Frosting Recipes
• White Chocolate Buttercream Frosting

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.

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.

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.

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!

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