White chocolate buttercream may look like plain old frosting, but the flavor and texture will tell you otherwise. So if you are looking for a way to add more flavor to buttercream but still want white frosting that works for piping or spreading, you are in luck!

Vanilla cupcake with swirl of white chocolate frosting on top.

White chocolate lovers, you are in the right place. This delicious buttercream is fluffy, flavorful, and perfect decorating cakes, cupcakes, and more.

This frosting is good. I mean really good!

You would think adding so much melted white chocolate to the buttercream would weigh it down and make it heavy, but it doesn’t. It is so light and fluffy and has a great flavor.

I got this recipe from my sister-in-law several years ago. She is quite the cake artist, so I take her recommendations pretty seriously.

Ingredients including white chocolate bars, butter, powdered sugar, cream, and vanilla ready to be made into buttercream frosting.

Hand holding mixer paddle filled with fluffy white buttercream frosting.

She has been using this white chocolate frosting as a base for her fondant rather than using a classic buttercream, and it knocked my socks off. It is a great way to add another layer of flavor.

Plus, she prefers it because she doesn’t like how much some buttercreams taste like powdered sugar. The melted chocolate allows you to use a little less confectioners sugar and gives you a really smooth result.

Why We Love This White Chocolate Frosting

It is extra rich and creamy thanks to the melted white chocolate. Yet it is still easy to make.

It spreads like a dream, so it works well for filling, crumb coating, or final coating a cake.

It works great for piping as well. Making it perfect for decorations, borders, or big fluffy swirls on cupcakes.

It goes well with so many different flavors. Almost anything goes with white chocolate. Especially berries, other fruits, peanut butter, and more.

While it has added flavor, this frosting is still nice and white. That makes it perfect for wedding cakes and other instances when you want a nice white base.

collection of bunny cupcakes with fluffy white frosting and marshmallow ears with pink sugar inside.

Round layered cake decorated like a baseball.

However, it also takes color well. So you can dye it with food coloring gel and make any color you would like.

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If you aren’t a fan of super sweet frostings, this recipe has a bonus for you. The powdered sugar to butter ratio is much lower than most American buttercream recipes.

The addition of white chocolate helps give it stability without needing all that powdered sugar. So it is less sweet than a lot of frostings.

Tips and Tricks

Start with good quality white chocolate. You can find bars in the baking aisle or in the candy aisle. Make sure it is actual white chocolate made with cocoa butter.

White chocolate melts at a lower temperature than darker chocolate, and it scorches easily, too. So microwave it it short 10 second intervals, stirring after each one, until it just stirs smooth.

Melt the white chocolate before you start anything else. That will give the melted chocolate a chance to cool before you add it to the buttercream mixture.

Bowl filled with white chocolate bars ready to be melted.

Bowl of smooth melted white chocolate, ready to go into buttercream.

You are going to want to make sure your butter is at room temperature before you start. If the butter and sugar mixture is still cool when you add the white chocolate, you increase your chance of getting little bits of congealed chocolate in your frosting.

If your butter is brought all the way to room temperature and your white chocolate is cooled but still liquid, it should incorporate nicely. Just keep the mixer going and drizzle it in!

Mixer bowl of fluffy white buttercream frosting, ready to be used.

piece of frosted peanut butter sheet cake being lifted out of pan.

If you need to store your frosting, place it in an airtight container. You can leave it on the counter for several hours or even overnight.

For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just bring the frosting back to room temperature and rewhip before using.

Cakes We Have Enjoyed With White Chocolate Buttercream

Peanut butter sheet cake
Cookies and cream layer cake
White cake with strawberry preserves as a filling
Easter bunny cupcakes
Bakery style white cake

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

4.80 from 20 ratings

White Chocolate Buttercream Frosting

Author: Carlee

Servings: Serving

This delicious white chocolate buttercream recipe is based on a classic American buttercream recipe, but has good quality white chocolate mixed in. The flavor is amazing and it is fluffy as can be. It is the perfect buttercream to use as a base for fondant and it also holds its shape well for piping. It is great on layer cakes, cupcakes, sheet cakes and more!

Prep: 10

Cook: 2

Total: 12

Ingredients

▢ 8 ounces high quality white chocolate bars*
▢ 1⅓ cups unsalted butter softened
▢ 2⅔ cups powdered sugar
▢ 3-4 Tablespoons heavy cream
▢ 1 teaspoon vanilla extract
▢ ¼ teaspoon salt

Instructions

Melt the white chocolate in the microwave by cooking for thirty seconds, then stirring. Continue to microwave in ten second increments until the chocolate is smooth. Set aside.
8 ounces high quality white chocolate bars*
In the bowl of your electric mixer, beat the softened butter on medium speed for about a minute.
1⅓ cups unsalted butter
Add powdered sugar and mix on low until incorporated.
2⅔ cups powdered sugar
With the mixer still going on low speed, drizzle in the melted white chocolate. Once it is completely added, turn the mixer back up to medium-low speed and beat for two more minutes.
Add the vanilla, salt and 2 Tablespoons of cream. Beat for another minute or so. Add more cream as necessary until you get the perfect consistency.
1 teaspoon vanilla extract, ¼ teaspoon salt
Frost your cake!

Notes

You want to use actual white chocolate, not almond bark, candy melts, or vanilla chips. I usually use a bar or Lindt, Ghirardelli or Baker's.

The paddle attachment is ideal for making buttercream. It add enough air to make a fluffy frosting without incorporating too many air bubbles.