I’m not always the biggest fan of white chocolate, but there’s something about this white chocolate frosting recipe that’s absolutely delicious.

Getting the Consistency of This Frosting Just Right

This frosting uses my American buttercream recipe as a base, then mixes in the perfect amount of white chocolate to flavor it.

One notable difference is that this recipe uses double the amount of heavy cream compared to my vanilla frosting recipe.

The white chocolate really thickens up this frosting, especially as it cools.

To get the consistency of this frosting just right we need to add a lot more heavy cream.

This frosting is definitely on the sweet side, and that’s why I love pairing with something tart like my raspberry cake filling.

It balances out the sweetness and helps highlight the flavor of the white chocolate.

I used this frosting to fill make my white chocolate raspberry cake, and it was the perfect combination!

What Type of White Chocolate is Best to Use?

Since white chocolate is the only flavor in this buttercream, you want to use a good quality white chocolate.

You can use white chocolate baking bars, white chocolate couvertures, or good quality white chocolate chips.

Usually I stick with white chocolate chips to keep things simple.

White chocolate chips also are the only type of white chocolate I can find at my neighborhood grocery store.

I prefer using Ghirardelli or Guittard white chocolate chips for two reasons. The first reason is that they taste great!

The second is that they’re less yellow than some other brands of white chocolate.

Now don’t get me wrong, the yellowish color that white chocolate has is totally natural!

It comes from the cocoa butter inside the white chocolate. However, some brands of white chocolate are a lot more yellow than others.

While the yellow hue is normal, I don’t find it to be the most aesthetically pleasing color for frosting.

I like my white chocolate frosting to be relatively white in color, not yellow.

What’s The Best Way to Incorporate White Chocolate into Frosting?

The easiest way to incorporate white chocolate into this frosting recipe is to melt it with some heavy cream, then mix it in once it’s had some time to cool.

It’s imperative you don’t pour piping hot melted white chocolate directly into your frosting. Trust me on this one!!

Give your white chocolate mixture at least 10 minutes to cool once it’s melted and mixed.

I know it might feel the white chocolate mixture is going to firm up, but I promise it won’t.

It will stay nice and fluid, and will have cool down to a temperature that won’t liquify the butter in your frosting 🙂

Troubleshooting – White Chocolate Buttercream

While this recipe is pretty straight forward, sometimes people do run into issues making it.

The most common issues are adding the white chocolate mixture when it’s too hot (which I discussed above) or adding straight white chocolate into frosting that is too cold.

If your kitchen is cold and you’re using a metal bowl, sometimes the white chocolate can harden into small chunks before it’s fully incorporated into the frosting.

I rarely run into this problem because my kitchen is basically a sauna 95% of time.

However, I’ve designed this recipe to help avoid this in case you do live somewhere cold, or you make this in the winter.

This recipe combines heavy cream and white chocolate to make a white chocolate ganache before adding the white chocolate into the buttercream.

By doing this, you avoid any risk of having white chocolate chunks in your finished buttercream.

Paddle Attachment vs. Whisk Attachment

Now that we’ve covered troubleshooting, the last thing to discuss is our equipment!

Either a paddle or whisk attachment can be used to make this frosting with a stand mixer. You can also make this frosting with a hand mixer!

I like to use my paddle attachment when making frosting for a cake because it minimizes the amount of air that’s incorporated into the frosting.

This makes silky smooth frosting, which is easier to smooth onto cakes.

I use my whisk attachment when making frosting for cupcakes, which I like to be light and fluffy!

I like to incorporate air into frosting for cupcakes, because I usually pipe massive swirls onto each cupcake.

Make This White Chocolate Frosting in Advance

This white chocolate frosting recipe can be made in advance.

I highly recommend making it ahead of time. It makes the decoration of a cake or cupcakes less stressful and a lot more fun.

This frosting keeps in the fridge for several weeks if stored in an airtight container.

When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.

Give it a good stir with a rubber spatula or your kitchen aid, to get rid of any air bubbles that may have formed.

Once the buttercream is smooth again, it’s ready to use!

Tips For Making Best White Chocolate Buttercream Frosting

• Use good quality white chocolate to melt and add to the frosting! It really elevates the flavor of the frosting.
• Use heavy cream or heavy whipping cream, and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
• Melt your white chocolate before your start making the frosting. This lets the chocolate cool a bit before you add it into your frosting. If you pour it in piping hot it can melt the butter!
• If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
• I usually make batch of frosting to fill and frost a 7-inch or 8-inch cake.

Let Me Know What You Think

If you try this white chocolate frosting recipe, I’d love to hear what you think!

Please leave a rating below and a comment to let me know your thoughts.

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