I perfected a silky, not-too-sweet White Chocolate Buttercream Icing that finally solves graininess and runniness so it pipes cleanly and gives a polished cake finish.

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I love creating a silky, not too sweet white chocolate buttercream that actually tastes like real chocolate and not just sugar. Using good white chocolate and unsalted butter gives it that rich, creamy mouthfeel everyone fights over.

I’ve put it on cupcakes, used it as Cupcake Cake Frosting and even spooned a little between layers because why not. Call it White Chocolate Buttercream Icing if you want something fancy, but honestly it’s the kind of frosting you lick off the spatula and then act like you didn’t.

I swear it’s better then most store bought frostings and somehow still stays delicate and light.

Ingredients

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Melted white chocolate brings creamy sweetness, adds fat and carbs, little protein.
Butter gives rich texture, pure fat calories, some vitamin A, not much fibre.
Powdered sugar makes frosting very sweet, mostly simple carbs, no real nutrients.
Heavy cream adds silkiness, more fat and calories, a touch of dairy protein.
Vanilla extract is tiny but lifts aroma and perceived sweetness, almost no calories.
Sea salt brightens flavor, cuts cloying sweetness, adds sodium, use sparingly.
Optional extracts boost flavor without adding calories, can taste artificial if overused.

Ingredient Quantities

8 oz (225 g) white chocolate, chopped or good quality chips

1 cup (226 g) unsalted butter softened (about 2 sticks)

2 1/2 to 3 cups (300 to 360 g) powdered sugar confectioners sugar, sifted

2 to 3 tbsp heavy cream or whole milk

1 tsp vanilla extract

1/4 tsp fine sea salt

Optional 1 tsp white chocolate extract or 1/2 tsp almond extract for extra flavor

How to Make this

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1. Chop the white chocolate fine, set aside, and make sure your butter is soft at room temp; sift the powdered sugar so there are no lumps.

2. Melt the chocolate gently using a double boiler or microwave in 15 second bursts, stirring between each burst until just smooth, avoid any steam or water getting in or it will seize.

3. Let the melted chocolate cool to lukewarm so it is still pourable but not hot, you dont want to melt the butter.

4. Beat the softened butter on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

5. With the mixer on low, stream the cooled white chocolate into the butter and beat until combined, scraping down the sides.

6. Add powdered sugar in batches on low speed to avoid a cloud of sugar, then raise speed and beat until mostly smooth; add vanilla, salt, and the optional white chocolate or almond extract now.

7. Pour in 2 tablespoons of heavy cream or milk and beat; check texture and add the third tablespoon only if you need it. If the frosting is too stiff add a little more cream, if too loose add a bit more sifted powdered sugar until you like the consistency.

8. If the frosting looks grainy because the chocolate was too hot, try warming a teaspoon of cream and add while beating, or chill the bowl for 10 minutes then rewhip; if it cooled too much and is firm, let it sit at room temp then whip again.

9. Use right away for piping or spreading. To store, keep in an airtight container in the fridge for up to five days, bring to room temp and rewhip before using. You can also freeze up to one month then thaw and rewhip.

Equipment Needed

1. Digital kitchen scale or measuring cups and spoons for accurate amounts
2. Sharp chef knife and cutting board to chop the white chocolate fine, dont rush it
3. Small saucepan plus heatproof bowl for a double boiler, or a microwave safe bowl if youre using the microwave
4. Electric hand mixer or stand mixer with paddle or whisk attachment to cream the butter and mix frosting
5. Rubber spatula to scrape the bowl and fold in ingredients cleanly
6. Fine mesh sieve or sifter to remove lumps from the powdered sugar
7. Tablespoon and measuring spoons for the cream and extracts
8. Piping bag and tips or an offset spatula, plus an airtight container for storing leftovers

FAQ

Q: How do I melt the white chocolate without seizing? A: Use a double boiler or microwave in short 15 to 20 second bursts, stirring each time. Keep it warm not hot, aim for about 100 to 105 F (38 to 40 C). If it starts to seize add a teaspoon of hot cream and stir until smooth. Dont let any water touch the chocolate.

Q: Can I use white chocolate chips instead of chopped bar chocolate? A: Yes, good quality chips work. They often have stabilizers so they take a bit longer to melt though. If you can, chopping a real bar gives a smoother melt. Use the same weight: 8 oz 225 g.

Q: Why is my buttercream grainy or separated? A: Usually the chocolate was too hot or the butter was too cold. Chill the bowl 10 to 15 minutes then beat again, or warm the bowl slightly and re whip. Adding a tablespoon of cream and beating on medium often brings it back together.

Q: How do I get the right piping consistency if it's too soft or too stiff? A: For stiffer, add sifted powdered sugar a little at a time until it holds shape. For softer, add 1 tablespoon of cream at a time and beat until smooth, or chill briefly if the butter is too soft. Room temp butter around 68 to 72 F works best.

Q: How should I store this buttercream and how long will it last? A: Store in an airtight container in the fridge up to 5 days. Bring to room temp and re beat before using. You can also freeze it up to 3 months, thaw overnight in the fridge and re whip.

Q: Can I add extra flavor or color? A: Yes. Try 1 tsp white chocolate extract or 1/2 tsp almond extract for a flavor boost. Use gel or paste food coloring for vibrant colors and avoid water based color which can make the chocolate seize. Start small and taste as you go.

White Chocolate Buttercream Recipe Substitutions and Variations

White chocolate: Candy melts or almond bark, use equal weight and add 1 to 2 tbsp butter or cream when melting because they can be waxy; milk chocolate, 1 to 1 by weight for a cocoa twist, lower powdered sugar a bit; high quality cocoa butter based white chocolate, swap 1 to 1 for closest texture.
Unsalted butter: Salted butter, same amount but skip the 1/4 tsp sea salt; vegetable shortening (Crisco) for a sturdier, heat tolerant frosting, use equal volume though flavor is flatter; chilled solid coconut oil for a dairy free option, use slightly less and keep the frosting cool.
Powdered sugar: Make your own by blitzing granulated sugar with 1 tbsp cornstarch per cup then sift, use equal weight; store bought icing sugar is the same, swap 1 to 1; cut sweetness by using 2 cups and add 1 to 2 tbsp extra cream for a softer, less sweet buttercream.
Heavy cream: Whole milk or half and half, start with less and add to reach texture you want; full fat yogurt or sour cream for a tangy twist, start with 1 tbsp then taste; unsweetened coconut milk or oat milk for non dairy, chill first to help thicken.

Pro Tips

1) Use real white chocolate, not baking wafers or cheap chips if you can, they melt and taste way better. Good bars with cocoa butter give you a silkier finish and less graininess, so its worth the upgrade.

2) Temperature is everything. Let the melted chocolate cool to lukewarm before it hits the butter, about body temp (roughly 90 to 95°F / 32 to 35°C), otherwise the butter will melt and the frosting can get greasy or grainy. If you do overheat it, cool it gently so it stays pourable, then add slowly.

3) Get your butter soft but not mushy. Cut into cubes to speed up softening or chill briefly if it gets too soft, then whip until pale and fluffy before adding anything else. Start adding sugar and chocolate on low so you dont get a powdered sugar cloud, then up the speed to get a light texture.

4) If the frosting goes grainy or too thin, fix it instead of tossing it. For graininess warm a teaspoon of cream then beat it in, or chill the bowl for 10 minutes and rewhip. If its too loose chill it briefly to firm then rewhip or add a little more sifted powdered sugar a tablespoon at a time. For piping chill the frosting a bit so it holds shape, and if storing freeze for up to a month, thaw in the fridge then bring to room temp and rewhip before using.

White Chocolate Buttercream Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a silky, not-too-sweet White Chocolate Buttercream Icing that finally solves graininess and runniness so it pipes cleanly and gives a polished cake finish.

Servings

servings

Calories

353

kcal

Equipment: 1. Digital kitchen scale or measuring cups and spoons for accurate amounts
2. Sharp chef knife and cutting board to chop the white chocolate fine, dont rush it
3. Small saucepan plus heatproof bowl for a double boiler, or a microwave safe bowl if youre using the microwave
4. Electric hand mixer or stand mixer with paddle or whisk attachment to cream the butter and mix frosting
5. Rubber spatula to scrape the bowl and fold in ingredients cleanly
6. Fine mesh sieve or sifter to remove lumps from the powdered sugar
7. Tablespoon and measuring spoons for the cream and extracts
8. Piping bag and tips or an offset spatula, plus an airtight container for storing leftovers

Ingredients

8 oz (225 g) white chocolate, chopped or good quality chips
1 cup (226 g) unsalted butter softened (about 2 sticks)
2 1/2 to 3 cups (300 to 360 g) powdered sugar confectioners sugar, sifted
2 to 3 tbsp heavy cream or whole milk
1 tsp vanilla extract
1/4 tsp fine sea salt
Optional 1 tsp white chocolate extract or 1/2 tsp almond extract for extra flavor

Directions

Chop the white chocolate fine, set aside, and make sure your butter is soft at room temp; sift the powdered sugar so there are no lumps.
Melt the chocolate gently using a double boiler or microwave in 15 second bursts, stirring between each burst until just smooth, avoid any steam or water getting in or it will seize.
Let the melted chocolate cool to lukewarm so it is still pourable but not hot, you dont want to melt the butter.
Beat the softened butter on medium speed until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
With the mixer on low, stream the cooled white chocolate into the butter and beat until combined, scraping down the sides.
Add powdered sugar in batches on low speed to avoid a cloud of sugar, then raise speed and beat until mostly smooth; add vanilla, salt, and the optional white chocolate or almond extract now.
Pour in 2 tablespoons of heavy cream or milk and beat; check texture and add the third tablespoon only if you need it. If the frosting is too stiff add a little more cream, if too loose add a bit more sifted powdered sugar until you like the consistency.
If the frosting looks grainy because the chocolate was too hot, try warming a teaspoon of cream and add while beating, or chill the bowl for 10 minutes then rewhip; if it cooled too much and is firm, let it sit at room temp then whip again.
Use right away for piping or spreading. To store, keep in an airtight container in the fridge for up to five days, bring to room temp and rewhip before using. You can also freeze up to one month then thaw and rewhip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.