I have this friend who is a total chocolate lover. When I asked her what she wanted for her birthday cake, she said, “milk chocolate, white chocolate, any kind of chocolate.” So I decided to make her the ultimate chocolate lover’s birthday cake: layers of my favorite chocolate cake recipe frosted with a flavor ombre that went from chocolate buttercream to white chocolate buttercream. It was to die for.
After sharing it on Instagram, I got so many requests for my white chocolate buttercream recipe that I just have to share it here. It’s made with melted white chocolate chips (I use Hershey’s, but feel free to use any brand) to give it a really authentic, decadent flavor. And best of all, it pipes and frosts like a dream, so whether you’re piping it onto cupcakes or looking for a smooth buttercream cake finish, this recipe has you covered.
This white chocolate buttercream recipe pairs well with so many flavors. You can make it ultra decadent by topping a chocolate cake or pair it with some fruity flavors to add a little richness. I’ve even paired it with pumpkin cake in the Fall and the flavor palette was so dreamy! It’s versatile, not too sweet, and the perfect amount of silky smooth.
Here’s a quick video that shows how easy it is to whip up this white chocolate buttercream:
PS: If you’re into recipe videos like this one, be sure to check out my YouTube Channel! You’ll find more of my favorite recipes, cake decorating tutorials, and so much more. Click the Subscribe button while you’re there so you never miss a new video!
White Chocolate Buttercream
Ingredients
- 6 oz (170g) white chocolate chips
- 1 Cup (226g) unsalted butter, room temperature
- 1 1/2 Cups (180g) powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Melt the white chocolate chips in the microwave or a double boiler, stirring until there are no lumps. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted white chocolate a few stirs and make sure it’s not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), then add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla and salt and mix on low for another minute, until fully combined.
Notes
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.
Did you make this recipe? I want to know how it went! Let me know in the comments below or tag me on Instagram so I can see what you’re caking. I love to see your creations!
I love the taste of this buttercream, but I have such a hard time using it to pipe and frost cakes. Some of the white chocolate always resolidfies after I mix everything together. The chunks make it impossible to get a smooth finish on a cake, and they get caught in the teeth of a piping tip. I have to clean the tip out after every other cupcake. I use room temperature ingredients, make sure my chocolate is completed melted, and use a silicone insert in my mixing bowl (I was thinking maybe the coldness of the metal bowl was causing it). Do you have any other suggestions, because I do love the buttercream?
Hi Kristi! This recipe can be tricky like that. The white chocolate can solidify if the butter is too cold or the white chocolate is too warm. To fix it if it happens next time, you can place some of the buttercream into a microwave safe bowl and heat it until melted, but still room temperature. Then, mix that into the rest of the buttercream on low speed. Repeat until the buttercream is smooth and the white chocolate specks are melted. Hope that helps!
I was so excited to make this recipe then I got so disappointed when it came out runny. I’ve never had luck making buttercream with room temperature butter because each room’s temperature is different, but I’ve found a recipe to use cold butter and it was a hit. I’ve used that same method and the butter whipped up so lovely then I added the melted white Ghirardelli chocolate chips, which was cooled. The entire thing felt like a ganache when I was done.
I don’t know what to do now.
Oh no, Kay! If it was like a ganache, something definitely went wrong. Either the mixture was too warm, the chocolate wasn’t cooled enough, or the powdered sugar wasn’t added. If it’s an issue of temperature being too warm, you can remedy the buttercream by placing the whole batch in the refrigerator for 10-20 minutes to let everything firm up slightly, then re-mix it with your stand mixer on low speed to bring it back to smooth consistency. Hope that helps!
Hi, I just made your white chocolate buttercream and it turned out great!
I usually stay away from buttercream lol because it never works out for me but I was super happy that this one did. I didn’t use it all. It’s in the fridge now I’m going to use the rest of it Friday. By the way, I am new to your websiteand I love it. Can’t wait to try your coconut cake.
Hi Whitney!
What are the changes in the recipe to be made if I want to make one which will not melt under the heat?
Do I have to use meringue powder?
Thank you!
Hi Shreeya! I have never tested this recipe as a heat stable buttercream, and since it has white chocolate in it I’m not sure how it will hold up. You can try adding 1 Tbsp of meringue powder to it per batch but you’ll need to experiment with the heat resistance since it has that melted white chocolate in it.