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!
Hi whitney.. this is my new favorite for butter cream recipe. I didnt have good quality chocolate chip and used white chocolate compound instead but it still turns out soo yummmy… my family loved it. Made a 2 layers 9″ birthday cake and they finished so quickly as they are that good.. thanks for sharing the recipe..
Hi Eva! That’s so wonderful to hear and I bet this paired so beautifully with the chocolate cake. Glad it was a hit and thanks for taking the time to let me know!
Can I use normal white chocolate slab chopped and double boiled and added? Would that work? Coz I need to cover the cake and pipe some flowers too.
Hi Thoshanka! I’ve never tried using that before, but my assumption is that it would work!
Can I used cooking white chocolate instead of Which chocolate chips in this recipe?
Hi Maaheen! I have never tried this recipe with white baking chocolate before, but from a quick Google search it seems like it should be fine!
Could I add orange juice to flavor this for a specific cake I’m wanting to try? If so would I take out some of the milk?
Hi Marie! Flavoring this with orange sounds so tasty! I would either swap half of the milk in this recipe with room temperature orange juice or keep the recipe as-is and add a tsp or so of orange zest. Most of the flavor from oranges comes from the zest, and that is one of my favorite ways to flavor buttercream/cakes.
Hi Whitney. Does this buttercream form a crust once on the cake and cooled?
Hi Vivienne! Yes, it is a crusting buttercream.
Hi Whitney, Will this buttercream work under fondant? Im planning to make my daughter’s birthday cake and i want the perfect finish. So im wondering the perfect recipe under the fondant.
Hi Purni! I’ve used my vanilla buttercream recipe under fondant before, and I’m sure this white chocolate buttercream would work great as well. They’re both “crusting” buttercream recipes, which is what you want when working with fondant. Here’s the vanilla buttercream recipe in case you need it: https://sugarandsparrow.com/vanilla-buttercream-recipe/
Hi! Does this buttercream colpur well?? I’m looking to make a ombré blue cake and my own recipe isn’t colouring well, so was thinking the white chocolate base might make it better. I use oil based gel colours! Pls help xx
Hi Grace! This buttercream colors very easily with water-based gels, but I haven’t tried oil-based gels. I’d imagine it would work just fine, but since I haven’t tried it myself I can’t say for sure.
Would salted butter be okay to use and skip the kosher salt?
Hi Jennie! You could totally use salted butter and skip the kosher salt.
Can I make this using a hand mixer?
Hi Theresa! You can certainly use a hand mixer for this recipe. Just follow the same speeds and mixing times as the recipe calls for.
Hello, can you please tell me how many standard size cup cakes a single batch of this white chocolate butter cream will frost? I like it piled high. 🙂 thank you.
Hi Anne! This buttercream recipe yields enough to frost 15-18 cupcakes, so probably more like 15 if you’re piling it high.
Hey Whitney,
I’ve just finished making this buttercream and it is soo light and soooo fluffy – oh my goodness. I’m pairing it with your chocolate cake recipe (semi naked cake) . Love the recipe and I just wanted to say thanks for sharing.
So happy you love this recipe as much as I do, Rati! I’m so glad to hear that you’ve paired it with my chocolate cake recipe as well (excellent choice)! Thanks so much for letting me know 🙂
Omg. This is soooooo good! My family just wants the icing instead of cake and I agree lol
Haha that’s amazing, Charlene! I’m glad you all love this recipe as much as I do!
Hi Whitney, I want a really white frosting for my chocolate cake to have a white look. Is there a way to make the white chocolate BC whiter? Or is it already white?
Hi Richa! The white chocolate buttercream is already pretty white as-is, but you could always add some Americolor Bright White if you want it to be even more white: https://amzn.to/2Xzg8vC
Hello,
I wanted to ask if I could use white chocolate syrup instead of the chips
Hi Aalia! It depends on what you mean by syrup. Like what you would use to flavor coffee? If that’s what you mean I would use this vanilla buttercream recipe and flavor it with a tiny bit of white chocolate syrup (maybe start with 1 tsp and see if it needs more from there): https://sugarandsparrow.com/vanilla-buttercream-recipe/
Hi may i know the shelf life of this buttercream tnxz
Hi Sheeree! This buttercream can be stored in an airtight container at room temp for up to two days, or in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temp and re-whip with your stand mixer for about thirty seconds.
I made this. But the ratio of butter to sugar seems off. Is the recipe correct? 1 cup of butter and 1 1/2 cups powdered sugar? Mine came out really thin and I did not even add the milk, which would make it more of a glaze.
Hi Mike! The measurements are correct, whenever I make this recipe it turns out thick enough to frost and pipe with. The cupcakes in the photos are piped with this exact recipe. I’m wondering if your butter was too soft or the melted white chocolate was warmer than room temperature? It does seem like a small amount of powdered sugar, but when made correctly this frosting should thicken with the addition of the melted white chocolate chips after the whipping step, enough to add the milk without thinning it too much. You can always add less milk if you like your frosting ultra thick.