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! I checked and I don’t think this question was asked yet. Can a nut milk be used instead of reg milk? Almond specifically. Thanks in advance
Hi Delfina! I’ve never tried this recipe with a nut based milk so it would be an experiment. Let me know how it goes if you try it!
I just wanted to say this recipe is amazingggg. I have been struggling with normal buttercream but ever since I have used this recipe it works wonders. Smooth cakes and smooth designs on cupcakes
Yay, Charlotte! I’m so happy to hear that!!
Delicious frosting!! So yummy. The two adjustments I would make, maybe less milk and a bit more powdered sugar. And when adding the melted chocolate chips, to temper them with some frosting before adding it into the rest of the butter mixture. My butter was at room temperature, but at my house, that is 68 degrees and some of the chocolate ended up “freezing”. Do you think that would work? Nonetheless, it turned out so well. If o can post a picture here, I will. Thank you for a great recipe!!
Happy you loved this frosting, Elaine! My only suggestion to prevent the chocolate from seizing is to try adding it when it’s a little bit warmer than room temp. This will make it less likely to seize. I’ve never tried tempering it with buttercream but you’re welcome to try that as well!
This looks delicious. I’m new to cake decorating and I don’t like most buttercream I’ve tasted/made. I’d like to try this for my son’s birthday cake, but as a base for fondant. Do you think it would work well?
Hi Tania! All of my buttercream recipes work well under fondant, including this one. Enjoy!
Now THIS is a buttercream I could get on board with!! I just made it (in blue!) in preparation for my son’s sea animals birthday cake assembly on Friday. It is DELICIOUS. Thanks for a great recipe, and for restoring my confidence in buttercream!
Yay, Tania! That makes me so happy to hear!!
This was delicious! I used the ratio of sugar and butter in my go to buttercream recipe, added HWC for the milk ! Definitely will be making again!
Yay, Alison! Happy to hear that you loved this recipe!
Made this frosting with Verona White Chocolate from Whole Foods.. OH MY GOSH… this frosting is amazing.. I made a chocolate cake with this frosting and I honestly could have eaten the frosting alone.. so creamy and delicious.. my husband is beyond grateful to you for sharing this recipe.. thank you again.. blessings to you and yours..
Yay, Iris! That’s amazing and I’m so happy the recipe was loved by all! Thanks so much for taking the time to let me know 🙂
Hi there , I’m wondering if I could sub in melted milk chocolate for the white chocolate ? I’ve tried the white chocolate and it’s divine!
Hi Courtney! You certainly could sub in melted milk chocolate (or any kind of chocolate)! I also have a recipe for chocolate buttercream that uses cocoa powder here: https://sugarandsparrow.com/chocolate-buttercream-recipe/
A favorite frosting that I use often. Get tons of compliments. I pair it with a white cupcake and raspberry mousse filling..huge hit. I just made this yesterday for decorating my little one year old great grand daughters huge smash cupcake I made. This recipe never fails me.
So happy to hear you love this recipe, Lynn! That flavor pairing sounds delicious and I am so happy you were able to use it to celebrate your great grand daughter turning one!
Hi Whitney just asking if you can give that recipe for that chocolate cake that’s ombre and has the white chocolate buttercream with the cacao bits? Thank you Gina
Hi Gina! That chocolate ombre cake is a combination of a few recipes I have on my blog already. I used this chocolate cake recipe: https://sugarandsparrow.com/chocolate-cake-recipe/ for the inside. For the outside I frosted the cake with this chocolate buttercream recipe on the bottom: https://sugarandsparrow.com/chocolate-buttercream-recipe and the white chocolate buttercream recipe on the top. The middle color is those two buttercreams mixed together. Hope that helps!
Thank you Whitney can’t wait to make this cake! I love your work, you are a true artist!!!
Hi Whitney
I want to try this recipe for a cake for my baby girl’s dedication this weekend. Can I substitute the milk with whipping cream? What difference will it make to the consistency?
Hi Madel! You can substitute the milk with whipping cream that’s room temperature! I’ve done that in a pinch and it works just fine, the consistency isn’t much different. Hope that helps!
Hey, does the buttercream become really firm such that it’s easy to do painting and drawing on it?
Hi Faiza! When chilled in the refrigerator for at least 30 minutes, this buttercream will be firm enough to paint/draw on. I would make sure that whatever you’re using to paint/draw is compatible with buttercream though. Hope that helps!
Hi! Thanks for sharing. As for making flowers, how much is confectionery sugar in total? And if add sour cream instead of milk?
Hi Natalie! I don’t recommend subbing in sour cream in this recipe, as it would alter the consistency too much. Instead you could use heavy whipping cream as an alternative to the whole milk and it would work just fine. This recipe is pretty pipeable as-is, but if you want it to be extra stiff you could add an additional 1/2 cup of confectioner’s sugar. Enjoy!
Hi Whitney, I’m looking for a tasty buttercream that’s not too sweet. It’s for my daughter’s birthday cake (she’s 4 and sugar sensitive!). Can I reduce the sugar quantity without impacting flavour and consistency?
Also, can the milk be substituted for thickened cream for a richer, creamier frosting?
Hi Hema! Since there’s already very little powdered sugar in this recipe, I do not recommend reducing it in this specific recipe only because the buttercream will end up being too thin in consistency. Instead, I’d recommend finding a recipe online that is reduced sugar as-is. If you do end up going with one of my recipes, you can sub in thickened cream for the liquid in any of my buttercream recipes – I do it all the time!
Could you please tell me if this frosting recipe would be enough for a 3 layered cake. My husband’s birthday is coming up and this seems like an awesome recipe. I want to decorate the cake as well. So kind of worried if the frosting would be enough or not. Please help me out..
Hi Anju! I would double this recipe for a triple layer cake to have enough for filling, frosting, and decorating. Enjoy!
Thank you so much Whitney.. I will update you how it turned out 🙂
Mind blowing it was soooo yummy loved the recipe
So happy you love this recipe, Nandhini!