White Chocolate Buttercream
A silky smooth, decadent white chocolate buttercream that's perfect for piping cupcakes or frosting a smooth cake finish. Makes enough to frost 15-18 cupcakes.
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
Make Ahead Tip: This buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.
Yield: This buttercream makes enough to:
- 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.