White Chocolate Buttercream Frosting

White Chocolate Buttercream Frosting

Fluffy white chocolate frosting perfect for cakes, cupcakes, and as a pastry filling. Recipe covers 12 cupcakes with high piped frosting or 24 cupcakes with regular (spread) frosting. Recipe yields a little over 2 cups. Double the batch for layer cakes or other.

Course Frosting/Icing

Cuisine American

Keyword Buttercream, Frosting, White Chocolate Buttercream, White Chocolate Chips

Prep Time 10

Melting/Prep 5

Total Time 15

Servings

Calories 149kcal

Author Emma J. Watling

Equipment

large bowl
hand mixer
spatula

Ingredients

6 ounces white chocolate chips or white chocolate bar, chopped
1/2 cup unsalted butter, softened sit at room temperature 30 to 45 minutes prior to use
1/2 cup vegetable shortening see below
1 teaspoon vanilla
2 to 3 Tablespoons milk or cream as needed
2 cups sifted powdered sugar
fine salt to taste

Instructions

Prep:

Melt the white chocolate in the microwave on 50% power in 30 second intervals, stirring after each, until melted and smooth. Let cool for 5 minutes.

Make the frosting:

Meanwhile, in a large bowl on medium speed, beat together the softened butter and the shortening until creamy and light.
Beat in the slightly cooled white chocolate and the vanilla until combined. Scrape down sides.
Using a spatula, add in 1 cup of the powdered sugar and mix just until incorporated (mixture will be stiff). Then use the mixer to beat on low speed until creamy.
Add in the remaining 1 cup powdered sugar, a little salt, and 2 or 3 Tablespoons milk (as needed to desired consistency). Beat again on medium-low speed until fluffy and light.

Storage:

Store frosting in an airtight container in the fridge up to 2 weeks. Let stand at room temperature 15 or 20 minutes then beat again before using.
This frosting is good at room temperature up to 4 days (on baked goods tightly covered).

Notes

6 ounces of white chocolate chips = roughly 1 cup
Shortening helps with texture and piping, but use all butter if you like!

You can also use a stand mixer, if preferred, or if making a larger batch of frosting. Use medium speed to beat butter/shortening, then use low speed to incorporate chocolate, vanilla, sugar, and milk. Finish on medium speed until light and fluffy.

Nutrition