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Homemade White Chocolate Buttercream photo

White Chocolate Buttercream

This White Chocolate Buttercream is irresistibly creamy and sweet! Perfect for cakes, cookies, and cupcakes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ounces white chocolate chopped
  • 1 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 dash salt
  • 1 tablespoon heavy cream (if needed for consistency)

Equipment

  • Mixing Bowl
  • Electric mixer
  • Microwave-safe bowl
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Begin by placing the chopped white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Be careful not to overheat, as white chocolate can burn easily. Once melted, set it aside to cool slightly.
  2. In a large mixing bowl, combine the softened unsalted butter with an electric mixer on medium speed. Beat the butter until it becomes light and fluffy, about 2-3 minutes.
  3. Slowly pour the melted white chocolate into the butter while mixing on low speed. This will help prevent the chocolate from seizing up. Increase the speed to medium and beat until well combined.
  4. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add the vanilla extract and a dash of salt. Beat on medium speed until the mixture is smooth and fluffy.
  5. If the buttercream is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simply add a bit more powdered sugar.
  6. Give your white chocolate buttercream a taste. You can adjust the sweetness by adding more powdered sugar or enhance the flavor with an extra dash of vanilla extract if desired.

Notes

  • Use high-quality white chocolate for the best flavor.
  • Ensure butter is at room temperature for easy mixing.
  • If you prefer a less sweet frosting, reduce the powdered sugar.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • Freeze for up to three months and re-whip before use.