White Chocolate Frosting
Sweet and creamy white chocolate frosting that is perfect for frosting cupcakes, layers cakes, and more!
Servings: 16
Ingredients
- 6 ounces white chocolate
- 1 cup unsalted butter softened
- 3 ½ to 4 ½ cups icing sugar
- 2 to 4 tablespoon heavy cream
- 1 teas pure vanilla extract
Instructions
- Fit a heat-safe bowl on top of a pot of gently simmering water to create a double-boiler. Place the white chocolate in the bowl and heat until melted. Set aside to cool.
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the 3 ½ cups of icing sugar, 2 tablespoons of cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Add the melted white chocolate and mix until smooth.
- Add in the last cup of powdered sugar, a ½ cup at a time, and gradually turn up the speed of the mixer. Mix at medium speed for 2 to 4 minutes, until the buttercream begins to thicken and get fluffy. If needed, add the additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
Notes
Make sure to start with softened butter that is not too greasy or melted.
The white chocolate should be completely melted but cooled slightly. It should be just barely warm to the touch to keep the icing from melting as well as the white chocolate from firming up too quickly.