White Chocolate Buttercream Frosting Recipe

Updated at: Thu, 17 Aug 2023 08:48:43 GMT

Step 1

1 In a medium microwave-safe container, melt the white chocolate in the microwave at half (50%) power for 1 minute then stir. Microwave at 50% power in 30-second intervals, stirring between each, until chocolate is completely melted. Let cool slightly. Click to mark this step as completed 2 In a large bowl, beat butter and salt with an electric mixer on medium speed until smooth. Click to mark this step as completed 3 Add vanilla extract and beat until smooth. Click to mark this step as completed 4 Beat in sugar one cup at a time. When all sugar has been mixed in the frosting will appear dry. Click to mark this step as completed 5 Add cooled white chocolate and beat at medium speed until light and fluffy. Click to mark this step as completed

Step 2

This frosting is similar to the traditional American buttercream frosting and is great for piping decorations or frosting layer cakes.

Step 3

White chocolate bars are recommended for this recipe. White chocolate chips won’t melt as well and can affect the consistency of the frosting.

Step 4

To Store: Frosting should be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using.

Step 5

To Color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.

Step 6

To cut sweetness: If your buttercream is too sweet, add a pinch of salt. Make sure it dissolves completely once mixed in. You can also opt for 1/2 cup salted butter rather than 1/2 cup unsalted butter to avoid overly sweet buttercream.

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