White Chocolate Buttercream Frosting-a delicate taste of white chocolate, the perfect complement to any cake and can be colored to match any occasion!
Some cakes are good all by themselves. No frosting or glaze needed. Like a pound cake. Yes, you could frost a pound cake, and it would be over the top amazing. Normally, I just dust pound cake with a little powdered sugar to make it pretty and call it a day.
Now, when I’m making a layer cake or a sheet cake, those get frosting. Can you even imagine a layer cake without it?
Sometimes you want the frosting to be the star of the cake, I mean, really, the cake is just an excuse to eat a ton of frosting. Sometimes, it’s all about the cake but you need a frosting to make it pretty.
And then there’s the perfect match of frosting and cake. Every bite, you can’t decide which is better. frosting or cake. Cake or frosting.
White Chocolate Buttercream Frosting is that perfect match. Even if you’re not a white chocolate fan, this buttercream will win you over. The smooth, creamy texture of buttercream, the faint hint of butter flavor. The white chocolate is subtle, not overwhelming.
This buttercream also holds up better in warmer weather.
When melting any chocolate in the microwave, less time is always better. You can’t go back once you’ve burnt it but you can add more time if needed.
I always start with 1 minute, then let my chocolate rest for a minute or two before stirring. Usually, I don’t need to heat again, but if needed, I heat in 15 second increments. (It also cools to room temperature faster if it’s not piping hot.)
Add a nice layer of frosting to your favorite cake! (recipe for the Best Chocolate Cake coming soon!)
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- 1/2 cup white chocolate chips
- 1/2 cup butter, room temperature
- 2 1/4 cups powdered sugar
- 2-3 Tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
- In a microwave safe dish, melt white chocolate on high for 60 seconds. remove from microwave and let rest for 1-2 minutes. Stir chocolate until smooth and chips are completely melted. If needed heat for an additional 15 seconds. Let cool completely.
- Cream butter with a mixer on medium speed, gradually adding powdered sugar until completely combined. Add vanilla and heavy cream.Beat ubtil combined and smooth.
- Add cooled melted white chooclate, beat on slow speed until combined. Then beat 3-4 minutes until fluffy.
If frosting is too thick add a bit more cream, if frosting is too thin add more powdered sugar.
Need more frosting in your life?