Description
This creamy white chocolate buttercream frosting is perfect for beginners. It’s easy to make and tastes amazing on cakes and cupcakes.
Ingredients
- 1 1/2 cups unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 6 oz white chocolate, chopped
- 1 tablespoon heavy cream, or milk, if needed
Instructions
- Melt the white chocolate in a microwave-safe bowl on half power, stirring every 30 seconds until smooth. Let it cool for 5 minutes.
- In a stand mixer with the paddle attachment, whip the butter on medium-high speed for 2-3 minutes.
- Reduce speed to medium and slowly add the powdered sugar and salt. Mix until combined.
- Add the vanilla extract and beat for 30 seconds.
- Pour in the melted white chocolate and beat on medium-high speed for 2 minutes until light and fluffy, scraping down the sides of the bowl.
- Add heavy cream if needed and beat for another minute.
Notes
- This frosting pairs well with Oreo cupcakes, Oreo cake, or anything with black cocoa powder.
- This recipe yields enough frosting for a 3-tier, 8-inch cake or about 18-24 cupcakes.
- Store frosting in an airtight container in the fridge for up to 1 week. Bring to room temperature and re-whip before use.
- To freeze, store in a zip-lock bag for up to 2 months. Thaw in the fridge, bring to room temperature, and whip again before use.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Frosting
- Method: Buttercream
- Cuisine: American