White Chocolate Frosting Recipe
This white chocolate frosting is incredibly rich, creamy, and made with a handful of basic ingredients. Use it to frost your favorite cakes, cupcakes, and more!
Ingredients
- 6 ounces white chocolate bars roughly chopped (170 grams; I recommend using white chocolate bars instead of baking chips)
- 1 cup unsalted butter softened (230 grams; 2 sticks)
- 2 ½ cups powdered sugar (300 grams)
- 1 tablespoon heavy cream or milk at room temperature (15 ml)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Add the chopped white chocolate to a microwave-safe bowl. Microwave in 30 second increments at 50% power, stirring well after each increment until completely melted and smooth. Alternatively, you can place the chopped white chocolate in a large glass bowl and place it over a pot of simmering water to melt it. Just make sure the water doesn’t touch the bottom of the bowl. Once it's melted and smooth, set it aside for 15 to 20 minutes or until the chocolate is melted, but no longer warm to the touch.6 ounces white chocolate bars
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for about 1 minute or until smooth.1 cup unsalted butter
- Mix in half of the powdered sugar on low speed, then mix in the remaining half of the powdered sugar until fully combined.2 ½ cups powdered sugar
- Add the heavy whipping cream, vanilla extract, and salt and continue mixing on low speed until fully combined, stopping to scrape down the sides of the bowl as needed.1 tablespoon heavy cream or milk, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt
- Pour the cooled, melted white chocolate into the bowl and mix on low speed until the mixture is well combined. Stop and scrape down the sides of the bowl and mix for another 30 seconds to 1 minute or until the frosting is smooth and creamy.
- Use as desired.
Video
Notes
Storage Instructions: Once you've mixed the frosting together, you can store it in an airtight container in the fridge for up to 4 days. Let it come to room temperature and mix well before frosting your cake or cupcakes. If you find that the frosting is a little thicker and not as creamy after refrigerating or freezing it, feel free to add a tablespoon of heavy cream or milk.
Freezing Instructions: If you need to store it longer, it will also freeze well for up to 3 months. When you're ready to use it, just thaw it overnight in the fridge, let it come to room temperature, and mix well.