White Chocolate Buttercream Frosting – Sally’s Baking Dependancy

Discover ways to make candy and creamy white chocolate buttercream frosting with this simple recipe. Though it seems to be plain, the frosting is made with melted white chocolate, so there’s further taste hiding in every creamy swirl. The frosting could be very wealthy and splendidly thick, so it holds stunning form when piped. Strive it on vanilla cupcakes with raspberry filling!

Transfer apart, vanilla buttercream and cream cheese frosting, and make means for the brand new white frosting on the town. (I nonetheless love you each, although. There may be room in my coronary heart—and my kitchen—for all of the frostings.)

However perhaps you’re uninterested in the identical ol’ vanilla frosting. And whereas I like cream cheese frosting, I do know lots of people in different nations have bother making it, as a result of it’s not all the time simple to search out block-style cream cheese outdoors the U.S. So I wished to publish an alternative choice for a scrumptious white frosting that tastes good on quite a lot of desserts.

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Why You’ll Love This White Chocolate Buttercream

• Further creamy and wealthy from melted white chocolate
• Holds form when piped
• Spreads simply onto baked items
• Can tint it a coloration (see it coloured on prime of those white chocolate peppermint cupcakes)
• White chocolate tastes nice with so many various flavors

If you happen to love white chocolate, you’ll take pleasure in these white chocolate strawberry cupcakes too. I add freeze-dried strawberries to make a scrumptious strawberry white chocolate frosting on these!

Seize These 6 Components

1. White Chocolate: For one of the best taste and texture, we’d like actual white chocolate. Don’t use white chocolate morsels or sweet melts right here—get the real-deal bars of white chocolate.
2. Unsalted Butter: Begin with room temperature butter. Room temperature butter is cooler than you assume. If the butter is just too heat, the frosting will likely be skinny and style greasy.
3. Confectioners’ Sugar: We’re utilizing much less confectioners’ sugar on this frosting than we do in vanilla buttercream, as a result of the white chocolate is already candy.
4. Heavy Cream or Half-and-Half: Liquid thins out and provides much more creaminess to the frosting. You need to use heavy cream or half-and-half. Milk works in a pinch.
5. Vanilla Extract: Vanilla extract provides unbelievable taste.
6. Salt: A pinch of salt offsets all of the sweetness.

Finest White Chocolate to Use in Frosting

The most effective white chocolate frosting begins with actual white chocolate. Don’t use white chocolate morsels as a result of they include stabilizers stopping them from melting into the proper consistency. You want the bars of “baking chocolate” discovered within the baking aisle close to the chocolate chips. I like Baker’s and Ghirardelli manufacturers, which are available 4-ounce bars. You want 6 ounces of white chocolate for this recipe, so that you’ll use 1 and 1/2 bars. Save the remainder for a batch of strawberry cream cookies!

Begin by chopping up the white chocolate and inserting it in a microwave-safe bowl. (I often use a glass liquid measuring cup.) Microwave it in 20-second increments, stopping and stirring after every increment. The quick bursts of warmth permit the white chocolate to soften with out burning. As soon as it’s utterly clean, set it apart to let it cool at room temperature for about 20 minutes.

The remainder of the recipe is much like making common vanilla buttercream or strawberry buttercream, and also you’ll add the cooled melted white chocolate through the course of. You’ll want a handheld or stand mixer.

It seems to be like vanilla buttercream, however it’s silkier, smoother, and has an extra-rich taste. You’ll like it.

What Tastes Finest With White Chocolate Buttercream Frosting?

White chocolate pairs superbly with so many flavors, like chocolate, raspberry, lemon… the checklist goes on and on! This recipe makes sufficient for 12–16 cupcakes, a 3-layer 6-inch cake, or a 9×13-inch quarter sheet cake. I like to recommend you 1.5x the recipe for a 2-layer cake.

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