Light and Fluffy White Chocolate Buttercream Frosting
If you want to change up your regular vanilla buttercream and take your cakes, cupcakes, and cookies to the next level, this easy white chocolate buttercream frosting recipe is just what you're looking for. Light, fluffy, creamy, and so forgiving during the decorating process, this twist on classic American buttercream has been one of my go-to cake toppers for over 25 years.

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Hundreds of Cakes and Cupcakes Can't Be Wrong!
Back when I owned my bakery, Julie Anne's, I made this buttercream in response to customer requests and feedback. The traditional bakery frosting was much too sweet and artificial tasting, while the classic Swiss, French, and Italian meringue buttercreams were not sweet enough for American palates.
To create this delicious white chocolate frosting recipe, I added melted white chocolate for richness, a little extra salt to cut any sweetness, and heavy cream to get a perfect consistency for piping. The fact that it all comes together in a few simple steps is....well....icing on the cake!
My Top Tips for Making Perfect White Chocolate Buttercream
- Use real white chocolate: Or at least use good quality white chocolate chips for the best white chocolate flavor. Look for cocoa butter in the ingredient list, as it yields a smoother, more buttery taste than white chocolate made with other fat
- Melt your chocolate carefully: Pay close attention when melting your white chocolate, as it is temperature sensitive and can burn or seize up easily. Melt it in short bursts as indicated in the recipe, give it a good stir between each burst.
- Whip it well!: One thing that sets this recipe apart from other buttercream recipes is the consistency of the frosting after mixing. Adding the cream and beating the buttercream well, creates an extra fluffy, light, and creamy texture, and makes it ideal for spreading onto cakes and cupcakes.
Ingredients and Special Equipment
Check the recipe card at the end of this post for specific quantities.
White Chocolate Buttercream Recipe Ingredients
- Unsalted butter: Make sure your butter is soft at room temperature to easily blend with the confectioner's sugar.
- Confectioner's sugar / icing sugar / Powdered sugar: One 2-pound bag.
- White chocolate: Use good quality white chocolate chips (such as Guittard) or chopped white chocolate bars that contain cocoa butter, not the white "melting chips" often found in your baking aisle. This recipe calls for 12 ounces of white chocolate.
- Vanilla extract: Pure vanilla extract will result in a better "true vanilla" flavor
- Salt: Most buttercream recipes call for a tiny pinch of salt, but this one uses a bit more, as I like how the extra salt cuts through the sweetness.
- Heavy cream / Heavy whipping cream: Gives the buttercream its creamy consistency and makes it so easy to spread onto cakes!
Recommended Equipment
- Stand mixer / electric hand mixer
- Offset spatula: Easiest way to smooth buttercream for a beautifully frosted cake.
- Microwave safe mixing bowl or dish: Use this to melt the white chocolate.
Step by Step Photos and Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand electric mixer and a large bowl, beat the softened butter until very light and fluffy, 2-3 minutes.
- Gradually add the confectioner's sugar, about 1 cup at a time, mixing on medium-low speed until it is fully incorporated before adding more. Don't add too much at a time, or it will fly all over the place while you are mixing. Once all of the sugar has been incorporated, add the salt and beat at medium speed for 2 minutes more, stopping to scrape the sides of the bowl if necessary.
3. Melt the white chocolate: Place the chocolate chips or chopped chocolate in a microwave-safe medium bowl. Heat on high for 45 seconds. Stir the chocolate and then heat again for 15 second intervals, stirring between each, until the chocolate is melted and smooth.
4. With the mixer on medium speed, gradually add the melted chocolate the the buttercream, pouring in a steady stream down the side of the bowl. Then, increase the mixer speed to medium-high and beat for one minute more. Beat in the vanilla extract.
5. Add the cream, two tablespoons at a time, beating on medium-high speed after each addition, until your buttercream has a very light, fluffy and spreadable consistency. If you want to add 1-2 tablespoons more for an even lighter consistency, you can.
6. Use immediately or transfer to an airtight container to refrigerate until ready to use (see Make Ahead and Storage Tips.)
Where to Use Your White Chocolate Buttercream
- Your favorite cakes and cupcakes: I've used this versatile buttercream for a multi-tiered wedding cake, birthday cakes, layer cakes, and sheet cake recipes. It also swirls flawlessly onto cupcakes. This recipe will decorate an 8 or 9-inch three layer cake or upwards of 36 cupcakes.
- Other desserts: Use white chocolate buttercream to decorate sugar cookies in lieu of royal icing or as a filling for whoopee pies.
- Variations: If you prefer a chocolate buttercream, melt equal amounts of chopped real chocolate (not melting wafers), such as milk chocolate or dark chocolate. Substitute half the butter with cream cheese for a white chocolate cream cheese frosting. Mix the buttercream with food coloring for colorful cake decorations.
Make ahead and Storage Instructions
This delicious frosting can be made in advance and stored for later use. Because the recipe yields 7-8 cups of frosting, you can also divide it up to use some now and some for a later baking project. Win-win!
Refrigeration
Buttercream can be stored in the refrigerator for up to a week in an airtight container.
Freezing
Buttercream can be frozen for up to three months in an airtight container wrapped tightly in plastic wrap. Bring the buttercream to room temperature and beat it at medium-high speed with your mixer before using to get the light and fluffy texture.
Troubleshooting and FAQ
Why didn't My White Chocolate Melt in the Microwave?
- Make sure you use a high quality chocolate. Some types of white chocolate wafers or chips may not melt as smoothly as high-quality white chocolate with real cocoa butter. You are looking for a smooth melted chocolate to avoid a grainy buttercream.
- Overheating: White chocolate might not melt properly in the microwave because it's sensitive to heat and can seize up easily if heated too quickly. Melt it slowly in short bursts with constant stirring to avoid overheating. air bubbles
Why Does My Buttercream have so many Air Bubbles?
Buttercream can have air bubbles if too much air is incorporated while mixing. This can happen if you overbeat the frosting or use your whisk attachment instead of the paddle. If your frosting has air bubbles, let it rest for a few minutes after beating to allow the buttercream to deflate a bit. You can also mix it for a few minutes on low speed, which will help to work out most of the air bubbles.
Here are some Great Ways to Use this White Chocolate Buttercream:
- The Best Chocolate Cake Recipe (Only One I Ever Make!)
- Taylor Swift Cake
- Wolf Cake
- Coconut Lemon Bundt Cake
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Light and Fluffy White Chocolate Buttercream Frosting
Equipment
- stand mixer fitted with the paddle attachment or handheld electric mixer
- microwave safe bowl for melting chocolate
Ingredients
- 1 lb unsalted butter, softened
- 2 lb bag confectioner's sugar
- ½ teaspoon salt
- 12 ounces white chocolate chips or chopped white chocolate
- 1 tablespoon pure vanilla extract
- 6 tablespoon heavy or whipping cream
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Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer and a large bowl, beat the butter until very light and fluffy, about 3 minutes. Â
- Gradually add the confectioner's sugar, about 1 cup at a time, mixing on medium-low speed until it is fully incorporated before adding more. Don't add too much at a time, or it will fly all over the place while you are mixing. Once all of the sugar has been incorporated, add the salt and beat at medium speed for 2 minutes more, stopping to scrape the sides of the bowl if necessary.
- Melt the white chocolate: Place the chocolate chips or chopped chocolate in a microwave-safe bowl. Heat on high for 45 seconds. Stir the chocolate and then heat again for 15 second intervals, stirring between each, until the chocolate is melted and smooth.
- With the mixer on medium speed, gradually add the melted white chocolate the the buttercream, pouring in a steady stream down the side of the bowl. Then, increase the mixer speed to medium-high and beat for one minute more. Beat in the vanilla extract.
- Add the cream, two tablespoons at a time, beating on medium-high speed after each addition, until your buttercream has a very light, fluffy and spreadable consistency. If you want to add 1-2 tablespoons more for an even lighter consistency, you can.
- Use immediately or transfer to an airtight container to refrigerate until ready to use (see Notes.) Makes 7-8 cups of buttercream, which is enough for an 8 or 9 inch three layer cake or about 36 cupcakes.
Notes
- If buttercream has been refrigerated, bring it to room temperature and then beat it with your electric mixer at medium high speed for a minute or two to get a light and fluffy consistency.Â