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–+ servings
Piped white chocolate buttercream on a plate.

Light and Fluffy White Chocolate Buttercream Frosting

Julie Hession
For decades, this easy white chocolate buttercream has been one of my go-to frosting recipes for cakes and cupcakes. It comes together in minutes and, thanks to its light and fluffy texture, it is incredibly easy to spread and swirl onto your baked treats. This generous recipe makes enough to decorate a 9-inch three layer cake (including decorations!), or about 36 cupcakes.
Prep Time 10 minutes
Servings 36 cupcakes
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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.  
  • 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. 

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 43mg | Potassium: 33mg | Fiber: 0.02g | Sugar: 30g | Vitamin A: 354IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.04mg
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