Name: White Chocolate Buttercream
Total time: 25 min
Yield: 12
Ingredients: 6 oz white chocolate¹ (chopped into small pieces) (Source: 6 oz white chocolate¹ (chopped into small pieces)); 1 cup unsalted butter² (softened to room temperature (but not so soft that it’s melty/greasy) ) (Source: 1 cup unsalted butter² (softened to room temperature (but not so soft that it’s melty/greasy) )); 2 cups powdered sugar (Source: 2 cups powdered sugar); ½ teaspoon vanilla extract (Source: ½ teaspoon vanilla extract); ⅛ teaspoon salt (Source: ⅛ teaspoon salt); 2 Tablespoons heavy cream (Source: 2 Tablespoons heavy cream)

Get to know the ingredients

white chocolate¹ (chopped into small pieces)

In the method: Place white chocolate in a small, heat-proof bowl and heat for 30 seconds.

unsalted butter² (softened to room temperature (but not so soft that it’s melty/greasy) )

In the method: Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).

powdered sugar

In the method: Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.

Let’s make it

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Servings

Original recipe: Serves 12. Original quantities shown.

Estimating…

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6 oz white chocolate¹ (chopped into small pieces)
Ingredient note
Source: 6 oz white chocolate¹ (chopped into small pieces)
1 cup unsalted butter² (softened to room temperature (but not so soft that it’s melty/greasy) )
Ingredient note
Source: 1 cup unsalted butter² (softened to room temperature (but not so soft that it’s melty/greasy) )
2 cups powdered sugar
Ingredient note
Source: 2 cups powdered sugar
½ teaspoon vanilla extract
Ingredient note
Source: ½ teaspoon vanilla extract
⅛ teaspoon salt
Ingredient note
Source: ⅛ teaspoon salt
2 Tablespoons heavy cream
Ingredient note
Source: 2 Tablespoons heavy cream

How to make it

0 of 8 steps complete

Place white chocolate in a small, heat-proof bowl and heat for 30 seconds. Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.
Set chocolate aside to cool for at least 15 minutes and no longer warm to the touch (otherwise it will melt the butter and you’ll have a greasy mess).
While chocolate is cooling, place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until creamy and well-whipped.
With mixer on low-speed, gradually add melted, cooled chocolate and stir well.
Gradually add powdered sugar , scraping down the sides and bottom of the bowl periodically to ensure that all ingredients are well combined.
Sprinkle in salt and vanilla extract and stir well.
With mixer on low-speed, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30-60 seconds or until desired consistency is reached (should be light, creamy, fluffy, and slightly increased in volume). If you beat too much air into the icing and would like a smoother frosting, use a spatula to cut through the batter and work out any air bubbles.
Pipe or spread frosting onto prepared, cooled baked goods.

Make room for White Chocolate Buttercream

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Pipe or spread frosting onto prepared, cooled baked goods.

A few questions you might have

What should I prepare first?

Start with this step: Place white chocolate in a small, heat-proof bowl and heat for 30 seconds.

Which preparation step should I plan for?

Use the chopping, slicing or cutting preparation specified.

What check should I look for as it cooks?

Stir very well, then return to microwave and heat in 15-second increments, stirring very well in between, until chocolate is completely smooth and melted.

How do I plan the ingredient amounts?

This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

¹You can use white chocolate bars or white chocolate chips. If using the chips, use a premium brand like Ghirardelli. You will not need to chop the chocolate first if substituting chips. 6 oz of chocolate chips is approximately 1 cup. ²I recommend unsalted butter (this allows us to best control the flavor of our icing), but if you only have salted on hand you can use that, just leave out the salt that is called for.

White Chocolate Buttercream

1. Match the cuts in the method

2. Prepare the finishing addition

3. Follow the microwave stages