White Chocolate Buttercream is the perfect frosting for cakes and cupcakes! The smooth flavour of white chocolate elevates this to something beyond a traditional vanilla frosting. And to make this even more special, this is a white chocolate Swiss meringue buttercream recipe (don’t worry, bestie…it sounds fancy, but it’s still easy to make!).
I’m not a huge fan of white chocolate. I mean, don’t get me wrong. It’s not the worst thing in the world. It’s just not chocolate. It’s an imposter.
However, it can be a very tasty impostor, especially when mixed with other complimentary flavours.
(There are no cocoa solids in white chocolate. It’s a confectionery. So with that in mind, try to get your hands on the best quality white chocolate you can, because when you’re preparing to make a recipe titled White Chocolate Buttercream Frosting, there’s a good chance that the quality of the white chocolate may impact the final results. Don’t go crazy and buy anything obscenely priced (it’s just a frosting recipe after all), but don’t just grab the cheapest bars you can find, okay bestie?)
White Chocolate Buttercream Frosting Vs. Regular Vanilla Frosting
Compared to your standard vanilla frosting, the addition of white chocolate adds a creamy, almost caramel-like flavour to your frosting. I personally find this recipe to be less tooth-achingly sweet than most vanilla frostings. Texture-wise, it’s smoother (and silkier too, if it’s made with the Swiss Meringue method), and just as easy to work with when decorating cakes.
So…what is Swiss Meringue Buttercream?
This White Chocolate Swiss Meringue Buttercream is rather wonderful, and while I’d like to give all the credit to the white chocolate, a lot of the credit has to go to the Swiss Meringue Buttercream part of it. Of course, that begs the question – what exactly is Swiss meringue buttercream?
Well, it’s made by whipping together egg whites and sugar over a bain marie until they reach 140 degrees F. Following this, they are whipping into shiny fluffy peaks, at which point flavours are added (in this case white chocolate).
The result is a smoother, silkier, and typically less sweet frosting when compared to your standard American buttercream. Now, there are also French and Italian meringue buttercream methods. But we’ll talk about those another day.
White Chocolate Buttercream Recipe Pairing Suggestions
I know, I know, you probably don’t need any more convincing. But just in case you need to convince someone else to make this recipe, here are a few uses you absolutely must mention:
- Lemon Curd Cake with White Chocolate Swiss Buttercream
- As a frosting on just about any white cake or cupcake
- As a frosting on a rich chocolate cake
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- Splash-Proof Dual Temperature Thermometer – temperature matters in this recipe. You’re going to want a reliable cooking thermometer to make sure everything goes smoothly!
- Kitchen Aid Hand Mixer – this is actually an invaluable kitchen tool. I use my hand mixer for exactly one gazillion things. And it makes them all quicker and easier!
- Cake Decorating Set – Just something to make your frosting look that much prettier!
What’s your favourite kind of frosting? I’d like to make this post quite comprehensive (at least as far as a White Chocolate Buttercream resource goes!), so let me know in the comments if you have any questions! And if you want to hear from me more often, follow me on Facebook, Pinterest, Instagram and Twitter. Or just sign up to be a part of my mailing list. That way you’ll hear from me whenever I have an update!
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This White Chocolate Buttercream frosting recipe results in a delicious and creamy, frosting that’s perfect for cakes and cupcakes! It’s great for piping, or just smearing on “rustic-style”.
- 3/4 Cup White Sugar
- 3 Egg Whites
- 2 sticks & 4 tbsp Unsalted Butter, softened
- 2 oz. White Chocolate, melted, cooled
- 1 tsp Pure Vanilla Extract
- 1/8 tsp Sea Salt
- Place sugar and egg whites in a bowl, over a pot of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer.
- Remove bowl from double boiler; beat on high speed until meringue stiff peaks form. Gently mix in softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla extract, and salt.
- Category: Desserts
- Method: Swiss Meringue
- Cuisine: Swiss
Keywords: White Chocolate Buttercream, White Chocolate Buttercream Frosting, White Chocolate Swiss Buttercream, white chocolate buttercream recipe