White chocolate has a milky, less-sweet flavor than regular chocolate which works well in this frosting. It's perfect for cakes or cupcakes. It has a light, off-white color that can also be tinted if desired.
6 ounces white chocolate, chopped
1/4 cup whipping cream
1 cup butter, softened and cut in pieces
1 cup powdered sugar
Combine the white chocolate and cream in a medium microwave-safe bowl and microwave on high for 1 1/2 minutes, stirring halfway through the cooking time, until the chocolate is almost melted.
Continue stirring the chocolate to completely melt the mixture. Let cool to room temperature.
In a mixing bowl, beat the butter and sugar with an electric mixer on medium speed until it is light and well mixed. Gradually beat in the cooled chocolate on high speed until fluffy and incorporated.
Melt the white chocolate gently to avoid burning it.
Cool the chocolate mixture to the right temperature before combining with the butter mixture.
Add the cooled chocolate gradually for a smooth frosting.
Pair with a complementary flavored cake, like vanilla or red velvet.
Yes, you can use milk or dark chocolate, but it will change the flavor and color of the frosting.
You can use heavy cream or a full-fat coconut milk as a non-dairy alternative.
Powdered sugar is preferred for a smooth texture. Granulated sugar may not dissolve completely and can make the frosting grainy.
The chocolate mixture should be cool to the touch but still fluid before adding it to the butter mixture.
Yes, you can add flavors like vanilla extract, almond extract, or citrus zest.
You can use a whisk or a hand mixer, but it may require more effort to achieve a fluffy texture.
Store it in an airtight container in the refrigerator, especially if using whipping cream.
Yes, you can make it ahead and store it in the refrigerator. Bring it to room temperature and re-whip before using.
Reducing the sugar will affect the consistency, but you can try adding a pinch of salt to balance the sweetness.
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reviews & comments
February 8, 2009
This was excellent and easy. I multiplied it for 3 batches and it was delicious. Not to sweet very and very easy to work with. I melted the chocolate and whipping cream on the stove (with my chocolate maker) Then I mixed the butter and sugar in a mixer and added the room temp. chocolate. Also I used unsalted butter!! This was the easiest white chocolate frosting I found and it was just so easy and good.