Description
This smooth and creamy white chocolate frosting is perfect for adding a rich, sweet touch to cakes, cupcakes, and cookies. Made with melted white chocolate, butter, powdered sugar, heavy cream, and a hint of vanilla, it whips up quickly and creates a luscious, fluffy texture that’s easy to spread or pipe.
Ingredients
Scale
Frosting Ingredients
- 1 cup white chocolate chips or chopped white chocolate
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream (more as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Melt the White Chocolate: Using a double boiler or microwave, gently melt the white chocolate in 20-second intervals, stirring well after each interval until smooth and completely melted. Allow it to cool slightly before using to avoid melting the butter.
- Beat the Butter: In a large mixing bowl, beat the softened unsalted butter until it becomes creamy and light in texture, creating a smooth base for the frosting.
- Combine White Chocolate and Butter: Pour the slightly cooled melted white chocolate into the creamed butter and mix thoroughly until fully combined and smooth.
- Add Powdered Sugar Gradually: Add the sifted powdered sugar one cup at a time, mixing well after each addition to ensure a lump-free and smooth consistency.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat the mixture on medium-high speed for 2 to 3 minutes until it becomes light, fluffy, and well aerated.
- Adjust Consistency: If the frosting is too thick, add more heavy cream, one teaspoon at a time, until reaching your desired spreading or piping consistency.
- Use or Store: Use the frosting immediately to decorate your baked goods, or store it in an airtight container in the refrigerator for later use. Before applying chilled frosting, bring it back to room temperature and re-whip if necessary.
Notes
- Ensure the white chocolate is not too hot before mixing with butter to prevent curdling.
- Sift the powdered sugar to avoid lumps and achieve a smooth frosting texture.
- If storing, frostings should be kept in an airtight container in the fridge and allowed to come to room temperature before use.
- This frosting is ideal for vanilla or chocolate cakes, cupcakes, and cookies.
- For a thinner consistency, increase the heavy cream gradually.
