Hi

I would like to know if someone has a recipe for white chcolate buttercream icing? I have a wedding cake to make that calls for this as the filling. Any advice.

Kathy R

I once made a white chocolate cream cheese icing for a cake and it was just a basic cream cheese icing recipe with 6oz. of good quality white chocolate melted and cooled and then added to the icing, I didn't expect it to add that much flavor...but it did and WOW, was it delicious....I'm sure you could just simply add the white chocolate to Buttercream as well, though I have never tried it personally

I made white chocolate buttercream for a cake on Saturday. I made a meringue buttercream and added melted white chocolate( added a little bit of cream while melting) and a little vanilla. I didn't measure the amount of chocolate I was sorta winging it but it turned out delicious. The cake was for my best friends bachelorette party and she wants one for her rehearsal dinner now too.

This is the one I ALWAYS use. Great for a filling..lots of butter and white chocolate flavour

White chocolate buttercream

Serves/Yields: 3 layer 10" cake
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy


A simple light and fluffy buttercream and not sweet

8 oz white chocolate
12 oz (3/4 lb) unsalted butter
4 large egg whites
4 oz sugar


melt chocolate--set a side to cool
whip butter until light and fluffy--should turn white, tansfer to large bowl
whisk egg whites and sugar over a hot water bath until sugar is dissolved, transfer to mixing bowl and whip until stiff peaks form
fold melted cooled chocolate into butter then fold in the egg whites

That recipe is similar to mine. The one I use you heat 1/2 cup of eggs whites and 1 cup of sugar over a waterbath, then put it into a mixer and use the whisk until it has stiff peaks. Switch to paddle and add 1 1/2 cups of butter. Once it comes together I add flavoring. In this case some melted white chocolate chips.

When I make wcbc I use 2lbs powdered sugar, 1C crisco, 1C butter, 2TBS clear vanilla, 1/2 tsp salt disolved in about 1/4C water. Cream the butter and crisco till light and fluffy. Add ps and liquids alternating each. When that is mixed, I add melted but cooled 6oz white chocolate. Make sure it is real, meaning made with coco butter. I let it rest over night before using. The wc seems to cut the too sweet flavor of the icing and so far everyone has loved it.

I have a question? will this chocolate BC crust?

The one I posted doesn't crust. That's why it makes a great filling

cheftaz,
does your white chocolate icing get soft if it stands at room temp for awhile ? that sound really easy and good..

I have a really easy and tasty recipe that hardens a bit. It is not overly sweet as I thought it might be, everything is well balanced together. I made this for a cake that was left out all day and it was fine.

6 ounces white chocolate, coarsly chopped (not chocolate chips)
1 package (8 ounces) cream cheese, room temp
1/2 stick butter, room temp
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted if needed

Place chocolate in small saucepan and melt over low heat, about 4 minutes (stir it a lot). Remove pan from heat and let cool.
Place cream cheese and butter in mixer and beat on low speed about 30 seconds. Add the white chocolate and beat an additional 30 seconds on low speed. Add the vanilla and sugar and blend on low for 30 seconds. Increase speed to medium and beat until the frosting is fluffy, about 1 minute.

Yes it does soften up as all true buttercream fillings will. Buttercreams should always be eaten after the icing has come to room temp to be fully enjoyed the way they were developed. Don't know how long you plan on leaving it out or how hot the room will be but I have left mine out 3-4 hrs (in an avg room temp) with no problems before.

I need a buttercream recipe that is strong enough to hold a fondant as I need to cover a wedding cake with fondant over a buttercream. Can anyone help me please???