Description
This smooth and creamy White Chocolate Frosting is perfect for adding a luscious, sweet touch to cupcakes or a single-layer cake. Made with melted white chocolate, butter, powdered sugar, and a hint of vanilla, it whips up quickly into a light and fluffy topping that enhances any dessert.
Ingredients
Scale
White Chocolate Mixture
- 1 cup white chocolate chips or chopped white chocolate
Frosting Base
- 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 in 20-second intervals, melt the white chocolate, stirring between each interval until smooth. Allow it to cool slightly so it doesn’t melt the butter later.
- Beat the Butter: In a large mixing bowl, beat the softened butter until creamy and smooth, creating a fluffy base for the frosting.
- Combine Chocolate and Butter: Add the melted white chocolate to the butter and mix thoroughly to combine into a smooth mixture.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition to ensure a smooth texture without lumps.
- Incorporate Cream, Vanilla, and Salt: Add the heavy cream, vanilla extract, and a pinch of salt. Beat the mixture on medium-high speed for 2 to 3 minutes until the frosting is light, fluffy, and spreadable.
- Adjust Consistency: If the frosting is too thick, add more heavy cream, one teaspoon at a time, until the desired consistency is reached.
- Use or Store: Use the frosting immediately to decorate cupcakes or cakes, or store it in an airtight container in the refrigerator for later use. Rebeat before applying if chilled.
Notes
- Ensure the melted white chocolate is only slightly warm to avoid melting the butter prematurely.
- Sifting powdered sugar helps prevent lumps and gives a silky frosting texture.
- Add heavy cream gradually to get the perfect frosting consistency.
- Keep any leftover frosting refrigerated and bring to room temperature before rewhipping for reuse.
- This frosting is best used on cupcakes or single-layer cakes rather than multi-layer cakes due to its lighter structure.
