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I realize that I told you once that I had a recipe for The Only Frosting You’ll Ever Need. I even went so far as to claim that you’d never need to make another frosting ever again for the rest of your life.

A bold assertion, I know.

However, I’ve been on a buttercream recipe development jag lately, and my primary focus has been on different cake and frosting pairings.  I have volunteered to Guest Post on Frosting for the Cause, in an effort to do my part in raising money for cancer research. Of course, I want offer up something really special for such a great cause.  Something perfect to go with a story of one of the ways cancer has touched my life.

Unfortunately, my cake efforts are not quite right, but I’m getting close. And I’m going to be a little obnoxious and make you wait for the story that inspires these efforts until it appears on FrostingForTheCause.  (August 16, 2011!)

My failed persistent recipe efforts have yielded a bright spot–a wonderful white chocolate buttercream–which I will boldly proclaim to be The Only Other Frosting You’ll Ever Need–White Chocolate Buttercream!

Yeah. It’s that good.

Start by chopping up some good quality white chocolate, and putting it into a microwave safe bowl. Baking chocolate is fine, but under no circumstances should you use white chocolate chips or candy melts. The waxy coating that helps the chips/melts keep their shape will do weird things to the frosting.

Pop the bowl full of chopped white chocolate into the microwave, and heat for 30 seconds on 60% power.  Stir. Continue heating in 30 second increments, and stirring afterward, until the chocolate is melted and smooth. Set the bowl aside so that the chocolate can cool.

Place the softened butter into a large bowl. Sift the powdered sugar and a pinch of salt over the butter, then cream it together with a hand mixer set on low speed for about 3 minutes, or until it gets fluffy.  Scrape the sides of the bowl as needed.

Pour in the heavy cream and vanilla, and mix well.


Fold in the melted (but cool) white chocolate, stirring until just incorporated into the frosting.


Increase the mixer speed to high, and whip frosting for an additional 3 minutes to whip it up nice & fluffy like–the resulting frosting is a very sweet, creamy, and medium consistency wonder that goes with just about any flavor of cake.  At this point you can thin the frosting with more cream to use as a filling for cupcakes or sandwich cookies, or add more powdered sugar to stiffen it up a bit more for use as decorator icing.

Choose your favorite frosting application, and run with it!  I am partial to the cupcake application.  I’ll tell you about these little cups of love a little later.


Whipped White Chocolate Buttercream Frosting


Yield about 3 cups

1 C. unsalted butter, softened

2 ½ C. powdered sugar (or more, depending on desired consistency)

Pinch of salt

6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)

¼ C. heavy whipping cream

¼ tsp. vanilla extract

  1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
  3. Measure the whipping cream into a cup, and stir in the vanilla extract.
  4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
  5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
  6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
  7. Makes about 4 cups of frosting.

This makes a medium consistency frosting, which is very spreadable and creamy.

  • For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency (about another cup or so.)
  • For a thinner consistency to fill cupcakes or sandwich cookies, add about ½ cup less powdered sugar.