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Judy John

White Chocolate Frosting

This white chocolate frosting combines rich white chocolate with a silky buttercream texture. It creates a smooth, elegant topping for cakes, cupcakes, cookies, and celebration desserts while remaining easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

White Chocolate Frosting
  • 1 cup unsalted butter softened
  • 4 oz white chocolate melted and cooled
  • 3 cups powdered sugar sifted
  • 2 tbsp heavy cream room temperature
  • 1 tsp vanilla extract pure vanilla
  • 1/4 tsp salt fine texture

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Rubber Spatula
  • Piping Bag
  • Freezer
  • Tray
  • Microwave Safe Bowl
  • Oven

Method
 

  1. Melt the white chocolate and allow it to cool until slightly warm.
  2. Beat softened butter until fluffy, pale, and smooth.
  3. Add powdered sugar gradually and mix until creamy and fully combined.
  4. Blend in cooled white chocolate, vanilla, salt, and heavy cream.
  5. Beat until the frosting becomes silky, airy, and spreadable.
  6. Spread or pipe onto cooled desserts and decorate as desired.

Notes

For a softer frosting, add a little more cream. For firmer piping texture, chill before decorating. Freeze frosting in an airtight container for up to 2 months and rewhip after thawing. Keep desserts cool during assembly for neat application. Customize flavor with almond extract, citrus zest, or crushed cookies. Store refrigerated for up to 5 days.