Best 11 White Chocolate Buttercream Recipes

WHITE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Beat confectioners' sugar and butter together in a large bowl using an electric mixer on low speed until fluffy. Add in white chocolate and whipping cream, adding more cream if needed to achieve desired consistency.
• Beat frosting on high speed, stopping the mixer and scraping the bowl using a spatula as needed, 3 to 4 minutes.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
• Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
• Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
• Add sugar and mix until frosting is light and fluffy (add extra confectioners' sugar if frosting is too soft. Store 2 weeks refrigerated.

WHITE CHOCOLATE PUDDING BUTTERCREAM FROSTING

Steps:

• Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it's not very long.
• Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
• Add powdered sugar & blend again.
• Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons.
• Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
• Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.

WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Put some water in the bottom of a double boiler and make sure it won't touch the bottom of the upper part of the double boiler. Bring to a boil. Then break the white chocolate into the top of the double boiler and take it off the heat. Stir till melted. Put back on the heat IF the water has cooled too much, but be very careful because it can burn easily. It can take about ten minutes. Stir till smooth, then let cool. In mixing bowl beat the cream cheese till smooth and creamy. Gradually beat in the cooled white chocolate till smoothly incorporated. Beat in the butter and lemon juice or vanilla. Use immediately or if you refrigerate it, bring it room temperature and beat it again to prepare it to use for frosting a cake. Don't heat it! This can hold up well and be used to decorate providing it doesn't get to warm. Adjust quantities to cover wedding cake depending on how large.

VANILLA BEAN BUTTERCREAM, VANILLA BEAN WHITE CHOCOLATE MOUSSE AND VANILLA SYRUP FOR WEDDING CAKE

Steps:

• For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F.
• Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
• For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
• Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest.
• For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
• To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
• Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING AND WHITE CHOCOLATE BUTTERCREAM

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.
• Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely.
• For buttercream:
• Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft).
• For assembly:
• Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup.
• Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots; top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream. Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots. Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour. (Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.)

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.

RON'S CARROT CAKE WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
• Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
• Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
• Divide the batter between the prepared pans. They will be about two-thirds full.
• Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
• Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
• To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
• Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
• Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
• Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
• This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
• Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
• Continue beating on low speed until cool, about 15 more minutes.
• Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
• Re-beat occasionally while frosting the cake to maintain a smooth texture.

WHITE-CHOCOLATE BUTTERCREAM

Steps:

• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Remove from heat, and keep warm.
• Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 110 degrees. Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and completely cool.
• Switch to the paddle attachment. On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition. Beat in chocolate. Raise speed to high, and beat until smooth, about 5 minutes. Beat on low speed to eliminate air bubbles. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.

STRAWBERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, 3 tablespoons butter, the almond extract and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately pour hot cream over white chocolate and butter. Let stand about 5 minutes or until mixture is melted and smooth when stirred. Let stand until room temperature, about 1 hour.
• Beat cooled white chocolate mixture on high speed until fluffy.
• Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

MIXED-BERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE

Steps:

• Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350°F. Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides. Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well. Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick). Beat in oil, then egg yolks and vanilla.
• Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat). Fold whites into yolk mixture in 3 additions. Divide cake batter equally between prepared pans.
• Place one pan on each rack in oven, staggering pans so that one is not directly above the other. Bake cakes 25 minutes. Reverse position of pans. Bake cakes until tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans 10 minutes. Line 2 cooling racks with kitchen towels. Cut around cakes to loosen; turn out onto towels. Cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• Buttercream
• Makes about 8 cups.
• 8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
• 1/2 cup whipping cream
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 cup egg whites (about 8)
• 2 1/4 cups sugar
• 2 1/2 teaspoons grated orange peel
• 2 teaspoons vanilla extract
• Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature. Using electric mixer, beat butter in medium bowl until fluffy; set aside.
• Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
• Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.
• assembly
• 1 cup seedless raspberry jam
• 6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
• Cut each cake in half horizontally. Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round. Spread with 1/2 cup jam, then 1 1/4 cups buttercream. Arrange half of berries atop buttercream, spacing about 1/2 inch apart. Press second cake layer atop berries. Repeat layering of jam, buttercream and remaining berries. Top with third cake layer (reserve remaining cake layer for another use).
• Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface. Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
• Spread 2 1/4 cups buttercream over top and sides of cake. Spoon remaining buttercream into pastry bag fitted with medium star tip. Pipe decorative border around top edge of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
• final decoration
• 4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
• 1/2 cup currant jelly
• Place cake with its base on platter. Fill top center of cake with berries. Melt jelly in heavy small saucepan over low heat, stirring constantly. Using pastry brush, brush warm jelly over tops of most berries. Let cake stand at room temperature at least 1 hour and up to 3 hours.
• Using long knife, cut cake into quarters. Cut each quarter into 6 wedges.