A sweet and delicious white chocolate buttercream frosting. It’s perfectly sweet, moreish and made with only 4 simple ingredients. It’s super simple and easy to make and tastes absolutely delicious!
This follows the process of my simple buttercream frosting recipe. To make this, start by adding your unsalted butter to the bowl. Using an electric mixer, mix the butter until creamy. Add half of the sieved icing sugar to the bowl. Using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer. Add the remaining icing sugar, milk and white chocolate powder and mix together. I’d suggest adding a teaspoon at a time and tasting, just to double check that it meets your taste preference. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design. Add an extra dusting of matcha powder for the perfect final touch!
White Chocolate
This is such a versatile recipe and can be used to compliment so many different flavours, but I love to pile this on top of my Vanilla Matcha Marble Cupcakes.
This is the perfect consistency for piping: it is thick, but creamy and completely delicious. If you are piping, try not to hold the bag for too long as the thermal heat from your hand can melt the icing.
I like to pipe this on. The icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. But if you prefer then you can just spread this on the top of your bake with a butter knife or the back of a spoon.
I only make a small batch of these as they’re best enjoyed on the same day as baking. Any leftovers can be stored in a cool dry place for up to 4 days.
Ingredients
- 3 oz / 85 g Unsalted Butter, at room temperature
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 2-3 Heaped Teaspoons of White Chocolate Powder
Instructions
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar, milk and white chocolate powder and follow the steps above.
- Do not be afraid to overmix, you want this to be nice and smooth.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
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