White Chocolate Buttercream Recipe

If you've been looking for a delicious white chocolate buttercream recipe, this is it. This is a combination of easy buttercream and white chocolate resulting in a super-smooth, super-delicious buttercream that's great for any application.
↓ Recipe Never Miss A Cake
Total Time: 15 mins
Serves: 6 cups
White chocolate buttercream recipe


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8 cups

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Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

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White chocolate buttercream recipe

White Chocolate Buttercream Recipe

If you've been looking for a delicious white chocolate buttercream recipe, this is it. This is a combination of easy buttercream and white chocolate resulting in a super-smooth, super-delicious buttercream that's great for any application.
4.97 from 33 votes
Print Rate Never Miss A Cake
Prep Time: 15 mins
Total Time: 15 mins
Serves: 6 cups
Calories: 1271kcal



  • 4 oz (113 g) Pasturized liquid egg whites
  • 3 tsp (3 tsp) Créme bouquet optional flavoring
  • 1/4 tsp (1/4 tsp) Fine salt
  • 16 oz (454 g) Powdered sugar
  • 1 tsp (1 tsp) Vanilla extract
  • 1 dash (1 dash) Lemon extract
  • 6 oz (170 g) White chocolate Good quality
  • 24 oz (680 g) Butter room temperature



  • Melt white chocolate. Make sure it’s completely smooth! Set aside while you mix the other ingredients.
  • Start blending egg whites & powdered sugar slowly in stand mixing bowl with whisk attachment until powdered sugar is combined. 
  • Add crème bouquet, salt, vanilla, and dash lemon extract. Speed up to high until thick and glossy (about 4-5 minutes).
  • Add butter, a large piece at a time, while continually whisking on medium speed. Whisk until fully blended. Mixture may look a bit curdled. No worries! The next step fixes that.
  • Add melted white chocolate to mixture, careful not to touch sides of bowl. I like to make a well in the center of the bowl & pour the white chocolate into it. Start whisk on slow & quickly increase to medium-high. 
    Do not let the white chocolate touch the sides of the bowl, sit for any length of time, or not get mixed in immediately or it will cool into lumps throughout the icing. Scrape it down several times until fully mixed in.
  • Whisk on medium-high for a few minutes, until light & fluffy and white in color.


I love the Cremé bouquet, but if you don't want to use that no worries. Just use your vanilla. The dash of lemon extract really brings out the flavor & cuts the sweetness, but again, optional.
This is a great base for just about any flavor too. Start with this, then mix in strawberries, salted caramel, oreos, etc etc.
To make a chocolate version, just sub 1/4 cup cocoa for 1/4 cup of the powdered sugar, reduce egg whites to 75 g & change white chocolate to semi-sweet chocolate chips. It does tend to be softer though, no matter what. Tastes amazing though!


Calories: 1271kcal (64%) | Carbohydrates: 92g (31%) | Protein: 4g (8%) | Fat: 101g (155%) | Saturated Fat: 63g (315%) | Cholesterol: 249mg (83%) | Sodium: 964mg (40%) | Potassium: 138mg (4%) | Sugar: 90g (100%) | Vitamin A: 2840IU (57%) | Vitamin C: 0.2mg | Calcium: 84mg (8%) | Iron: 0.1mg (1%)
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70 comments on “White Chocolate Buttercream Recipe

  1. can this frosting be used under fondant, and can it be used for cakes being displayed outdoors?

    1. Yes it can be used under fondant, no cakes should be displayed outdoors if it’s above 80F unless it’s shaded and only for a very short period of time no matter what kind of buttercream you use.

  2. My icing is pretty loose. Does it have to be refrigerated to be right consistency? If it should be icing consistency right now what can I do to save it?

    1. It should be usable right after you make it, if it’s too loose you can chill it a little but if you’re not used to SMBC, it’s much softer than American buttercream and thats normal

  3. Amended msg re Loose recipe. I need to mention I substituted shortening for 1/2 of butter as suggested by another user. I hope this wasn’t a huge mistake. HELP

  4. 5 stars
    This recipe was phenomenal! I think it is my favorite buttercream recipe ever!

    I left out the créme bouquet and lemon extract and instead used 1 teaspoon of Princess Emulsion.

    For the white chocolate, I used Green & Black’s Organic White Chocolate (comes in bars) and had zero issues with melting or mixing! I could not believe how white it whipped up, as the white chocolate was fairly yellow in color.

  5. 5 stars
    Absolutely delicious – I used clear vanilla & the “dash” of lemon flavoring. Perfect compliment to chocolate cupcakes. Piped perfectly immediately after making.

    1. Clear Vanilla is not real vanilla, It is imitation vanilla… just so everyone knows that it is not real vanilla.

  6. if i have some small chocolate lumps is there anyway to correct this?

  7. Can I add high ratio shortening to make it a little stable ? About 4 oz?

  8. I’ve never used liquid egg whites in a buttercream before. Are they safe to use without cooking? Also does the cake need to be refrigerated after being frosted to keep the eggs safe?

    1. Yes of course, I wouldn’t suggest them if they where not safe to eat 🙂 They are already heat treated (pasteurized) and the sugar content in buttercream keeps the buttercream safe at room temperature but I keep my cakes chilled up until delivery just for easier transportation

  9. Hi .. if i where to use fresh egg whites how can i pasteurized it .. thankz

    1. To pasteurize them you put them over a bane marie and whisk until the sugar dissolves. This is the traditional way of making swiss meringue buttercream.

  10. Hello can this recipe also work for cupcakes

  11. I would like to use this for a Yule log, is it light enough? Also, I would like to make it now & freeze it for Christmas. If I freeze it & then thaw it later, and then frost the sponge, would that work?

    1. Yes you could use this buttercream, you could also use the joconde recipe for the roll. Wrap in several layers of plastic wrap after frosting and then freeze. Make sure you defrost overnight in the fridge when you want to eat the cake so it doesn’t sweat too much.

  12. What size cake would this quantity cover including layers?

    1. one 8″ round cake with filling and frosting the outside but it also depends on how liberal or stingy you are with your frosting

  13. 5 stars
    I can’t seem to find creme bouquet here in London?? Any suggestions on what I could substitute with?? Making an 80th bday cake for grandparents surprise party next week, going to try out your champagne cake too ?

  14. Hi Liz! I love your Easy Buttercream recipe❣️ I already have it made & was wondering if I could just melt my white chocolate & add that into the already made Easy Buttercream in irder to achieve the White Buttercream recipe? Also, whenever you melt chocolate & pour cream over it, do you use Whipping Cream? We don’t have plain heavy cream here. Thank you so much❣️

    1. Whipping cream is basically the same as heavy cream. I don’t know about adding the melted white chocolate to easy buttercream, it could work 🙂

  15. 5 stars
    I want to make a blue velvet wedding cake and frost in the buttercream white chocolate. Then use fondant which is how I found you. I watched how you did it. I am not a novice but I never used and am exited to use fondant. Going to make marshmallow. Found darling cake on Wilton and am going to make it. I will practice for a few times just to strengthen my using it. I saved your u- tube part from this morning.

  16. 5 stars
    Would this buttercream recipe work on a unicorn buttercream covered cake Liz? I would be looking for it not to crack on transportation. Or melt/soften at room temp.

    Thank you.

  17. 5 stars
    I love this frosting. This the 2nd time I’ve made it and mine is never as silky smooth as yours?.
    I followed your instructions on adding the white chocolate but still got chocolate lumps plus lots of air bubbles. Any other tips you might have? I think my butter might have been too cold and that affected the chocolate when I added it. Thx for all your tips and tricks for new bakers and the yummy recipes!!

  18. Hey Liz! What brand of white chocolate do you recommend that can be purchased at the stores? I need to make mine fairly quickly.

  19. Thank you for sharing your recipe. I failed the first time, but it was worthy to continue trying… really very, very good!!!
    Thanks again ?

  20. How stable is this at room temperature? Am I right in assuming that it’ll hold up better than SMBC or IMBC by itself but obviously not as well as ganache? Thinking about using this to cover a two tier wedding cake with a rustic swirl finish.

  21. Thank you for this recipe. I just made it last night. I didn’t add salt (I used salted butter) neither the lemon it calls for (I didn’t have any). This is by fat THE BEST and EASIEST icing recipe. It was ready in no time, it is gorgeous and it tastes phenomenal ?

  22. Should I use candy colors or regular gel colors with this recipe?

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