Whipped White Chocolate Buttercream Frosting – The only frosting you will ever need!
This buttercream is a decadent version of the beloved buttercream. I use this on lots of cupcakes and cakes. If you only want to learn one frosting to go with most everything, this is it!
- 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
- Put the chopped white chocolate into a small pan. Melt the chocolate with 1/2 stick of butter. You can also 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.
- 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.
- Measure the whipping cream into a cup, and stir in the vanilla extract.
- With the mixer running on low speed, gradually pour the cream mixture the bowl.
- Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
- Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
- Makes about 2 ½ cups of frosting.