A cupcake is only as good as it’s icing. At least that is the theory in my house. I love a classic butter cream icing. We use it on almost every cake we bake. But recently we were looking for a flavorful twist on buttercream. I recently tried a marshmallow buttercream which was decent, but not what I was looking for this time. I really wanted to find a rich, bakery style butter cream.
Scouring through my cabinets I came across some Ghiardelli Classic White Chocolate Chips in my ridiculous stash of baking essentials. At that moment, I decided to attempt to make a white chocolate buttercream recipe, which turned out to be delicous and ridiculously simple.
I started my butter cream recipe out by dumping about 6 ounces or approximately half of the standard bag of chips into a microwave safe bowl and heated the chocolate in 30 second increments, stirring well in between.
My microwave only took 2 30-second rounds until the chocolate was nice and smooth. I then set the chocolate aside to cool.
Next, I placed one cup of butter at room temperature into my stand mixer prepared with the whisk and beat the butter until nice and fluffy. I began to incorporate powdered sugar into the butter in half-cup increments until I reached the consistency I was looking for, stopping at 2 1/2 cups of powdered sugar. I then incorporate 1 tsp of vanilla and just a stash of milk, knowing I would still be adding chocolate to the mixture in the future.
Once everything was mixed well the icing looked like this:
Getting excited with my creation, I then poured the cooled chocolate into the butter cream, making sure to scrape in all of the chocolate.
I turned the mixer back on to medium speed and beat the icing again until the chocolate was just incorporated. While my photographs may not do it justice, can I just say… WOW do I LOVE white chocolate buttercream!
Now, I am sure most of you love the smooth piped icing, as do I. Being a novice decorator I was unaware that the large tip I have was not big enough to get the thick swirl I was hoping for. But I will say, the starter Wilton 8-piece tip decorating kit I purchased to get myself started was a great investment! In addition, the plastic tip attachment for bags was also a great accessory to decorating. You can purchase the reusable bags, and perhaps in the future I will invest in that. But for now, I love a good disposable wilton decorating bag.
There is definitely a a finesse to swirling icing, and I plan to work towards that perfect swirl, but for now, these will have to do.
This recipe is hands down the BEST white chocolate butter cream icing you can find. It’s simple, rich, and delicious! Pairing it up with your favorite gluten free cake is sure to be a crowd pleaser. Or try my Bakery Style Boxed Gluten Free Cake recipe.
The BEST White Chocolate Buttercream
A decadent, rich buttercream icing that is perfect on any cake or cookie
- 1 cup salted butter at room temperature – 2 1/2 cups powdered sugar
- 1/2 tsp vanilla – 6 oz (1/2 a bag) Ghiardelli White Chocolate Chips
- In a microwave safe bowl heat the white chocolate in 30 second incriments, stirring in between, until chocolate is smooth. Set aside to cool.
- In a stand mixer with whisk attachment, beat butter until nice and fluffy
- Gradually beat in powdered sugar 1/2 cup at a time
- Once icing is thick, add in vanilla and beat for about 30 seconds longer.
- Pour cooled chocolate into icing and beat on low speed just until combined.
- Place icing in a decorating bag and pipe on to cupcakes or spread evenly over cake.