You could probably use my regular buttercream recipe here and add about 4 to 6 ounces of melted white chocolate to it. I would make sure to let the melted chocolate cool for 15 minutes or until it’s no longer hot. White chocolate is pretty sweet too, so you may want to just start with 2 cups of powdered sugar and add more as needed.

loved this recipe! Your buttercream recipes are perfect. Any advice for white chocolate buttercream?

Perfect! Thank you for your help!

For a lighter layer of frosting, you can increase the recipe by half. If you want more frosting or to decorate the cake, I’d suggest doubling the recipe.

It’s likely just dissolving because of the moisture in the frosting. You could try refrigerating the frosting after you’ve piped it onto the cupcakes, then dusting it with powdered sugar.

Hi Danielle,
The taste of the frosting was delicious but when I dust some powdered sugar on icing of cupcakes they disappear. How can I fix that? Chocolate icing too wet or what? Please help, thank you for sharing the recipe.

So glad you enjoyed the frosting, Stephanie!

In reply to Stephanie.

This frosting is SO GOOD! Your instructions were super easy to follow and this is by far the best chocolate frosting ever! I also followed your piping instructions and my cupcakes were a huge hit. I had to stop myself from eating the frosting straight from the bowl! So light, smooth, pipes beautifully- and the taste is perfect. Thank you!!