Go Back Email Link
–+ servings
Close-up of cream cheese frosting piped in swirly pattern on cake, decorated with berries

White Chocolate Cream Cheese Frosting

Hanelore Dumitrache
White chocolate cream cheese frosting perfect for icing cakes, cupcakes and other bakes. This recipe takes minutes to make and uses only 4 ingredients. Smooth and easy to pipe, this frosting is a great alternative to buttercream.
5 from 5 votes
Print Recipe Pin Recipe Rate Recipe Start Cooking
Prep Time 5 minutes
Cook Time 1 minute
Course Dessert
Cuisine International
Servings 1 batch*
Calories 148 kcal

Ingredients
 
 

  • 100 g white chocolate, chopped*
  • 100 g butter, cold *
  • 150 g cream cheese, cold*
  • 1 teaspoon vanilla bean paste*

Instructions
 

  • Melt the white chocolate in the microwave. Start with 30 seconds, then give the chocolate a quick mix. Return to the microwave for a smaller interval of 15 seconds, mixing after each time. Repeat until the chocolate is fully melted, then let the chocolate cool down to room temperature before using it.
  • In a medium bowl, beat the cold butter until it softens and it becomes pale and fluffy. If needed, add 1 small drop of purple food colouring to make it less yellow.
  • Add the cooled melted chocolate, cream cheese and vanilla into the butter. Mix everything until combined. Use immediately for perfect piping.

Notes

  • I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead. 
  • One batch of cream cheese frosting is enough to ice 12 cupcakes. Calories are indicative only and are calculate per portion (1 batch = 12 portions). To ice a 6-inch cake you will need approximately 2 batches of frosting. 
  • Use good quality white chocolate, 26-28% cocoa solids. For a smooth frosting, ensure the chocolate is fully melted before using. 
  • You can use either salted or unsalted butter.
  • Use full fat cream cheese, such as Philadelphia original. For US readers, use cream cheese block, not the spread. 
  • Vanilla paste can be replaced with vanilla extract or vanilla seeds. 
  • If your butter is really yellow, add a small drop of purple food colouring to cancel out the yellowness. 

Nutrition

Calories: 148kcal
Keyword chocolate
Tried this recipe?Let us know how it was!