White Chocolate Buttercream - Little Sunny Kitchen

Prep Time 15

Total Time 15

In a microwave-safe bowl, melt the white chocolate at 50% power for 1 minute, stir, and continue melting at 30-second intervals until it's fully melted. Be careful not to overheat the chocolate. It is very important to let your melted chocolate cool before adding it to the butter until it's no longer warm to the touch, but it should not cool enough to become solid.
In a mixing bowl using a hand mixer, beat the butter until smooth and creamy (about 1 minute).
Then add in the slightly cooled and melted chocolate and mix on low until well combined.
Gradually add the powdered sugar a little at a time and mix until fully incorporated.
Add the heavy whipping cream, vanilla extract, and salt and whip until you have a smooth, light, and fluffy.

This recipe makes 4 cups of frosting, which is enough to frost 16-24 cupcakes depending on how generously they are frosted. It's also enough to cover one 9x13 inch cake, a two layer 8 or 9 inch cake.
Make sure that you start with room-temperature butter for the best results. Do not attempt to make this with cold butter as it won't mix properly with the sugar and will curdle and separate.
Use high-quality white chocolate bars. White chocolate chips don't melt very well, and might affect the texture of the frosting. If you want use chocolate chips, I recommend going for a premium brand like Ghirardelli.
To avoid air bubbles from forming, avoid using the whisk attachment and use a flat paddle attachment instead.
Scrape down the bowl as needed to make sure that your frosting is well blended.