The BEST White Chocolate Frosting ever! Full of buttery flavor, our White Chocolate Cream Cheese Buttercream is creamy, light and fluffy. Just the right amount of butter, cream cheese, white chocolate and sugar is used to create a buttercream that not only pipes beautifully, but has the texture of mousse and tastes just like White Chocolate Cheesecake! Everyone will love this recipe. Perfect for special occasions and holidays like birthdays, Christmas and Valentine’s Day!
A Special Buttercream for Holidays & Special Occasions:
White Chocolate Cream Cheese Buttercream
My friends, The Buttercream Series continues here at Wicked Good Kitchen and I am thrilled to share with you my absolute favorite recipe for White Chocolate Cream Cheese Buttercream! It is the ideal buttercream frosting—especially for white chocolate lovers—for special occasions such as birthdays, weddings and anniversaries, and holidays. Trust me.
Upon creating a special layer cake (upcoming for y’all for Valentine’s Day), I decided to put my favored ratio of butter to cream cheese, 1:1 by weight at 8 ounces each as used in my recipe for Best Ever Cream Cheese Buttercream, and create an improved White Chocolate Cream Cheese Buttercream Frosting.
Not only did I use the same amount of butter and cream cheese, by weight, I also used the same amount of fine-quality white chocolate chips at 8 ounces. This theory of mine, that using 8 ounces each of these three (3) key ingredients would create the perfect White Chocolate Cream Cheese Buttercream Frosting, paid off in spades. I’m am telling you, I did a major kitchen victory dance and could not stop sampling this ethereal buttercream right from the spoon! I say this often, but it is true.
Since our recipe for White Chocolate Cream Cheese Buttercream Frosting calls for confectioners’ or powdered sugar, I decided to add the word “frosting” to the title and to distinguish it from the very first buttercream recipe I shared here on the blog, White Chocolate Cream Cheese Buttercream, adapted from Rose Levy Beranbaum’s recipe. Rose’s recipe is indeed phenomenal. However, this one is my new favorite for many reasons.
This incredible buttercream is everything you dreamed White Chocolate Cream Cheese Buttercream Frosting would be. There is a pleasant tang from the cream cheese and the subtle touch of lemon juice keeps the flavor profile from being so “one-note” like other White Chocolate Cream Cheese Frosting recipes.
In addition to keeping the flavor profile balanced between buttery and “cheesecake” to white chocolate and a salty-sweet balance, it was important for me to offer up a recipe that anyone could make with fine-quality, all-natural white chocolate chips since blocks of white chocolate can be difficult to find at times. Locally, our shops generally carry it around Valentine’s Day, Easter and Christmas. This scarcity makes it especially challenging to create desserts calling for white chocolate in the off-season such as summertime. Well, no more worries—so long as you can get your hands on white chocolate chips!
Our White Chocolate Cream Cheese Buttercream Frosting would be the perfect frosting for our White Velvet Layer Cake, white chocolate cake, pink or red velvet cakes, or your favorite chocolate or yellow layer cakes and cupcakes.
If you are in need of a special buttercream to frost or fill cookies for Valentine’s Day, this one will fit the bill and then some. It is rich and creamy and everything you would expect it to be without overwhelming or overpowering the flavor of your sugar cookies, chocolate cookies or red velvet cookies and will only complement them. In fact, I can’t wait to use this recipe to frost that special Valentine’s Day cake I have been planning to share with y’all! The ideas are truly endless.
As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well.
In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting layer cakes. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. For most of us, this translates to a frosting that is just too cloyingly sweet.
Just in case you missed it in previous posts, this is what I wrote: “Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”
What makes our White Chocolate Cream Cheese Buttercream Frosting wicked good?
This exceptional cream cheese buttercream literally melts on the tongue. It is buttery-rich, creamy with white chocolate flavor, silky-smooth and light and fluffy like mousse. A slight tang from the cream cheese and lemon juice balances the vanilla and sugar so as not to be overly sweet. This cream cheese buttercream tastes just like White Chocolate Cheesecake! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully.
Our recipe for White Chocolate Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes, spice cakes and chocolate cakes alike as well as cookies, brownies, cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the best White Chocolate Buttercream Frosting! Definitely, wicked good.
For holidays and special occasions—especially Christmas, Valentine’s Day and birthdays—you really must treat yourself to a batch of our White Chocolate Cream Cheese Buttercream to frost your favorite baked sweets. You, your loved ones and guests will love it! I promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
Creamy, light and fluffy with just the right amount of butter, cream cheese, white chocolate and sugar to create a buttercream that pipes beautifully. The texture is like mousse and it tastes just like White Chocolate Cheesecake!
- ½ cup (1 stick/113 grams) salted butter, at room temperature
- ½ cup (1 stick/113 grams) unsalted butter, at room temperature
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
- 1 teaspoon (5 ml) freshly squeezed lemon juice
- 1 1/3 cups (8 ounces/226 grams) fine-quality all-natural white chocolate chips, such as Guittard® Choc-Au-Lait™ Vanilla Milk Chips
- 2½ cups (300 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese; beat until fully incorporated. Add vanilla and lemon juice and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Cover work bowl and set aside while melting the white chocolate chips.
- To Melt the White Chocolate Chips: Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium heat. Place white chocolate chips into medium sized metal bowl (or heatproof glass bowl) or top pan (insert) of a double boiler set. Place over hot water (but, not hotter than 160ºF) over medium-low heat and melt, stirring constantly.
- Do not allow water to touch the bottom of the metal bowl, glass bowl or top pan (insert) of the double boiler as this could scorch the chocolate. Do not allow the chocolate to get too hot and be sure no moisture gets into the melted chocolate or it could seize up (become grainy, very thick and unworkable). Carefully remove the bowl or top pan (insert) of the double boiler from the heat; stir until the chocolate is completely melted and smooth. Cool slightly, stirring often, to ensure a smooth consistency.
- Add melted white chocolate to creamed butter and cream cheese mixture; beat until fully incorporated and smooth. Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined, smooth and fluffy while scraping down sides of bowl as necessary, about 2 minutes.
- Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
- Yield: Makes about 5 cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 20 to 26 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
IMPORTANT: Do not melt the white chocolate chips by direct heat in a saucepan on range cooktop or in microwave oven. Both of these methods were tested using the finest quality white chocolate chips, Guittard® Choc-Au-Lait™ Vanilla Milk Chips. The best and only method to use for this recipe is the double-boiler method as indicated in the recipe. Doing otherwise will cause the melted white chocolate chips to become a thick, unworkable mass.
Chopped white chocolate may be substituted in an even swap at 8 ounces or 226 grams for the white chocolate chips.
If not using immediately, the buttercream can be kept at room temperature up to 1 day when covered tightly, refrigerated for up to 1 week in an airtight container or frozen up to 2 months if well wrapped. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
Cook Time above simply means Active Time for preparing buttercream.
Original Recipe Source: WickedGoodKitchen.com
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