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White Chocolate Buttercream

White chocolate buttercream, easy to make and perfect for piping onto cupcakes, layer cakes, macarons, biscuits or special celebration cakes.
4.7 from 20 votes
Active Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings


  • 250 g unsalted butter - soft at room temperature
  • 250 g icing sugar
  • 200 g white chocolate
  • A little milk - to get the buttercream to the right consistency, this may not be needed


  • Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).
  • Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.
  • Beat the butter (250g) on a low speed until soft and then add the icing sugar (250g), 1 tbsp at a time and beat until fully combined.
  • Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.
  • Your buttercream is now ready to use.


This recipe makes enough icing for 12 cupcakes or to fill and coat a 2-layer 20cm round cake.
Here I’ve used this icing on my easy chocolate cupcakes, but it would go brilliantly on all sorts of cakes. Take a look at my mix-and-match cupcake creator to find all my recipes.


Calories: 320kcal | Carbohydrates: 30g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 17mg | Potassium: 52mg | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 0.1mg | Calcium: 38mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.