Want to take a break from classic cream cheese frosting? Take your desserts to the next level with this White Chocolate Cream Cheese Frosting. It’s loaded with white chocolate and has the creamiest texture. Perfect for adding a richness to your favorite desserts, from Cakes to cupcakes and everything in between. Plus it only takes 10 minutes to make!
The Easiest 10-Minute White Chocolate Frosting Recipe
The white chocolate really shines through, making this frosting a little sweeter than your basic cream cheese frosting. Once the white chocolate is melted, the rest of the recipe is a basic cream cheese frosting recipe, which is super easy to make.
If you think that cream cheese and butter make the best frosting, wait until you add white chocolate to the mix. You’ll create the most heavenly frosting. The cream cheese balances out the sweetness perfectly.
The melted white chocolate makes this frosting a little thicker, so it’s perfect for piping over red velvet cupcakes or any other desserts your heart desires. It will easily maintain it’s shape. Try smearing some on homemade apple cinnamon rolls!
If you’re looking to give your desserts a new twist, you have to make this frosting recipe.
Pro tip: If adding sprinkles to this frosting, you need to add them within about a minute of piping as it will firm up quickly and then the sprinkles won’t stick.
Why You Should Make It
- Quick: This recipe only takes 10 minutes MAX, perfect for whipping up on a whim.
- Easy: You only need 6 basic ingredients for this recipe – nothing fancy.
- Rich: The velvety cream cheese and butter mixture combined with the white chocolate creates a decadent topping for your favorite desserts.
Ingredients You’ll Neeed for Cream Cheese and White Chocolate Frosting
- White chocolate: You’ll need a high-quality bar of white chocolate like Ghirardelli or the best white chocolate in your budget. If you’re in a pinch, you can use white chocolate chips but don’t use melting wafers.
- Butter: Adds richness to the frosting. Use unsalted butter.
- Cream cheese: You’ll need a brick of full-fat cream cheese. Don’t get the kind that comes in a tub or the low-fat kind, as it will be too watery for this recipe.
- Powdered sugar: Adds sweetness and provides structure to the frosting.
- Pantry staples: You’ll need vanilla extract and salt.
Step-by-Step Instructions for a Creamy Frosting
Step One: Melt the White Chocolate
Break the white chocolate into pieces and microwave on 50% power in a microwave-safe bowl, stirring in 30-second increments, until smooth. Let it cool while you prep the rest.
Step Two: Make the Frosting
Beat the butter and cream cheese together with teh paddle attachment of an electric mixer on medium speed until smooth and creamy.
On low speed, slowly add in the powdered sugar. Next, add the vanilla and melted white chocolate, then increase the speed and beat until it it’s smooth and creamy.
Expert Tips and Troubleshooting
- Room temperature: Use room temperature ingredients to prevent lumpy frosting. If you forget to let the butter and cream cheese soften, learn how to soften butter and soften cream cheese quickly.
- Too runny: If the frosting is too runny, add more powdered sugar.
- Too thick: If the frosting is too thick, add a little milk or heavy cream to thin it out.
- Fridge: Keep the frosting in the refrigerator until you’re ready to use it covered in plastic wrap.
- Mixer: You can use a stand mixer or a hand mixer and a large bowl.
- Scrape: Use a spatula to scrape the sides of the bowl to evenly incorporate all the ingredients.
- Double batch: Make a double batch and freeze it for later.
- Yield: This recipe makes enough for a 2-layer 9″ cake, a batch of 18 cupcakes, or a 9 x 13 sheet cake.
- Cool: Make sure the white chocolate is cooled for at least 5 minutes before adding it to the frosting, or it may become soupy. If the chocolate is too cool, it may be too thick to incorporate, and you’ll have to reheat it again.
How to Use It
- Pipe it on some Chocolate Cream Cheese Cupcakes
- Frost a Chocolate Layer cake
- Sandwiched between Carrot Cake Cookies
- Spread it over some cinnamon rolls
- Use ti to frost an Apple Sheet Cake
- Red velvet cake or cupcakes
- Chocolate Cream Cheese Cake
Storage
Store the frosting in an airtight container in the fridge for up to one week or in the freezer for up to 3 months. Let it thaw in the fridge overnight and beat until fluffy before using.
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Ingredients
- 1 cup butter room temp
- 8 ounces cream cheese room temp
- 5 cups powdered sugar
- 5 ounces white chocolate
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Break up white chocolate into pieces in a measuring cup and microwave on 50% power for 2 minutes stirring every 30 seconds until just melted. Let it cool while you prepare the frosting.
- In the bowl of an electric mixer, add butter and cream cheese and beat until smooth, about 2 minutes. Put the mixer on low, add the salt and gradually add the powdered sugar, once incorporated, add the cooled white chocolate and vanilla and increase the speed to medium-high and beat until smooth and creamy, about 2 more minutes. It will be very thick. If it is too thick to spread, add a little milk.
Notes
- Be careful when melting the white chocolate, if it gets too hot, it will seize and. you will have to throw it out. By heating at 50% power and checking frequently, you can avoid this.
- This frosting is thick and will hold it’s shape which makes it perfect for piping.
The ingredient list says to use 1/2 tsp salt There is no mention of it in the directions. Do I add it and when?
Thanks for catching that, I have corrected the recipe card. You add it with the powdered sugar.