This white chocolate cream cheese frosting is insanely delicious! All the flavor of a traditional cream cheese frosting plus white chocolate! Perfect for cakes and cupcakes.
If you love a good cream cheese frosting then this white chocolate cream cheese frosting just takes things up a notch. It’s all the flavor of a cream cheese frosting PLUS white chocolate. Need we even say more.
It’s seriously good. Like you just want to eat it with a spoon. Who has time to spread it on a cake or pipe it onto cupcakes? It’s that good.
But if you can manage to stop yourself from eating it off a spoon, it’s simply divine piped onto some red velvet cupcakes (as pictured) or a red velvet cake. Of course it’s wonderful piped onto carrot cake cupcakes or spread onto a carrot cake too.
Ingredients You’ll Need:
Ingredient Notes
- Butter – we used lightly salted butter. However, you can also use unsalted butter, but you may want to add ⅛ teaspoon of salt to the recipe in that case.
- Cream cheese – should be firm, full fat, brick style cream cheese. We used Philadelphia Cream Cheese.
- White chocolate – you can use any high quality white chocolate or you can use a high quality premium brand of white chocolate chips.
How To Make White Chocolate Cream Cheese Frosting
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- First up, melt your white chocolate. Add the white chocolate to a microwave safe bowl and heat in 15-30-second increments, bringing it out to stir every 15-30-seconds until melted. Then leave it to cool.
- Add softened butter and cream cheese to the bowl of your stand mixer and beat together until creamy and smooth.
- When the white chocolate has cooled (it should no longer be warm but still melted), gradually add the white chocolate in with the butter and cream cheese while the mixer is running. Let the mixer run until everything is smooth and properly mixed.
- Add the powdered sugar and vanilla extract and beat in until smooth and fluffy (about another two minutes).
- Pipe onto cupcakes or spread onto cakes.
Recipe Tips
White chocolate must be cooled before adding to the mix. If the white chocolate is too warm it will melt the butter and you’ll have a mess. So the chocolate must be cool before it’s added. It should no longer be warm, but it must still be melted.
Heat the chocolate slowly. Be careful when melting the chocolate not to burn it. Rather err on the side of caution and bring it out too frequently rather than letting it go too long and burning.
Texture. If the texture of the frosting is too light and fluffy to work with easily (if it’s too soft it can seem to have a sort of ‘marshmallow’ like texture) then put it in the fridge for 15 minutes to firm up before using.
Cakes: This frosting is enough to generously frost a two layer 9-inch cake.
Cupcakes: This frosting is enough to very generously pipe frosting onto 12 cupcakes (as pictured). If you frost the cupcakes less generously then it would be enough to frost 24 cupcakes.
Storing and Freezing
Keep leftover frosting stored in the fridge for up to 5 days. It’s also freezer friendly for up to 3 months if you’d like to freeze it. Thaw in the fridge and then whip it again before using.
More Frosting Recipes
- Cream Cheese Frosting
- Vanilla Buttercream Frosting
- Chocolate Buttercream Frosting
- Espresso Buttercream Frosting
- Biscoff Buttercream Frosting
Did you make this recipe? Be sure to leave a comment and rating below.
White Chocolate Cream Cheese Frosting
Ingredients
- 8 ounces Cream Cheese Full Fat, Brick Style, Softened
- ½ cup Butter Lightly Salted, Softened*
- 1 cup Chopped White Chocolate
- 3 cups Powdered Sugar
- ½ tsp Vanilla Extract
Instructions
- First up, melt your white chocolate. Add the white chocolate to a microwave safe bowl and heat in 15-30-second increments, bringing it out to stir every 15-30-seconds until melted. Then leave it to cool.
- Add softened butter and cream cheese to the bowl of your stand mixer and beat together until creamy and smooth.
- When the white chocolate has cooled (it should no longer be warm but still melted), gradually add the white chocolate in with the butter and cream cheese while the mixer is running. Let the mixer run until everything is smooth and properly mixed.
- Add the powdered sugar and vanilla extract and beat in until smooth and fluffy (about another two minutes).
- Pipe onto cupcakes or spread onto cakes.
Notes
- Butter: You can also use unsalted butter, but in this case you may want to add ⅛ teaspoon of salt to the recipe.
- Cream cheese: We used Philadelphia Cream Cheese.
- White chocolate: You can use any high quality white chocolate or you can use a high quality premium brand of white chocolate chips.
- White chocolate must be cooled before adding to the mix. If the white chocolate is too warm it will melt the butter and you’ll have a mess. So the chocolate must be cool before it’s added. It should no longer be warm, but it must still be melted. Stir every now and again while it is cooling.
- Heat the chocolate slowly. Be careful when melting the chocolate not to burn it. Rather err on the side of caution and bring it out too frequently rather than letting it go too long and burning.
- Texture. If the texture of the frosting is too light and fluffy to work with easily (if it’s too soft it can seem to have a sort of ‘marshmallow’ like texture) then put it in the fridge for 15 minutes to firm up before using.
- Cakes: This frosting is enough to generously frost a two layer 9-inch cake.
- Cupcakes: This frosting is enough to very generously pipe frosting onto 12 cupcakes (as pictured). If you frost the cupcakes less generously then it would be enough to frost 24 cupcakes.
- Storing: Keep leftover frosting stored in the fridge for up to 5 days.
- Freezing: It’s also freezer friendly for up to 3 months if you’d like to freeze it. Thaw in the fridge and then whip it again before using.
Hi there, I was wondering if this frosting would work to make a day ahead? Also do you think this would work ok for piping designs onto a cake and drawing details? Thanks.
Hi Jasmine, you can absolutely make this a day ahead and store in the fridge until you need it. It pipes very well, but I’m not sure about more intricate things as I haven’t used it that way. It behaves exactly like a regular cream cheese frosting so if you’ve worked with that before then you’ll have a good idea. All the best!