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White Chocolate Frosting for Cupcakes

in Diana's Recipe Book

Average Rating: 
(total ratings: 70)
[Read reviews] [Post a review]
Servings: Frosts 12 cupcakes
 
Comments:
This is a delicious and very tasty basic white frosting for cupcakes. Use the best quality white chocolate you can find such as Valrhona, Callebaut, Lindt or Scharffen Berger, to name a few.

Ingredients:
4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, softened
Pinch of salt

Instructions:
1. Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.

2. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.

Makes enough to frost 12 cupcakes.

Date: October 31, 2006

Reviews

Reviewer: Kimi
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I made this with vanilla cupcakes with white chocolate and cherry filling inside. Everyone loved it!

 
Reviewer: zoe thompson
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wow, seriously tasted great, yummy!

 
Reviewer: cynthia
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My son loves white chocolate - so I made him a hershey's cocoa cake with this frosting for his 16th b.d. - HEAVEN! Even my husband loved it and he's not a sweets eater! Thank you Diana, Goddess of white chocolate frosting!

 
Reviewer: mbbored
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Oh my goodness, this was amazing. I put them on chocolate lemon cupcakes, and it was such a smooth and sweet complement to the tart bite of the lemon.

 
Reviewer: sherry
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This is EXCELLENT! I made a chocolate cake and used this frosting...it was a huge hit! Very good and the white chocolate just makes it extra special!

 
Reviewer: Schoune
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This frosting was much too sweet. We couldn't taste the chocolate in it at all. I used it to ice my daughter's cake for her 1st birthday (chocolate cake with a chocolate-raspberry frosting in the middle) and it overpowered the rest of the cake. I'd either cut out 3/4 cup of icing sugar or find another frosting altogether.

 
Reviewer: Kaykay
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This icing was really good. I made it for my friend's birthday and all my friends loved it, but i had one issue, i didn't know why it would not stay firm; it was extremely difficult for me to frost the cupcakes. Any ideas? Also I'm not allowed to use a double-boiler 1. Because I do not have one in my house. 2. My mother does not let me use it(i'm only 15 years old).

 
Reviewer: Karina
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I do not own a double boiler. I was wondering does that make a difference because I was planning on just melting the white chocolate in a microwave.

 
Reviewer: Brooke
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I've never had luck making frosting, and this recipe turned out perfect. Light and fluffy without being runny or stiff. I don't own a double boiler, so I microwaved the chocolate to where it was just melting and then placed it on top of the oven to finish melting.

 
Reviewer: Julie
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I'm gonna make this frosting for my sister's birthday but I'm wondering if I need to keep the cake in the fridge to keep a perfect frosting...can I keep the cake at room temperature after I frost it?

 
Reviewer: AKMOMMA
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Totally made my sons 2nd birthday awesome!!!!

 
Reviewer: tanya
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a keeper!

 
Reviewer: idahsen
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Hi, I'd like to know whether the chocolate ganache frosting and the white chocolate frosting will melt if I leave it in the open for so long? I need to know as I need to bake cupcakes for a wedding in 1 week's time and I'm considering this frosting recipe. Hope to hear a reply. Thanks!

 
Reviewer: Susie
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I made this for brownie cupcakes. The cupcakes have white chips in them, so the frosting complemented well. They are delicious! I'll be using this frosting on more desserts.

 
Reviewer: chloe
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Made this to go with my red velvet cupcakes and it was delicious! Just the right amount of sweetness, and perfect consistency.

 
Reviewer: Alice
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Great frosting, but a bit too sweet. I just made it a second time, but instead of milk, I used 2 ounces of raspberry purée. The tart flavour of the raspberries compensated perfectly for the excesesive sweetness. It was perfect!

 
Reviewer: Mandy
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Good frosting. For those that do not own a double boiler (like me), I use a skillet with water. Boil water, put chocolate in a small jam canning jar and place jar in the boiling water. Same concept of a double boiler.

 
Reviewer: lyndsey
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I loved this icing! I used it for a chocolate cake. I also made a butterscotch filling for the cake by substituting butterscotch morsels for white chocolate. It was AMAZING! I WILL DEFINATELY USE THIS AGAIN!!

 
Reviewer: Gisela
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I used this for a layer of the best chocolate cake and for chocolate muffins for my daughter's first birthday, they all loved them! Easy to make, I used micro for melting.

 
Reviewer: Jennifer
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Loved it! I made vanilla lemon cupcakes with this frosting for my sisters bridal shower. Oh and I was reading some of the previous posts, and I cringe when people use the microwave for melting chocolate, it can burn without even realizing, if you don't have a double boiler, just use a small pot half filled with water and put a glass bowl (that fits comfortably) on top, that's all a double boiler is, no need to buy something fancy!

 
Reviewer: Kate
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At first I was a little skeptical because it took quite a while to set but after waiting about 45 minutes with the icing in the fridge it came out magnificent. I would recommend this, but be sure to make the icing BEFORE the cake/cupcakes!

 
Reviewer: Gabie
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Best icing recipe I have found. Icing was magnificent, but be sure to leave enough time for the icing to set. I will be using this recipe again! Thank you!

 
Reviewer: Kharyne
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This recipe looks totally awesome ! Like asked before, I have a wedding cake coming up and I was wondering if it's possible to lay rolled fondant on this icing and if it's going to stay at room temperature? Thank you very much, can't wait to try it !!!

 
Reviewer: holly
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This frosting was far too sweet and sickly, the white chocolate would have been enough on its own without the icing sugar added to it.

 
Reviewer: Cyndi
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Great frosting, however it wouldn't stay firm. I had to keep it in the fridge after frosting my cupcakes.

 
Reviewer: Caitlin
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Everyone owns a double boiler, you just don't know it. All you have to do is simmer water in small pot and place a glass or metal bowl on top with the chocolate in it. Make sure the water does not touch the bowl or your chocolate could scorch. The steam creates a gentle heat that's perfect for melting chocolates without burning.

 
Reviewer: chloe
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I was wondering if I can use this frosting as a filling for red velvet cupcakes with a cream cheese frosting?

 
Reviewer: Clema
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Beautiful! I melted the chocolate in the microwave instead and they were still lovely!

 
Reviewer: Jolene
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What a simple and quick frosting recipe! I dislike frosting recipes that call for heavy/whipping cream or cream cheese. This was excellent!!

 
Reviewer: cam
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very good i like them

 
Reviewer: Emily
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This icing was the best tasting icing that I had ever had! It was a bit of a hassle to make, but totally worth it! It did come out a bit lumpy, though, but that was probably my fault! Nevertheless, I recommend this recipe to everyone who loves white chocolate, or to anyone who loves frosting in general. Delicious!

 
Reviewer: Emily
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Continued from my other review: However, I did tweak this recipe a bit. I added 1 1/4 CUPS of confectioners' sugar as opposed to 1 3/4 CUPS to cut down on sweetness, as I hate overbearingly sweet icing. I also added a bit of cream cheese in, to add fluffiness. I recommend personalizing this recipe to your own taste-it makes all the difference.

 
Reviewer: Jewell
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I made chocolate cupcakes and used this frosting (double the recipe for 24 cupcakes). Excellent! It balances out so well with the chocolate and white chocolate. As one who dosen't like chocolate cake with chocolate frosting, this is perfect. PS: you don't need a double boiler.

 
Reviewer: Alice
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Nice but too much sugar.

 
Reviewer: Alice Ford
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You don't need a double boiler. Microwave on 50% for 1 to 1-1/2 minutes.

 
Reviewer: Jae D
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Mine turned into huge clumps of white chocolate and the rest of the mixture just sat there.

 
Reviewer: Alisha J
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Deliciously creamy! Doubled up on the chocolate and used it for Canada Day cupcakes (raspberry cake with filling + white chocolate frosting and fondant maple leaves)

 
Reviewer: Christy
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I put this frosting on a strawberry cupcake and it was a big hit with everyone. My husband requests it now and he is not a cake person.

 
Reviewer: Charlotte
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Absolutely delicious on caramel cupcakes! Worth waiting the half hour for it to firm up.

 
Reviewer: Nicole
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I was making chocolate cupcakes with strawberry filling (a la chocolate covered strawberries) for my friend's birthday and decided to use this recipe for frosting. I wanted something very sweet to balance out the tart of the strawberries and the chocolate. I melted the chocolate using the pan-and-bowl method, but didn't wait for it to cool all the way. It still turned out great. My only problem was that it was very thin, so I had to add almost a whole box of powdered sugar to make it firm. If you do that, it holds beautifully, even in average outdoor temperatures.

 
Reviewer: Emma
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If you don't have a double boiler then just fill a saucepan with water and put the chocolate in a heatproof bowl over the top to make your own and then simmer on a low heat until the chocolate melts. By the way, are you SERIOUSLY NOT ALLOWED TO USE A DOUBLE BOILER!! HOW MUCH OF A BABY ARE YOU!! You are 15, I'M ONLY 14 AND I HAVE BEEN ALLOWED TO USE ONE SINCE I WAS LIKE 10. GROW UP. IT'S A SAUCEPAN, IT'S NOT GOING TO KILL YOU!! my god...

 
Reviewer: Stephanie
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I used this on mini chocolate cup cakes, AMAZING! I was a little concerned when the mixture started to curdle - googled the issue and added a little more icing sugar... didn't help. BUT when I added the white chocolate it all came together. Will definitely use this one again.

 
Reviewer: Lynn
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This was easy and tasted yummy. I will try some of the variations above. Also, I microwaved the white chocolate on a "melt" or 50% setting. High will burn it. Very nice recipe!

 
Reviewer: mrswroth
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Amazing white chocolate flavour, very sweet but compliments my not so sweet milk chocolate cupcake... drizzled with chocolate syrup and sprinkles for triple chocolate awesomeness! Added a little extra icing sugar to ensure stiffness for piping! YUM!

 
Reviewer: Grizzly Mom
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Easy, beautiful, and yummy and what a hit for my bake sale.

 
Reviewer: C.Smith
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I put this on red velvet cupcakes, AMAZING!

 
Reviewer: melanie
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I had high hopes for this recipe.... like some other reviews mentioned, you cannot frost a cupcake with this recipe. VERY runny, no solidity to it at all. The taste of white chocolate is dismal. I suggest beating your butter and sugar first at a high speed until light and fluffy. Add vanilla and a couple tbsp of milk. Then add white chocolate (double the amount in this recipe)

 
Reviewer: Dawn
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I have read multiple reviews from people who do not own a double boiler. I have baked and cooked for years and I have always improvised. Grab a saucepan, add a little water, bring to boil and put chocolate in a large bowl. (both glass and metal are fine) Place bowl on top of saucepan. Wha-La! Double boiler!

 
Reviewer: Brandi
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IS THIS FROSTING THICK ENOUGH TO PIPE?

 
Reviewer: Justine
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I'm giving this one just a medium. The thing is, it calls for WAY too much milk! What I did was beat the butter with the vanilla til smooth and creamy. Stir in white chocolate. Sift the sugar, then add in. The mixture will be very stiff. Next, drizzle in milk, a tablespoon at a time, until you reach a creamy consistency. Finally, switch out the paddle to the whisk attachment. Crank that baby up and let it get rich and fluffy! Yumm! No waiting for it to "set" up in the frig. I'm ready to pipe these onto my red velvet cupcakes!

 
Reviewer: Jenn
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This is the best white chocolate icing I've ever made! Everyone loves it every time I make it, thanks for the recipe!

 
Reviewer: Mommaval
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I was on task to create a green desert for my sister's Rainbow Tea, I googled this recipe tweaked the recipe to make it green by using Green vanilla chocolate disk and this was the perfect taste and texture for my mint chocolate chip cupcakes.... this recipe a keeper for someone like me who bakes for a living and gets some really weird requests.

 
Reviewer: wingbear
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BEST ICING EVER

 
Reviewer: Peggy
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I used Ghiradelli white chocolate chips, melted them in the Microwave 30 seconds, stirred until cool and added it to the rest of the ingredients that I already blended. It came out very smooth. I refrigerated about 30 minutes and it was perfect. Everyone loved it. I had heard chips are too waxy but if you don't over melt them in the microwave they work beautifully!

 
Reviewer: Scarlett
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I found the frosting too sweet, even after cutting down to 1 cup of sugar, and the texture was grainy. I think rather than spend time trying to improve this recipe, I'll just find another one.

 
Reviewer: Brittany
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This is the most amazing recipe I've come across. Ive tried several other recipes but have never been successful. Ive had to throw them out because the texture was not right. This recipe had the perfect light and fluffy texture. It is perfect for piping. I used it on a cake I made and it held up wonderfully. It is a little sweet but sweet is always better.

 
Reviewer: Miranda
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This is a fairly simple, yet delicious icing. Many reviewers said that the icing was too thin to use, but I found it to be perfect. I think that the key is to really beat the milk, butter, and sugar well. I used the microwave to melt chips and let them cool slightly before blending them. I did not even have to allow it to sit in the fridge before I slathered it all over my cake. This recipe is a keeper!

 
Reviewer: Melissa
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Scarlett, is it possible you were using regular granulated white sugar? You MUST use confectioner's sugar (powdered/icing sugar). That's the only reason I can think of that it may be grainy.

 
Reviewer: Christina
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People, if you do not have a double boiler, you can use a metal bowl and put it over a pot of boiling water. Just make sure that the water does not touch the bowl.

 
Reviewer: Tracey
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OMG! This is wonderful! Totally yum. I dislike homemade butter cream because it is too heavy and buttery-tasting. This tastes light and absolutely delicious. I didn't even need to refrigerate to frost! I added a 1/4 heavy cream just because I had a little left over to use up. It worked like a charm in place of milk. Thank you so much for posting this recipe!!!!!

 
Reviewer: Simone
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This was amazing!! If you're an absolute sweet tooth (which I am) this recipe definetely lives up to it's expectations. You may want to keep the frosting a tad longer than 30 min in the fridge. Other than that, great!!

 
Reviewer: sandi
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OK, I tried this. It was awesome. I did melt the chocolate in the microwave because had no double boiler and instead of vanilla I used 1 tablespoon of Amaretto and it turned out divine. I had 24 cupcakes to frost so I doubled the recipe and used powdered sugar. I didn't even have to refrigerate it. It frosted from a bag to turn out beautifully and tasted just absolutely dreamy.

 
Reviewer: Alisha
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I liked this recipe very much. I cut out 1/4 cup of the powdered sugar and liked the amount of sweetness. I used a fondue pot to melt the chocolate instead of a double boiler because it was 15 dollars at walmart and you just put the chocolate in and you're done. I also used the whisk attachments on my beater before and after I put the frosting in the refrigerator, and it kept it's firm texture on the cupcakes just leaving them on the counter.

 
Reviewer: Hanifah
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I made the frosting but not in the order it says above. I creamed the butter with vanilla extract, then added ONE cup of sifted sugar, followed by melted white chocolate. Even after reducing the sugar, it is still very sweet, but it also depends on the quality of the white chocolate you use. Overall, i'd definitely use this recipe again! :)

 
Reviewer: Erik
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We followed this recipe almost exactly. We used Nestle White Chocolate chips. The only thing we added was Justine's suggestion of at the end switching out the paddle to the whisk attachment and putting the speed on high to let it get rich and fluffy. We then let it set in the fridge for 30 minutes. It firmed up just right and was the perfect sweetness.

 
Reviewer: robin widmer
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I made this for my boss he loved them.

 
Reviewer: Bonny Lee
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I'm a Pastry Chef and a Culinary Arts Instructor, in the baking department, at our local college. It is my experience that the liquid (milk, heavy cream, half & half, etc.) should be the last ingredient added, to adjust for the consistency you need. Or, maybe just use less of the liquid in the beginning, until you can see how soupy the frosting will end up being. My suggestion to those of you who start with the paddle, and then switch to the whisk - just start with the whisk. Several reviews refer to placing a glass bowl above a saucepan of boiling water, but it should be noted that that can also scorch the chocolate - the water should just barely be at a simmer.

 
Reviewer: Diane
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Can I substitute the sugar with marshmallow creme? I've done it in another recipe but not sure about frosting.

 
Reviewer: Simin
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Thanks a lot for the frosting. It was verrrrrrrrrry tasty! Thanks again

 
Reviewer: Robin Widmer
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I love the recipe.

 

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