This white chocolate cream cheese frosting is the perfect topping for cakes, cupcakes, and cookies when you want something decadent but not too heavy. Melted white chocolate gives the frosting a smooth, velvety texture and a luscious flavor.
This white chocolate cream cheese frosting is incredibly easy to make with 6 simple ingredients that you might already have on hand.
Thanks to cream cheese, it has a slight tang that helps cut through the sweetness of the white chocolate, creating a frosting that's indulgent but not overwhelming.
Whether spread on a marble layer cake or piped onto white chocolate cupcakes, this cream cheese icing holds its shape while still being soft and smooth.
For more cream cheese frosting recipes, try this brown butter cream cheese frosting, honey cream cheese frosting, Oreo cream cheese frosting, or cinnamon cream cheese frosting!
Key Ingredients
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Cream cheese-ย Make sure to use full-fat cream cheese in a brick. Any kind of low-fat or cream cheese spread in a tub makes the frosting runny.
- Unsalted butter-ย I prefer unsalted butter so you can control the amount of salt in the frosting.
- White chocolate-ย Use high quality white chocolate. I recommend a white chocolate bar over white chocolate chips since chocolate bars are creamier and easy to melt. I like Ghirardelliย or Valrhona if you're feeling fancy.
- Powdered sugar-ย You don't need to sift it because most powdered sugar in the United States has cornstarch to keep it from clumping.
Substitutions and Variations
- Different chocolate-ย This recipe also works with melted milk chocolate or semi-sweet chocolate. You can also make chocolate cream cheese frosting with cocoa powder!
- Add flavor extracts- Add ยผ teaspoon of peppermint, maple, or almond extract for more flavor.
- Add food coloring-ย You only need a few drops of gel food coloring (gel is stronger than water-based colors) for a vibrant hue! A tiny bit of purple helps offset the yellow tones to make the frosting pure white.
How to Make It
Step 1: Melt the white chocolate. Chop the white chocolate and place in a microwave-safe bowl. Melt in the microwave, stirring occasionally until the chocolate is melted and smooth. Be careful not to burn it!
Step 2: Beat butter and cream cheese. Add softened cream cheese and butter to the bowl of a stand mixer with the paddle attachment or electric hand mixer. Cream on medium-high speed until lump-free.
Step 3: Add powdered sugar. Scrape the sides of the bowl and gradually beat in powdered sugar on low speed until combined. The frosting will be thick.
Step 4: Add the melted chocolate. Pour the cooled melted white chocolate into the bowl with vanilla and salt. Beat on low, then increase to medium speed until the frosting is fluffy.
For a fluffier whipped frosting, you can switch to whisk attachment and beat on high speed for 1 minute. This is great for cupcakes!
Expert Tips
- Use room temperature cream cheese and butter.ย Cold cream cheese and butter will create a lumpy frosting. Let these ingredients warm up on the counter for 2 hours before starting.
- Mix in powdered sugar on low speed.ย To avoid a mess, mix in the powdered sugar gradually on low speed. I pulse the mixer on and off after adding the sugar until it's mostly combined. You can also cover your stand mixer with a kitchen towel to keep the sugar in.
- Let the white chocolate cool.ย If you add the melted white chocolate mixture while still hot, it can melt the cream cheese and butter and make the frosting runny.
How to Use It
- Add the frosting to a piping bag with a piping tip and pipe on red velvet cupcakes, red velvet thumbprint cookies, or pumpkin spice cupcakes.
- Spread the frosting on a strawberry red velvet cake, mini carrot cake, or make a chocolate cake with cream cheese frosting.
- Ice a pan of brownies with cream cheese frosting, or dollop it between two salted brownie cookies to make a cookie sandwich.
Frequently Asked Questions
Absolutely! Store it in an airtight container in the fridge for up to 5 days or freeze it for longer storage.
Your frosting might be runny if the chocolate was too hot. Chill it in the fridge for 15-20 minutes to firm it up, then whip it again. Add a little more powdered sugar to thicken if needed.
This can happen if water gets into the chocolate while melting or if it overheats. Melt it gradually in the microwave or slowly in a saucepan over low heat. Aย double boiler helps too.
More Frosting Recipes to Try
๐ Recipe
Silky White Chocolate Cream Cheese Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
- 114 grams white chocolate chopped
- 227 grams full-fat cream cheese room temperature
- 114 grams unsalted butter room temperature
- 480 grams powdered sugar
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
Instructions
- Place chopped white chocolate a microwave-safe bowl. Heat at 20 second intervals, stirring after each until the chocolate is melted and smooth. Set aside to cool slightly.114 grams white chocolate
- Add softened cream cheese and butter to the bowl of a stand mixer with the paddle attachment or electric hand mixer. Cream on medium-high speed for 3-5 minutes until lump-free.114 grams unsalted butter, 227 grams full-fat cream cheese
- Scrape down the sides of the bowl. Then beat in powdered sugar 1 cup at a time on low speed until combined. The frosting will be thick.480 grams powdered sugar
- Pour the melted white chocolate into the bowl followed by vanilla and salt. Beat on low until combined, then increase to medium speed until the frosting is fluffy.1 teaspoon vanilla extract, ยฝ teaspoon salt
- Spread on cakes or add to a piping bag to frost cupcakes and enjoy!
Megan Weimer
This frosting is so smooth and luxurious. It was delicious on the white velvet cake I made.