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Wilton White Chocolate Buttercream Icing Zoom

White Chocolate Buttercream Icing Recipe


Delicious chocolate taste in an icing you can tint! White Chocolate Buttercream Icing has the decorating versatility you want
Makes: Icing serves 6 cups.
Skill Level:

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Step 1

Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.

Step 2

Cream butter and shortening with electric mixer. Add vanilla.

Step 3

Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.

Step 4

When all sugar has been mixed in, icing will appear dry.

Step 5

Add remaining 1/4 cup milk and beat at medium speed until light and fluffy.

Step 6

Beat in chocolate mixture.

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white baking chocolate

18 ounces (3 6 ounce pkgs) white baking chocolate (coarsely chopped)

milk

1/2 cup milk (divided)

solid vegetable shortening

1 cup solid vegetable shortening

butter or margarine

1 cup butter or margarine

confectioners' sugar

8 cups confectioners' sugar

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White Chocolate Buttercream Icing is rated 4.4 out of 5 by 40.
Rated 5 out of 5 by from This is by far the best buttercream icing i have ever had or ever made, everyone always gives ravee reviews whenever i bring it somewhere, especially with a strawberry cake or chocolate cake. The chocolate it is slightly pricy but oh so worth it I would also suggest using Bakers White Chocolate instead of Ghiardelli, First off bakers white chocolate has twice the amount of chocolate per package[8 ounces to Ghiardellis 4] they are the same price! and i have found it tastes better and makes a large difference, the Ghiardelli[not to trash talk it] gives the icing sort of a plasticy flavor wheras the bakers gives it a creamier and better flavor.
Date published: 2011-02-05
Rated 5 out of 5 by from I made this icing recipe to pipe onto chocolate fudge cupcakes for a funeral buffet this past weekend. Everyone raved about the flavor! I have been baking and decorating cakes for over 35 years, this is the best icing recipe I've ever made. I know some have mentioned they feel it's pricey because of the white chocolate but that addition totally makes this icing. Don't scrimp on the quality of the white chocolate! This icing spreads over cakes well and pipes wonderfully. This white chocolate buttercream icing recipe will be my go-to recipe from now on! It does make a large batch but is easy to cut in half.
Date published: 2013-07-01
Rated 3 out of 5 by from too sweet with 8 sifted cups of sugar, i used 7 and it was still sweet. use a food processor to chop the chocolate very fine and you will have no problem melting the chocolate per instructions. as some others stated i did not use the extra milk at the end and i refrigerated it for about 30 minutes then removed and brought it back to room temp and then mixed it some more. i also cut the oz of chocolate to 12 and it still is a perfect white chocolate buttercream. it is a crusting recipe also so be careful when not using, make sure to cover it with a damp towel.
Date published: 2013-12-19
Rated 5 out of 5 by from As a huge fan of white chocolate I was so excited to try this recipe and it was AMAZING. I halved the recipe and used it to [graciously] frost 18 strawberry cupcakes (it could have easily been 24) using the 1M tip . Just a note: If it comes out too thin, DO NOT ADD EXTRA SUGAR to thicken it; just stick it in the fridge instead. Adding an extra tbsp. or two of sugar is my conventional method for thickening the buttercream icing, but in this case it made the icing too sweet, where it would have otherwise been perfect. Knowing that, I can't wait to try this on other types of cakes!
Date published: 2011-07-01
Rated 5 out of 5 by from I just finished making my first batch of White Chocolate Buttercream Icing, and I have to say its pretty yummy!!! Some of the things I was wondering and didnt find the answers on here were the consistancy, its great, just like regular buttercream, its perfect for cakes! I am making a 3 tier birthday cake for my daughter, and this is what I am using for the icing! It is pricey, the chocolate was about $3 a box, and you need 3 boxes ( I needed 9 boxes $$$) but I think its going to worth it! I would have liked to seen on here how long this icing will keep in the fridge, as its so costly I dont want to waste a drop! All in all I think its going to be a hit, and has tinted well! (Green and Pink)
Date published: 2011-07-25
Rated 5 out of 5 by from I love LOVE love this Icing! I am NOT a fan of the regular Buttercream it is way to sweet. But this one with the White chocolate is EXCELLENT! Everyone I make this for loves it. It is a little soft, but I found if I put it in the fridgerator for about 15 minutes before I decorate with it, (flowers or designs) it is alot more manageable. And just put the finished cake or cupcakes right in the refridgeratar after decorating and the shape and forms hold.
Date published: 2011-04-14
Rated 1 out of 5 by from I'm glad it worked for so many, but for me, it wasn't successful. I bake and decorate cakes so I needed a new white chocolate buttercream icing. It wouldn't spread smooth and was 'too soft'. I read the reviews and did everything I could to make it right, but it was a failure in my book. I have to use it this time, no time to make more and I used all my ingredients for this, but I won't use it again.
Date published: 2013-09-14
Rated 4 out of 5 by from This icing is VERY good and not sweet at all. Very soft. I haven't decorated with it yet, I just made it but I couldn't wait to post this comment. I was afraid when melting the chocolate with the milk because I know that chocolate can be "temperamental" but it came out well. I only made half the recipe as shown here by Wilton and it came out very good too. I will use this recipe I just made for some valentine treats for my daughter in school and another batch that I will make later on this week for a cake I will be making for my cousin's wife's friend bridal shower.
Date published: 2011-02-13
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