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: None
Products available at:

Product Actions

Additional Information

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.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List



This item is currently not available.

white baking chocolate

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


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

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
White Chocolate Buttercream Icing is rated 4.3 out of 5 by 41.
Rated 1 out of 5 by from Bad consistency and really much too sweet I really think the consistency is not good. It is either too thick (refrigerated) or too thin (outside refrigerator). It melts too quickly even though you use ½ shortening. Besides the amount of sugar is far too much. And even though I used special bakers sugar you can feel the powdered sugar in your mouth and between your teeth. The white chocolate makes it even more sweet. I you use this in combination with marsepein or fondant it will be a sugar bomb. I will leave it at one time and go back to my meringue buttercream (or 1-2-3 buttercream). You can use normal sugar because you melt it in the egg white and in the end the butter cream is much more smooth and soft and tastes a lot less sweet.
Date published: 2017-11-14
Rated 1 out of 5 by from Good taste but bad consistancy I really wanted to use this recipe for the cupcakes I'm making for a friends bridal shower, but I've tried it twice now. Once with butter and shortening, and once with all butter. Both times it came out so grainy that it's not even possible to get it through a piping tip. I loved the flavor but I'm just not having luck with the texture. If anyone has any suggestions I'd gladly take them!
Date published: 2017-03-12
Rated 2 out of 5 by from questionable recipe directions Upon looking at the ingredient list, I can tell this is a great recipe; however, there is some confusion with in the recipe directions (hence some reviews stating not to add the extra milk at the end of the recipe directions). The second step instructs to "microwave chocolate WITH 1/4 cup milk for 1-2 minutes." The second to the last step instructs us to "add the milk and beat at medium until light and fluffy." The last step instructs to lastly add the melted chocolate. My question is this: while in the microwave, does the white chocolate and milk get melted together in the same bowl or in separate bowls? Normally, chocolate is recommended to be be melted at 30 second intervals as not to get too hot and scorch. If the white chocolate and milk are heated together in the same bowl, then there is no need to have the second to last and last step stated the way they are stated. There would only be need to instruct to add the white chocolate mixture and beat until smooth. If the white chocolate and milk are heated into the microwave separately, then it would make sense to clarify this in the second step in order to make sense of the last two steps. I also want to note that in a regular buttercream recipe, the milk/water is beat in with the shortning/butter and extract of choice. Please help clarify this recipe. Thanks!
Date published: 2016-03-28
  • y_2018, m_7, d_17, h_6
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_41
  • loc_en_US, sid_WLRECIP-139, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_wilton