Iryna's White Chocolate Buttercream

Iryna's White Chocolate Buttercream

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

American Recipes : Desserts

This white chocolate buttercream is one of Iryna’s favourites—rich, smooth, and just the right amount of sweet. It pipes like a dream, takes colour beautifully, and is the perfect frosting for bringing bold ideas to life.

Her students had a blast using it to test out new piping tips and techniques, creating colourful cupcake masterpieces. Iryna encourages them to go wild with their designs—try something new, even if it flops. After all, it’ll still taste amazing!

In her kitchen, there are no mistakes—just delicious experiments. This buttercream is more than a recipe; it’s a reminder to play, create, and enjoy every sweet moment.

Total Time

Not Mentioned

Prepare Time

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Cook Time

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Recipe Servings

12 cupcakes or 1 cake

Ingredients for
Iryna's White Chocolate Buttercream

1 lb unsalted butter
250 g white chocolate
100-200 g icing sugar (to taste)
1/2 tsp salt
1 tsp vanilla

How to Make
Iryna's White Chocolate Buttercream

Start whipping your butter on high speed with a paddle attachment.
While your butter is whipping, in a double boiler, melt your white chocolate.
Your butter will be done whipping when it is white and fluffy.
Then add icing sugar and whip until smooth and fluffy.
Add in salt and vanilla and mix until combined.
While your mixer is on high, slowly pour in your melted white chocolate and mix just until combined and lump-free. Don't over-mix.