White Chocolate Cream Cheese Frosting Recipe (4 Ingredients)
Silky, pipeable white chocolate cream cheese frosting made with just four ingredients. Ready in about 30 minutes, perfect for last-minute cakes and cupcakes.
Equipment
- Microwave-safe bowl
- Spatula
- Electric mixer
- Mixing bowl
- Piping bag (optional)
Ingredients
Frosting
- 3.5 oz white chocolate, finely chopped
- 7 tbsp unsalted butter, cold and cut into pieces
- 5.3 oz cream cheese, cold
- 1 tsp vanilla bean paste
- 1 drop purple food coloring (optional) a tiny drop to neutralize yellow tones
Instructions
- Melt the white chocolate: Place finely chopped white chocolate in a microwave-safe bowl. Microwave on medium power for 30 seconds, stir, then continue in 15-second bursts, stirring between each, until completely smooth.
- Cool completely: Let the melted chocolate cool at room temperature for ~15 minutes until it feels neutral to the touch (not warm). Do not refrigerate.
- Whip the cold butter: Beat cold butter pieces with an electric mixer on medium-high for 3–4 minutes until pale and fluffy. Add one tiny drop of purple coloring if desired to counter yellow tones.
- Combine: Add cooled melted white chocolate, cold cream cheese, and vanilla bean paste. Beat on medium for 1–2 minutes until smooth, creamy, and spreadable.
- Use immediately: Pipe or spread onto cooled cakes or cupcakes. If it softens, chill for 10 minutes and continue.
Notes
White chocolate burns easily—keep microwave bursts short and stir often. For faster cooling, stir the melted chocolate or spread thinly on a plate (avoid the fridge). This frosting holds its shape well for piping.