Learn how to make the best white chocolate cream cheese frosting with this easy recipe. This thick cream cheese frosting is thickened without powdered sugar by using melted white chocolate instead for a creamy frosting that is thick enough to decorate cupcakes and even stack and decorate layer cakes.
This might be my new favourite cream cheese frosting! This white chocolate cream cheese frosting is a great alternative to my thick cream cheese frosting recipe. It's made without powdered sugar and relies on white chocolate to help give it body and stability.
I've used this white chocolate cream cheese recipe for layer cakes, like this white chocolate cranberry cake and this spiced layer cake. I've also used it to decorate these easy matcha cakes. You can see how beautifully it pipes if you visit that last recipe!
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Ingredients
This cream cheese frosting is made thick by omitting the powdered sugar and replacing it with melted white chocolate. Here's what you need to make it:
- butter—use unsalted butter because the cream cheese will add a fair amount of salt and you don't want the frosting to be too salty
- cream cheese—use full-fat cream cheese sold in bars, like Philadelphia cream cheese (full-fat, regular). Do not use whipped cream cheese or cream cheese spread.
- white chocolate—make sure to use good quality white chocolate with around 30 % cocoa content in it. Do not use candy melts or white chocolate chips
- lemon juice—I prefer fresh lemon juice for its flavour
Please see the recipe card for exact ingredients and quantities.
Instructions
This frosting recipe is quite quick to make. The only thing that takes time is waiting for the melted white chocolate to cool down before using it to avoid breaking down the cream cheese.
Step 1: Chop the white chocolate and place it in a heat-proof bowl (image 1). Melt the chocolate gently over a double boiler until smooth (image 2). Meanwhile, whip the cream cheese until soft and fluffy (image 3), then drizzle the cooled melted white chocolate with the mixer running (image 4).
Step 2: Whip the cream cheese and white chocolate mixture until thick, fluffy, and well-mixed (image 5), then slowly incorporate the softened butter and lemon juice (image 6). Beat the frosting until thick and fluffy, like whipped cream (image 7). If you notice any flecks of butter or white chocolate, you can pass the frosting through a fine-mesh sieve to smooth it out (image 8).
Hint: Cream cheese frosting is notorious for having lumps in it. Sometimes it's the butter that seizes up if the cream cheese is cold, and sometimes it's the cream cheese. In this recipe, we whip the cream cheese to smooth it out before making the frosting. But you can always pass it through a strainer to remove lumps. It's a bit of a pain, but it helps remove lumps in the frosting!
Cream Cheese Frosting Tips
- This frosting is a great substitute for classic cream cheese frosting if you want a thick frosting without powdered sugar. It's sweetened and thickened with white chocolate instead of icing sugar.
- The frosting may separate a little if the kitchen is very warm. Chill the frosting in the fridge and beat it again.
- The buttercream will appear spongy if you store it for use later. You can smooth it out by whipping it again but only do this once it's come to room temperature. Otherwise, it may split or curdle.
Cream Cheese Frosting FAQs
Store 1 day at room temperature, up to 2 weeks in the fridge, or several months in the freezer. Make sure to let the frosting come to room temperature before whipping it and using it. Otherwise, it may have a spongy texture or may curdle.
Lumps in cream cheese frosting are usually bits of butter or cream cheese. You can push the frosting through a strainer to remove lumps! It takes some effort but it's worth it!
Other Frostings and Fillings to Try
Looking for other amazing frosting recipes like this? Try these:
📖 Recipe
White Chocolate Cream Cheese Frosting
Equipment
Ingredients
- 340 grams Philadelphia cream cheese (full fat, regular) softened
- 255 grams white chocolate
- 173 grams unsalted butter softened
- 23 grams fresh lemon juice
Instructions
- Chop the white chocolate and place it in a heat-proof bowl. Melt it over a double boiler until silky smooth, then let it cool before using it.
- Whip the cream cheese in a stand mixer until fluffy and very soft, then with the mixer on low, slowly drizzle the cooled melted white chocolate. Continue beating until light and fluffy.
- Slowly add the butter, a few pieces at a time, beating between each addition to make sure it’s incorporated.
- Add the lemon juice and continue whipping until the frosting is fluffy and light.
Notes
- This frosting is a great substitute for classic cream cheese frosting if you want a thick frosting without powdered sugar. It's sweetened and thickened with white chocolate instead of icing sugar.
- If you notice any lumps once you are done whipping the frosting, you can press it through a sieve to remove them.
- Store 1 day at room temperature, up to 2 weeks in the fridge, or several months in the freezer.
- The frosting may separate a little if the kitchen is very warm. Chill the frosting in the fridge and beat it again.
- The buttercream will appear spongy if you store it for use later. You can smooth it out by whipping it again but only do this once it's come to room temperature. Otherwise, it may split or curdle.
Barb says
Can you let me know if doubling the recipe would be enough icing for approximately 30 cupcakes? Thank you so much.
Miss Glitteryone says
Jus love it.
Miss Glitteryone says
This is just a wonderful cream cheese frosting. So delicious without that horrible sweetness and powder taste of icing sugar. Thank you for sharing.
Susie says
Can we colour the frosting without negatively impacting its ability to hold up when piped?
Ella says
Uh, what do you do with the butter and the lemon juice? Missing a bit of the instructions there...
Janice Lawandi says
Thanks for catching that missing step! I updated the recipe card with the missing instructions. Let me know if it still isn’t clear 😉