White Chocolate Buttercream is like heaven on a spoon. You have the fluffy base of the ever-loved vanilla buttercream combined with the creaminess and subtle chocolate notes from the chips. It adds an incredible depth of flavor to any baked good you put underneath it.
Creating a vegan version of anything chocolate can be tricky, most chocolates contain at least some milk fat, but it seems ALL white chocolates contain it. This is why you have to dig a little deeper into the white chocolate world online and find one that is specifically vegan, you probably won’t find one in your local grocers like you can with dark chocolates.
Luckily there are some great vegan white chocolates out there, my favorite to work with is King David’s, which you can easily buy on Amazon and keep around for bakes and buttercream.
And dare I say… I may like King David’s more than traditional white chocolate? It seems to have a deeper flavor and a nice hint of nuttiness.
This batch of white chocolate buttercream will cover a 2-layer 8″ cake or a 3-layer 6″ cake. It sets up beautifully in the fridge, so it is perfect for layer cakes that need a little structure.
Make this ahead of time and place in an airtight container for 2-3 months in the freezer or 2-3 weeks in the fridge. When ready to use, defrost until room temp and then beat for 3-4 minutes until creamy and fluffy!
White Chocolate Buttercream
- 200g (1 cup) Vegan White Chocolate Chips*
- 225g (1 cup) Plant-Based Butter*
- 288g (1-½ cups) Spectrum Shortening
- 300g (2-½ cups) Powdered Sugar
- 1 tsp Vanilla
- In a double broiler (or a glass bowl over a pan of boiling water), pour in your chocolate chips. Stir constantly until the chips are just melted.
- In a stand mixer bowl with the paddle attachment, add the butter and shortening and beat on medium high for 3-4 minutes. Add the melted chips and beat another minute or two. Remove the bowl, cover with plastic wrap and place in the refrigerator for 15-20 minutes until slightly firm (not hard!).
- Once the mixture has firmed up a little, place the bowl back on the mixer and beat for 2-3 minutes. Add the powdered sugar in two batches, beating until completely incorporated each time. Add vanilla and beat another 3-4 minutes until completely fluffy.