RECIPE

White Chocolate Buttercream Recipe by Milkybar®

Welcome the festive season with a little sugar and spice

23 October, 2025

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Ooh la, la! What have we here? It’s your new go-to white chocolate buttercream recipe. It’s smooth, creamy and laced with the sweet flavour of Milkybar® magic to make any bake better. Whether you’re decorating easy cupcakes, showstopping cakes, no-bake cheesecakes, cookies, brownies or even a macaron filling, white chocolate buttercream is versatile, delicious and easy!

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How to Store the Milkybar® White Chocolate Buttercream

If you are not using your white chocolate buttercream immediately, store it in an airtight container in the fridge for up to one week. You can also freeze it for up to three months. To defrost, simply leave it in the fridge overnight, then whisk again until creamy.

Why You’ll Love This Buttercream

Our white chocolate buttercream recipe combines the smooth and creamy flavour of Milkybar® into luxurious icing. It’s easy to make, comes together in a flash and stores well in the fridge or freezer.

If you're looking to add even more white chocolate magic to your kitchen, check out our festive Milkybar® Snowman Cake, or go no-bake with our Milkybar® Cheesecake.

How Best to Melt White Chocolate Buttercream

The easiest way to melt your Milkybar® is in the microwave in short bursts, but you can also use a double boiler on the stove. Simply pop a pot with a little water onto medium-low heat and place a heat-proof glass bowl on top. Make sure no water touches the base of the bowl. Add the chopped Milkybar® to the bowl and melt while stirring occasionally until smooth.

White Chocolate Buttercream Variations

Give your white chocolate buttercream a colourful twist with a few drops of food gel colouring. For a flavour mix-up, replace the vanilla extract with almond for a marzipan punch or orange for a citrus burst.

What Can I Use This White Chocolate Buttercream For?

Look out cakes, cupcakes, cheesecakes and brownies because this white chocolate buttercream is coming for you! That’s right, our smooth and deliciously creamy Milkybar® buttercream is great on just about everything baked.

You will need:

An electric whisk
A piping bag

Ingredients

180g Milkybar®
200g buttery baking spread
250g icing sugar

1tbsp of buttercream (15g) typically contains:

Energy 304kJ 73kcal 4%
Fat 4.4g 6%
Saturates 1.8g 9%
Sugars 7.7g 9%
Salt 0.07g 1%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2021kJ/484kcal

Method

Chop the Milkybar® and pop it into a microwave-safe bowl. Warm it in the microwave in 30-second bursts, stirring in between until it is melted and smooth. If the kids are helping you with this, don’t forget the oven gloves as the bowl heats up! Once it’s melted, leave it on the counter to cool for 15 minutes.
In a large bowl, whisk the buttery baking spread for 2 minutes until pale and fluffy.
Sift in the icing sugar in two additions, whisking well after each to prevent lumps.
Pour in the cooled, melted Milkybar® and the vanilla extract. Whisk until smooth and creamy, then add two tablespoons of milk and mix again. If it is still too thick, add one more tablespoon and whisk again.
Transfer to a piping bag and use immediately, or transfer to an airtight container and store in the fridge for up to five days.

Top Tips

The trick to a great white chocolate buttercream is making sure your chocolate is cool enough to still be pourable. Hot chocolate will melt the butter, so if you’re confident it’s cool, pop a finger into the white chocolate just before you mix it in to double-check. If it is still too warm, wait another five minutes, then test again.