White Chocolate Frosting

White Chocolate Frosting Cupcakes

4.84 from 6 votes
Course Dessert
Cuisine American, Irish
Servings 12 cupcakes


  • 165 g white chocolate chopped
  • 375 ml cream (120+ 255ml)
  • ½ orange zest
  • 12 cupcakes


  • Melt the chocolate in a heatproof bowl, set over a small saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
  • Place 120ml of the cream in a second small saucepan and bring to the boil. Remove from the heat. Stir in the white chocolate and stir until smooth.
  • In a bowl, pour the rest of the cold cream and add the white chocolate mixture. Stir to combine until smooth and stir thoroughly. Cover with clingfilm and place in the refrigerator for 3 hours.
  • Once ready, add some orange zest to the mixture and whisk until smooth and whipped up.
  • Place in a piping bag fitted with a star-shaped nozzle and pipe in spirals on top of the cupcakes.


To make dark chocolate version, use 90g dark chocolate and 300ml cream.
Keyword buttercream, chocolate, cupcake, icing, Kevin Dundon

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