White Chocolate Raspberry Buttercream Frosting Recipe

Hello everyone! I am Mandy from Baking with Blondie. With what I’ve come to believe as my maiden voyage (or first recipe post on this blog), I thought I’d share one of my favorite things to make:


This was kind of a last-minute cake – my friend needed a surprise baby shower (for a baby girl) right away. At first I felt a little overwhelmed, it was quite the busy baking week for my son’s UP birthday party, but then I got so excited!

Why would more baking be exciting, you ask? Because I knew I’d get to share with you one of my all-time favorite frosting recipes, on a delicious chocolate cake, frosted in such a fun decorating trend, saturated in something I’ve always adored: the ever popular ombre.

Normally, we go straight to my favorite almond infused cream cheese frosting, but for this one, we wanted a little something extra special. 

This frosting is heaven-sent. White chocolate is so delicate, so serene. The only thing we could add to it to make it more decadent is fresh raspberry puree. Can you imagine? Each bite was dressed in elegance, and with such rich slices, smaller & slower bites were a must. It looked and tasted equally as gorgeous.

What I love most about this frosting, besides the taste, is that you can pair it with all kinds of flavors. White Chocolate Raspberry pairs well with lemon cake, white cake, french vanilla, chocolate in all it’s varieties, red velvet, or even funfetti if you’re feeling a little fun for the occasion.

Or you could just eat it with a spoon like my husband.

I won’t judge.



White Chocolate Raspberry Buttercream

makes enough to frost a medium cake (including filling) or 24 cupcakes

(I usually double this recipe)

Recipe inspired by: think love sleep eat 

White Chocolate Raspberry Buttercream Frosting Recipe
Recipe Type: dessert
Author: MANDY – Baking with Blondie
Serves: 24
  • 4 oz white chocolate chips
  • 1/4 C heavy cream
  • 1 stick unsalted butter, room temperature
  • 3 C powdered sugar (plus more for stuff consistency, if desired)
  • 1 t pure vanilla
  • 1/4 t salt
  • 3-4 T raspberry puree (strained of seeds if you’re patient. you can use frozen if the raspberries are warmed to room temperature before pureed)
  1. Method:
  2. In a medium saucepan, bring heavy cream to a gentle boil. Immediately pour over white chocolate in a separate bowl (don’t add chips to hot saucepan, the chocolate will overcook) Stir until smooth.
  3. In the bowl of your stand mixer fitted with paddle attachement, cream together butter and powdered sugar until fully incorporated. It will take a while, but keep with it.
  4. Turn mixer speed to low and pour in white chocolate cream mixture. Increase speed to medium and beat until smooth. Add in salt and vanilla.
  5. Mixing on medium speed, beat in raspberry puree to desired consistency. Increase speed to fully incorporate. Add more powdered sugar or puree to desired consistency. Refrigerate if not using immediately.


Recipe Contributor
I’m the chef and photographer behind Baking with Blondie, wife of a law student on the home-stretch, and mother to one beautiful little clone of the both of us (okay, mostly me). [Read more]


  1. 1

    WOW what an amazing cake! What tip do you use to make the rose flower? Do you frost the cake first before you put the roses on? thank you for sharing your amazing frosting recipe and techniques. I can wait to try it!!

    • 2

      Sandra, thank you so much :) The tip I used on this cake was my 2D. And yes, I do a preliminary crumb coat before + chilling before I piped the roses on. It certainly helps hold the roses in place, and keeps them from drooping down. Great questions!

      • 3
        Jennifer says:

        This icing sounds amazing!!! My two favorite ingredients in one!! Yay! sooo I hate to ask this but what is a crumb coat?? I am kind of new to the baking thing! Thanks

        • 4

          A crumb coat is the thin base layer of frosting. It’s called a crumb coat because it’s mainly used to lay the base frosting layer while catching any loose crumbs from the cake layers. That way you don’t have crumbs showing through on the final layer/decor. Just plain, beautifully creamy frosting.

      • 5

        im sorry, you used tip 2D to make the roses?

    • 6

      Hi, I’m making a white chocolate wedding cake for October, however, I was going to start making the cakes in the next week or so. I saw your recipe and may use it for this cake. The cake will be 3 tiers; 1st two will be white chocolate cake, sizes will be 12′ and 10′, with 4 layers per tier. The 3rd tier will be an 8′ cheese cake with raspberry incorporate – the groom does not eat cake, only cheese cake. I was wondering if you could tell me how much frosting will I need to make? I would like to make enough frosting for at least a 16′ and 14′ cake. Thank you in advance!

  2. 7

    This cake is AMAZING!!! thank you for sharing your recipe Mandy! xo

  3. 8
    Jennifer says:

    I tried this frosting recipe over the weekend with a vanilla cake, and it is sooooo so amazing! Thanks for this :D

  4. 10

    Wow the recipe looks delicious but I am a little bit concerned about the sweetness of the frosting. Is it as sweet as the classic buttercream frosting? I will be making a chocolate cake for my daughter’s birthday and wanted a light colored frosting that could be tinted. I came across the white chocolate buttercream frosting and read that its less sweet and thought that it would match greatly with my chocolate cake. I just don’t want something that’s too sweet.

    • 11

      Oh girl, sweetly rich is what I do! I usually pair this frosting with a very simple cake on the inside. Chocolate sounds really wonderful, but if you’re not looking for something sweet, maybe save this frosting for another cake. With that said, everyone will never forget how amazing this frosting is, and it has that “wow” factor you might want at a family gathering :)

  5. 12

    I have just stumbled upon you via Pinterest. Can I ask you how many gram’s a stick of butter is? In New Zealand One Pound of Butter is 500grams. Thanks so much.

  6. 14

    This sounds so yummy. Can it be tinted another color? I am making a tiered cake for my daughter. It has one pink layer and one blue.

  7. 15

    Corey – I think it can be tinted another color, but at the demise of the raspberry flavor (if you decide to steer away from the pinkish color). The slightly color this frosting naturally has is from the fresh raspberries. If you’re set on using blue, I think you could still tint the frosting – but maybe use clear raspberry extract? Or even since it’s blue, you could still add your coloring? Maybe add some little by little. It’s hard to plan on what the colors will do when you aren’t starting with a white base. Then again, you can even use a little blueberry reduction to make it blue? Never tried it, but it’s just an idea. Good luck with the cake, Corey! and have fun! :)

  8. 16


    this cake is absolutely beautiful and I would love to make it for mothers day! how do you make the roses?

    • 17

      Alyssa, that’s such a perfect idea! This cake has Mother’s Day written all over it. Instead of trying to explain how to frost a cake with the rosette technique, “I Am Baker” actually has a really neat post on how to get the rose-look on your cake! http://iambaker.net/rose-cake-tutorial/ (It’s the tutorial I used when trying to figure it out).

  9. 18

    how many layers did u do? I wanna try 4. what size pan did u use? and how long did u freeze the cakes before you crumb coat? beautiful cake!!

    • 19

      Sarah, I did 2 layers. The cake rounds were 9″ and I ended up slicing the 2 layers into 4 with filling between each one to add height. After the crumb coat, I threw it in the fridge for about an hour before adding the rosettes.

  10. 21
    Laurie says:

    This looks amazing!! I am going to attempt this for Mother’s Day! Possibly with strawberries instead, we will see. Thank you for sharing your creativity!

  11. 22

    What are the little pearls made of? They add such a beautiful touch.

    • 23

      Ellie, I am in love with those pearls. They’re actually pearl sprinkles – you can find them at your local craft store, or even your supermarket in the baking isle.

  12. 24

    Last minute cake? This cake looks beautiful! And what a great recipe! . I was looking the perfect frosting for the cupcakes For my daughters birthday! . Just found it! Thanks for sharing!

  13. 25
    Yasmine says:

    This looks deliciouuus !! Do you think it could be used under fondant ?

    Thank you for sharing!

  14. 27
    Lola Porter says:

    I have a son with a dairy allergy. Do you think I could substitue soy milk for the cream?

    • 28

      I’ve never tried it that way before, so I can’t really say either way. Good luck, though – and please let me know if it works with soy for future reference!

    • 29

      I made this today and I substituted canned coconut milk, worked great. My theory of coconut working better than the sot, is due to the fat content in coconut milk. I could be wrong…. but the frosting turned out for me just fine and absolutely scrumptious!

  15. 30

    This spunds like exactly what I’m looking for for my daughters 4th birthday in October. One of the layers will be a buttercream roses tier like your cake and I was looking for something delicately sinful to pair with a family chocolate favourite. Will do a trial run this weekend – thanks SO much for sharing!
    All the best,

    Hong Kong

  16. 31

    Hi, I was just wondering if you can make the buttercream in advance and then refrigerate it until needed. If so, how long could you keep it for? Thanks :)

    • 32

      It keeps for a couple days, for sure. It will most likely harden, so you’ll have to thin it out with the mixer + some heavy cream.

  17. 33

    I’m really excited to try this recipe. May I asked what kind of cake you use it with?

  18. 35

    I was wondering if you used homemade purée or store bought. If so could you post the recipe for it please.

    • 36


      For the puree I just threw fresh raspberries in a mini food processor with about a tablespoon of water until a puree formed. Then I strained the seeds.

  19. 37

    This is so pretty!! i wanna try making it!!
    Just wondering how much raspberry purée did you use to achieve the lighter pink and darker pink colour in the buttercream?

  20. 38

    Hi there, it’s me again – tried this today and it was divine! I have a photo to share but can’t seem to on here- ah well, just wondered if you had any tips for consistency? I found I had to add a fair bit more icing sugar to make it more pipeable but wondered if I should just use more than 113g butter next time round? Thanks again for very generously sharing this recipe!

  21. 39

    Please can you tell me what C and T stand for in your rasberry buttercream recipe and also what is a stick of butter (in ounces or grams)? I would like to try out for my daughter’s wedding cake I leave in the UK so not familiar with American baking terminolgoy!

    Thank- you


  22. 41

    Hi there,
    Just wondering if this needs to be refrigerated. I would like to top my red velvet cupcakes with your buttercream but don’t want to refrigerate them so that the cupcakes don’t dry out. Thanks :)

  23. 42
    Larissa Philbert says:

    What is a stick of butter equivalent to?

  24. 44

    This was great!
    I am making a Yule Log for Christmas and will couple this with a coconut flavored cake. When cut into I am looking forward to the red and white that will show. Not really a Buche De Noel traditional color, but white chocolate raspberry with coconut…need I say more!
    Earlier post questioned using Soy milk instead of cream, I used canned coconut milk, which will have a fat content to also hold things together. Worked just fine so good luck with that modification measurement was the same 1/4 c. coconut milk.
    Awesome recipe, will not be trying the roses, completely out of my league, but frosting was surprisingly easy to put together, did it 1 day before just in case.

  25. 45

    instead of a purée, would you be able to use a raspberry jam instead?

    • 46

      also, have you tried it under fondant?

      • 47

        I haven’t tried it under fondant yet. I would definitely use puree instead of jam. There’s already a lot of sweetness from the powdered sugar. The tartness of the raw fresh raspberries is the key ingredient to balancing everything out.

  26. 48

    What does 3-4 T of raspberries mean? :)

  27. 50

    Wondering if this is a “crushing” buttercream ans of it will stand up and not droop! Thanks!

    Also–when you say you double the recipe, is that for one rosette covered cake? (Double recipe)

  28. 51

    Aah stupid phone, meant crusting buttercream

  29. 52

    Total panic stations when I thought I’d lost the bookmark to this recipe . Totally amazing and I’ll be using the icing for a second year running for my daughters birthday. It’s too yummy and too special to do anything else. Thank you so much.

  30. 53

    will this icing withstand it’s shape over night? With the purée I wasn’t sure if it would make it loose and not hold the roses. Thanks!!

  31. 54

    how do you make the raspberry puree? just blend it?

  32. 56
    sue griffore says:

    trying to find out if this will crust? once the cupcakes are frosted, do they have to be refrigerated? if making the day before serving, is room temp ok? Sorry, it looks like people have asked, but I can’t find the answers….. appreciated your help and anxious to try a cake like this.

  33. 57
    sue griffore says:

    once the item is frosted, does it need to be refrigerated? if I make cupcakes are they ok to make a day ahead? does the frosting need to be kept chilled? does this frosting crust????

  34. 58

    I am not sure why because I’ve followed the recipe to the T, but when I tried to cream the butter and sugar it just stayed like crumbs. I mixed for a good 20 mins and nothing, all crumbs. The butter was soft.
    Should I cream the butter first and slowly incorporate the sugar?

  35. 59

    Hey! I’m making this today for my moms birthday and I’m praying it’s as pretty and delicious as yours! Quick question how did you get the two toned icing? I’m assuming the amount of puree you used? Hope you see this soon!


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