OMGosh GOOD! I wanted something between "white chocolate and buttercream"... this is IT! I used my Kitchen Aid mixer and whipped the dickens out of it. This recipe made light, airy, BUTTERY but not overly sweet frosting. I am going to use it to frost my Christmas cookies this year.

This recipe is delicious! It's smooth, creamy, light, and not overly sweet. Really good!

I have made this frosting for a bunny cake for my two year old. So far it is incredibly runny and not the white fluffy type I was hoping for, maybe its my technique. I have to disagree with not that sweet it is very sweet

This is a very tasty, not too sweet frosting, however, I found that I had to add about another 1/2 cup powdered suger to stiffen the frosting, otherwise it would have been too soft and runny for cakes or cupcakes.

This is a great frosting. For those that say it is too runny, you have to let it cool before you add the butter. If you add the butter to a warm chocolate/whipped cream mixture the butter melts and then you do get something very runny, even after you add the sugar. You can still refrigerate runny mixture and whip it later once it has hardened a bit. The key here is that this is not a frosting you can use while still warm.

Great tip thank you. Now I can't wait to make this!

Fantastic! I made it with a whisk instead of a mixer. As usual, I added a pinch of salt to make the sweetness more complex. Also, I used chilled butter. The result was a very smooth, thick, yet fluffy icing, perfect for cupcakes.

This icing is awesome. I thought it would be too sweet for me, but it's not. It's the perfect white chocolate icing!!

Fantastic - light and fluffy and not overly sweet. The consistency was perfect for me. It is somewhere between the texture of whipped cream and that of buttercream so if you want it stiffer, add more sugar. I put it on white cake with strawberries on top and it was addictive.

I tried this recipe today. It's the first time I've ever made frosting. It was sooo easy, and it turned out wonderfully! Easy to spread, tastes like a buttercream but has the consistency of whipped cream icing. It's the best of both worlds! FABULOUS!

This is HORRIBLE! I can't make this stuff last long enough to get it on the cake! IT'S JUST TOO DELICIOUS! It's thick and smooth, and the flavor isn't overly sweet for me, good thing since the strawberry cake I'm using seems to be very sweet. Thanks for a great recipe! I've never made white chocolate frosting before and this was a great, easy to follow recipe :3

This is the best n easy way, I love it. I made it for the first time and the frosting is like I've bought it from the market :-)

Awesome flavor. Just let cool completely before adding ROOM TEMPERATURE butter. And I used more confectioner sugar to make it easier to spread... Great flavor and is my new standard white chocolate buttercream.

I give this 3 stars. I handmixed this without an electric mixer and used room temperature butter and the frosting turned out nice and fluffy. The problems I had with it was that it WAS too sweet, and a little too buttery to the touch. I served this with red velvet cake to balance out the sweetness of the frosting.

Jennifer, How can frosting be too sweet? Really. Frosting is sugar.

Les, Frosting is not sugar. It has sugar incorporated into it, but just by looking at the recipe above, frosting is not made entirely out of sugar. There are variations on the amount of sweetness in each frosting. I am not saying this frosting was bad, but if I would make it again I would decrease the amount of sugar.

This was really good. It was really runny at first but I whipped it on high for 15 min or more and it became very light and fluffy. I also added an additional cup of powdered sugar.

Thanks for the recipe!