WHITE CHOCOLATE BUTTERCREAM FROSTING RECIPE 

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Light dairy-free white chocolate buttercream for red velvet or ballerina cake. Vegan, allergen-free, and FODMAP friendly.

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Ingredients

– 2 sticks (½ pound) butter – 12 ounces white chocolate – 1 cup powdered sugar – 1 tsp vanilla extract

Veggies

Melt chocolate

1.

Melt white chocolate chips in microwave or double boiler, set aside to cool.

Cream butter

2.

Cream dairy-free butter, gradually add powdered sugar, white chocolate, and vanilla extract.

Adjust consistency

3.

Add dairy-free milk to adjust consistency as needed.

Spread/pip frosting

4.

Spread or pipe frosting onto cakes or cupcakes, store leftovers in fridge for up to a week.

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