Mary Berry White Chocolate Icing

The first time I made this white chocolate icing, I thought it would be a simple swirl-and-go job. But no. The white chocolate seized twice—once from overheating, and once because I got overexcited and added it to the butter mix while it was still too warm. Total mush.

But I stuck with it (after a brief sulk and a strong cup of tea), and I’m glad I did. This icing isn’t just sweet—it’s rich and tangy from the cream cheese, silky thanks to the butter, and honestly the kind of thing you’ll want to eat straight from the bowl.

Let me show you how I got it smooth, stable, and just the right amount of naughty.

What Makes This Recipe Special

Most white chocolate frostings lean too sweet and too soft—but this one balances beautifully. The cream cheese adds body and a lovely tang that cuts the sweetness. And the butter rounds it all out.

The real trick? Letting the chocolate cool just enough. Too hot, and your icing turns into soup. Too cold, and it goes lumpy. I now set a timer for 8 minutes of cooling—it’s oddly perfect.

Also: sifting the icing sugar isn’t optional. Trust me, I skipped it once and ended up with icing that looked like it had dandruff.

INGREDIENTS + WHY THEY MATTER

• Good-quality white chocolate (100g) – I’ve tested this with cheap white chocolate, and it split like a bad relationship. Go for Belgian or Swiss. Green & Black’s works beautifully.
• Butter, softened (50g) – Brings richness and structure. Straight from the fridge? Don’t even try—it won’t blend right.
• Full-fat cream cheese (75g) – Adds tang and creaminess. Low-fat turns this into a sad puddle. I once tried it… never again.
• Icing sugar, sifted (200g) – Sifting matters. Lumps will not mix out later.
• Vanilla extract (½ tsp) – Optional, but it rounds out the chocolate with a lovely mellow warmth.

Making It Yours (Without Ruining It)

• Dairy-free? I tried it with Violife cream cheese and Flora plant butter. Surprisingly decent—just a bit softer, so chill before piping.
• Lemon twist – Add ½ tsp lemon zest for a fresh lift that cuts through the sweetness.
• For piping – Add 25g more icing sugar for a firmer hold. Especially handy if you’re doing tall swirls.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Icing too runny	White chocolate too warm	Let it cool 8–10 mins before mixing
Icing split or lumpy	Cheap chocolate or overmixing	Use quality chocolate, mix gently at end
Tasted too sweet	No balance from tangy cream cheese	Never skip the full-fat cream cheese

HOW TO MAKE MARY BERRY’S WHITE CHOCOLATE ICING

1. Melt the Chocolate – Put the chopped white chocolate in a heatproof bowl over simmering water. Stir until just melted—don’t rush it. Set a timer for 8–10 minutes to cool. It should feel just warm to the touch.
2. Beat the Base – In a mixing bowl, beat butter, cream cheese, sifted icing sugar, and vanilla until fluffy. Don’t overdo it—stop once it’s smooth.
3. Fold in the Chocolate – Gently stir in the cooled chocolate. I use a spatula for this—not the mixer—to avoid overmixing.
4. Use or Chill – If using for piping, chill for 15–20 minutes. If spreading, it’s ready as-is. Store leftovers in the fridge (they’ll firm up nicely).

TIPS FROM MY KITCHEN

• I melt the chocolate first thing, so it has time to cool while I prep the rest.
• My mixer is a bit too powerful, so I do the final mix by hand to keep the texture creamy, not whipped.
• If piping onto cupcakes, I chill the finished icing for 15 minutes first—it holds its shape better.

STORAGE + SERVING

• Fridge: Keeps for up to 1 week. Let it soften at room temp before using.
• Freezer: Freeze in a sealed tub for up to 3 months. Thaw in the fridge overnight and stir well before using.
• Best Pairings: Vanilla cupcakes, lemon sponge, shortbread cookies, or sandwiched between layers of sponge. I’ve even used it on carrot cake—don’t tell Mary.

FAQs

Q: Can I use white chocolate chips?
A: You can, but they often have stabilisers that make them clump. Go for a block of good chocolate if you can.

Q: Can I pipe this icing?
A: Yes, but chill it for 15–20 minutes first to firm it up. Add extra icing sugar if you need it stiffer.

Q: Why does mine taste overly sweet?
A: It might be the chocolate brand. Some supermarket ones are pure sugar. Try Green & Black’s or Lindt for a creamier, more balanced flavour.

Q: Can I colour it?
A: You can, but use gel colouring—not liquid. Liquid messes with the texture.

Try More Recipes:

• Mary Berry Iced Biscuits
• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Coconut Meringue Slices
• Mary Berry Passion Fruit and Orange Cheesecake