White Chocolate Mr Whippy Frosting (Thermomix) by Serena

Here it is, the Mr Whippy Frosting, converted for Thermomix. This is my version of the famous icing made by the Magnolia Bakery in New York.

I coloured this icing on this occasion but it’s a lovely pale off white and can be used like that. This recipe is not a simple 2 minute buttercream. The danger is that the residual heat of the Thermomix can melt the delicate structure so it is done over ten minutes with lots of stops and starts to keep the temperature down. My kitchen is quite cold. In summer or very warm kitchens you may need to pop in the fridge every couple of minutes for 30seconds to keep the core temp down.

White Chocolate Mr Whippy Frosting (Thermomix) by Serena

  • Servings: a bucket load of icing
  • Difficulty: medium, requires patience
  • Print


  • 375g butter
  • 255g melted and cooled white chocolate
  • 1 heaped tbsp coconut oil (solid) or 1.5tbsp coconut oil if liquid
  • 20g milk
  • 1 tsp vanilla
  • 320g icing sugar


Melt the white chocolate and coconut oil using the double boiler method [put an inch of water in a saucepan and bring to the boil, turn down to simmer. Set a bowl over the saucepan so it is snug but the bowl doesn’t come into contact with the water underneath. break your chocolate up in pieces and put in the bowl. Add the oil. Stir often).

It will only take 2 minutes to melt this chocolate. Take the bowl off the saucepan and away from the heat when it’s 95% melted and keep stirring until it’s smooth. Transfer to another bowl or container to cool.

Place butterfly whisk in mixing bowl.

Add roughly chopped cool/ room temperature butter  to the mixing bowl. Mix on speed 3 -4 for 20 seconds. remove cover and scrape down sides, push icing onto butterfly. Repeat the mixing and scraping step 6 more times until you get a silky smooth whipped butter effect as in this below picture.


When it when it looks like this, add the 20g milk mix on speed 2 for 20second until well incorporated. Use silicone spatula to scrape down sides.

Add vanilla and mix on speed 2 for 20 seconds. Scrape down sides. Repeat mixing and scraping step 4 more times or until it looks like this:


Add the completely cooled chocolate but be careful not to add any hard or crunchy bits. if it has started to harden, microwave for 2 secs at a time until it is loose again. Mix for 20 sec / Speed 3. Scrape down sides. Repeat mix and scrape 3 more times.

Add 100g icing sugar and mix for 30 seconds on speed 3. Scrape down bowl. Add another 100g of icing sugar and mix for 30 seconds on speed 3. Scrape down bowl. Add the final 120g icing sugar and mix for 30 seconds on speed 3.


Add colouring (I use and recommend Ameri-colour gels) and give it a final mix for 1 min/ speed 1


Remove the blade and mix by hand with a spatula the bit of butter and icing sugar on the sides and clinging to the butterfly into the mix


Now you just have to youtube the famous Magnolia Bakery cupcake swirl and practice practice – it’s harder than it looks!!!


  1. Pingback: Puritans Vanilla Cake (Thermomix) by Serena | Can't Stop Baking

  2. Krystal says:

    If I wanted to make the chocolate version is it as easy as subbing the white for dark chocolate? I would like it make this in the thermomix and can’t find a Thermomix version of the chocolate?

    I’d be making your Devils food cake this weekend. Is it best to have this as the filling and chocolate ganache on the outside?


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