This light frosting is a great alternative to buttercream that tastes like vanilla ice cream. Although it uses white chocolate, it's not heavy in white chocolate flavor - the white chocolate contributes more for a creamy texture and to stabilize the frosting.
It pipes wonderfully onto cupcakes, and when whipped to the right consistency, will give a nice smooth finish on larger cakes.
The sweetness in the fat content are going to vary based on the brand of chocolate you use, but it's usually going to be around 15% for sweetness and 35% for fat. This gives it a mild sweetness, and a light and airy texture similar to a dense whipped cream.
If you want to see how I make this, you can check out the video below. The vanilla white chocolate frosting starts at around the 07:20 minute mark in this video.
*Try to look for real white chocolate, which is in bar form. This type of chocolate just uses cocoa butter as their fat source (look at the ingredients). Chips often use ingredients such as palm oil, which does not make it real chocolate. That's why you'll see the label "White Chips" without the word "chocolate" on chip bags.