Need a substitute for white chocolate? Then you will love this list of alternatives, many of which match the flavor and texture of the real thing.
Out of white chocolate? Or just not a fan? (It is the least popular chocolate, after all.)
No worries! You are about to learn which sweets make incredible substitutes for white chocolate in any recipe.
What are the best substitutes for white chocolate? Great alternatives to white chocolate include almond bark, candy coating, butterscotch chips, and other flavors of chocolate.
Want to try a DIY route? Whip up your own white chocolate with a few simple ingredients you probably already have.
You will love this list of versatile stand-ins that are perfect for cookies, baking, decorating, or simply satisfying your sweet craving.
Plus, you'll get practical tips for recipe success using white chocolate alternatives.
Ready to turn a white chocolate recipe hiccup into a baking victory? Then follow me into the kitchen.
- Brief Snapshot of White Chocolate (so you know how to swap it out)
- Best Substitutes for White Chocolate to Use in Recipes
- Reliable Substitutes for White Chocolate Chips (that keep their shape)
- Sure-Fire Substitutes for Melted White Chocolate
- Great Substitute for White Chocolate Pudding Mix
- Amazing Substitute for White Chocolate in Cheesecake
- Try This Substitute for White Chocolate Syrup
- Handy Substitutes for White Chocolate Melting Wafers
- Top Almond Bark Substitutes
- Creative Substitutes for White Chocolate in Decorating
- Frequently Asked Questions
- Practical Tips for Substitution Success
Brief Snapshot of White Chocolate (so you know how to swap it out)
Before we wade too far into substitutions, let's start with a definition of white chocolate. Not all that is white and melty is the real deal.
According to our foodie friends at the FDA, white chocolate must have at least 20% cocoa butter, 14% total milk solids, and 3.5% milk fat.
Though not mandated, most have sugar, a touch of vanilla, and sometimes soy lecithin (to improve texture and stability). What it doesn't have is cocoa solids, which is why it is cream-colored instead of a shade of brown.
Flavor-wise, white chocolate is sweet, often with a hint of vanilla. It's creamy, it's velvety, and it feels luscious when it melts on your tongue.
Not all white chocolate comes in the same form, though. It shape-shifts into bar form, chips, baking squares, and melts. Each variety has a unique role in baking, decorating, and snacking.
Got chips when your recipe calls for baking squares? Don't fret! You can usually substitute one form of white chocolate for the other as long as you are prepared for a change in texture.
For example, chips are designed to hold their shape while squares melt into silky smoothness. So, if you're subbing, be ready for a texture switch-up.
Oh, and those other confectionery coatings like almond bark? They may be delicious understudies, but they're not exactly real white chocolate.
Check the ingredient label. These coatings often have additives to help them melt smoothly or harden quickly. And they won't have the key ingredient that defines white chocolate -- cocoa butter.
Now that you've got the lowdown on real white chocolate, let's dive into all those handy substitutes waiting in the wings of your pantry.
Best Substitutes for White Chocolate to Use in Recipes
Almost every white chocolate substitute listed here can be used in a 1:1 ratio. However, other ingredients may need to be adjusted to compensate for flavor differences.
This list is arranged in descending order, starting with foods that most closely resemble white chocolate in taste and texture. It ends with those that are least similar in flavor and/or characteristics.
White Baking Chips
No, Nestle premier white morsels and Ghirardelli classic white chips are not real white chocolate.
They lack the cocoa butter required by the FDA. The main ingredients in its place are palm oil and soy lecithin.
However, baking chips are among the best white chocolate alternatives because they mirror the real thing in taste and texture.
- Use baking chips in any recipe requiring chocolate chips, like white chocolate chip cookies. Or melt and mix in ganaches, frostings, and baked goods.
- White morsels are almost identical to white chocolate in texture and consistency, especially when used in baked goods. And white baking chips are even better than white chocolate when melted and used for decorating or candy making.
White Melting Wafers
Ghirardelli white melting wafers are a hassle-free replacement for white chocolate. These small, easy-to-melt wafers have a similar flavor to white chocolate but offer the added convenience of effortless melting and a smooth finish.
- Opt for white melting wafers in dessert recipes that require a shiny coating, such as truffles, molded candies, or dipped fruits and treats.
- While they closely mimic the sweetness of white chocolate, melting wafers lack cocoa butter. This results in a slightly less creamy texture and less complex flavor. However, these differences are minor, making these wafers a practical, time-saving swap.
Embrace the versatility of almond bark. In some ways, it’s a better option than white chocolate.
Almond bark is sweet and pure white. It will cover your desserts with a smooth coating.
- Try almond bark in place of melted white chocolate for coating, dipping, and decorating. However, it shouldn't be your first choice for baked goods.
Instead, use it for dipping strawberries, pretzels, or cookies. It's also perfect for making homemade candy bars or making a cake drip.
- Almond bark melts better than white chocolate and hardens much quicker. It is firmer and bright white compared to white chocolate's cream color.
RELATED: Read up on everything you need to know about almond bark and white chocolate.
If you're after an easy-to-use variation for white chocolate, look no further than a confectionery candy coating.
This mixture of sugar, milk solids, and vegetable oil shares a similar taste to white chocolate. It has the added advantage of easier handling due to its lower melting point.
- Consider candy coating when making cake pops, dipped treats, and decorative embellishments.
- Although similar in taste to white chocolate, it's slightly sweeter and less creamy. But it excels at melting and hardening.
Hershey's Cream Cheese Chips
Hershey's cream cheese chips are a flavored variation of white baking chips. These chips are specifically crafted to provide a taste reminiscent of cream cheese.
- Incorporate Hershey's cream cheese chips into a variety of baked goods. They work wonders in cookies, blondies, or any recipe that calls for a cream cheese flavor.
- The color matches white chocolate, but the flavor is tangier.
Funfetti or Confetti Baking Chips
Funfetti baking chips are whimsical and bring a playful burst of color to your creations. They are studded with vibrant, tiny candy sprinkles that add a festive touch to your baked goods.
- Opt for confetti baking chips in recipes where you want to add a pop of color and fun. They are perfect for cookies, cakes, and bars. Nothing better than treats infused with a cheerful confetti surprise.
- The taste is practically identical to white chocolate chips. However, the confetti changes the texture from smooth to textured.
Yogurt chips offer a tangy twist to your dessert.
These bits are made from yogurt, and have a creamy, slightly tart flavor. They provide a smooth, melt-in-your-mouth texture, similar to white chocolate.
- Try yogurt chips in recipes where a bit of tang will be appreciated. They work particularly well in cookies, muffins, and snack bars, adding a unique flavor dimension.
- They look like white chocolate chips but have their own zesty flavor.
Unfortunately, yogurt chips are hard to find in grocery stores. Amazon is the only place I've seen them sold.
Wilton's candy melts are versatile discs, composed of vegetable oils, sugar, and milk solids. This means they have a lower melting point and no tempering required.
- Use Wilton's candy melts in molded candies, cake pops, and treats requiring a smooth, glossy finish. They perform admirably in decorating but aren't great in baked goods.
- You can find them in white, but they are also available in various colors, adding some pizzazz to your decorating.
RELATED: Learn all about candy melts and white chocolate. It's the showdown you've been waiting for.
Homemade White Chocolate Substitute
Looking for a homemade touch for your white chocolate substitute? A concoction of coconut oil, whole milk powder, and powdered sugar might be the solution you need.
This homemade mixture provides a similar sweet taste to white chocolate. But it also has simpler ingredients and can be customized with flavoring extracts.
- Consider a homemade stand-in for recipes containing melted white chocolate, like ganache, frosting, or baked goods.
- Although it mirrors the sweetness of white chocolate, the coconut oil gives it a slightly different mouthfeel and flavor.
For a more authentic white chocolate recipe, use cacao butter instead of coconut oil. And if you want to make vegan white chocolate, use coconut milk powder instead of regular milk powder.
RELATED: Find out the best substitutes for chocolate chips in cookies. Some of them are so tasty, you won't even miss the chocolate.
Say hello to the world of nut butters, where macadamia and cashew butters stand out. These spreads are made from finely ground nuts.
And although they aren’t sweet, their creamy texture makes them ideal as a white chocolate backup.
- Work nut butters, especially macadamia and cashew, into recipes containing melted white chocolate. They can bring a delightful twist to muffins, blondies, or even in cheesecake.
- White chocolate is known for its sweet creaminess and melt-in-your-mouth quality. However, nut butters offer a rich, slightly sweet, and distinctly nutty profile.
The texture is creamy and spreadable, adding a different type of lushness to your dishes. Expect to adjust the sweetness in your recipe when swapping in a nut butter.
Meet butterscotch chips, a vibrant and exciting replacement for white chocolate. Known for their sweet, buttery flavor, butterscotch chips add a rich depth to your desserts.
- Incorporate butterscotch chips into traditional baked goods like cookies and blondies. Also, consider using them in homemade granola bars or trail mix.
- Butterscotch chips introduce a more intense sweetness than white chocolate, with brown sugar and butter notes. Their texture resembles white chocolate, although they may not melt as smoothly.
Macadamia nuts are an unexpected but rewarding swap for white chocolate. These rich, buttery nuts are more than just a tasty snack. They can also be a decadent addition to your desserts.
- Use macadamia nuts instead of white chocolate in cookies, cakes, and muffins. Try doubling the macadamia nuts to replace missing chocolate in cookies. With their soft bite and light color, you won't even miss the white chocolate.
- Macadamia nuts bring a distinctive creamy, buttery flavor to dishes. They are quite different from the sweet creaminess of white chocolate. Expect a soft crunch instead of a melt-in-your-mouth experience.
Ruby chocolate is a recent addition to the chocolate family. It offers a unique and captivating alternative to white chocolate.
Ruby chocolate is a type of chocolate known for its vibrant pink hue and distinctive berry-like flavor, which brings a fruity and slightly tangy twist to your culinary creations.
It isn't as sweet as white chocolate, but it has about the same percentage of cocoa butter that white chocolate does.
- Introduce ruby chocolate into recipes where you want to explore a new flavor experience. It pairs wonderfully with baked or unbaked desserts, infusing them with its alluring pink color and delightful fruity notes.
- The flavor and texture of ruby chocolate are the closest of any other chocolate to white chocolate. The color is unique, of course. So use it when pink is just as good as white in your recipe.
Milk chocolate is a tried and true substitute for white chocolate. With its smooth and creamy texture and rich cocoa flavor, milk chocolate offers a comforting and familiar taste profile.
While ruby chocolate might be the closest in taste to white chocolate, milk chocolate comes in second (because of the high amount of milk in the recipe).
- Try milk chocolate in recipes where a traditional chocolate flavor works just as well as the taste of white chocolate. It is exceptional in cookies, brownies, and fudge.
- The color and taste will differ from white chocolate. But if you just want a chocolate snack, munching on milk chocolate instead of white is just as satisfying.
RELATED: Get all the sweet facts in the milk and white chocolate showdown.
Semi-Sweet or Bittersweet Chocolate
While the structure and form of semi-sweet and bittersweet chocolate may appear similar to white chocolate, there is a distinct difference in taste.
With an intense, robust flavor and less sugar, white chocolate’s darker cousins bring a slightly sweet and bitter taste to your creations.
- Consider semi-sweet or bittersweet chocolate in recipes where you desire a rich, deep chocolate flavor with a hint of sweetness. It works wonders in brownies, chocolate cakes, and ganaches, adding depth and complexity to your creations.
- When subbing other chocolate in, plan to adjust the sweetness in the recipe, although the texture should remain the same.
With its rich, intense cocoa flavor and lower sugar content, dark chocolate offers sophistication where white chocolate cannot.
- Introduce dark chocolate into recipes for a deep, pronounced chocolate taste with a hint of bitterness. It excels in desserts like flourless chocolate tortes, chocolate mousse, and truffles, elevating them to new levels of decadence.
- Adjust the sweetness and note the color difference when substituting for white chocolate.
RELATED: Find out all the differences between dark and white chocolate. A few of them may surprise you.
Unsweetened Chocolate (baking bar, cacao nibs, and cocoa powder)
Unsweetened chocolate, the pure essence of cocoa, presents a unique substitute for white chocolate, especially in baking or hot chocolate applications.
With its intense and unsweetened nature, it is a powerhouse of rich cocoa flavor.
- Work unsweetened baking chocolate in brownie recipes, chocolate sauces, and hot chocolate, where its bold flavor shines.
- When substituting cocoa powder for white chocolate, you must adjust the sweetness and texture of the recipe.
Introducing carob chips, an excellent substitute for white chocolate. Made from carob tree pods, these chips are sweet, low in fat, and caffeine-free.
- Slide carob chips seamlessly into recipes for cookies, cakes, or muffins. They also make a sweet, healthful addition to homemade trail mix.
- Carob chips offer a mildly sweet flavor with a caramel hint. Though the texture is smooth, like chocolate, they're slightly firmer. This unique taste and texture will add an exciting, novel touch to your recipes.
Carob chips are another food not easy to find in the grocery store.
Reliable Substitutes for White Chocolate Chips (that keep their shape)
White chocolate chips are meant to hold their shape during baking. These replacements will do the same.
- White baking bar broken into pieces
- White baking chips or vanilla chips
- White melting wafers (or other chocolate melting wafers)
- Cream cheese chips
- Funfetti or confetti chips (the fun form of chocolate)
- Lily’s no-sugar added white chips. Buy here.
- Sweetshop baking chips (vanilla-flavored in all different colors). Buy here.
- Yogurt chips
- Ruby chocolate chips
- Milk, semi-sweet, bittersweet, or dark chocolate chips
- Carob chips
- Butterscotch chips
- Macadamia nuts
Sure-Fire Substitutes for Melted White Chocolate
Melted white chocolate is used for decorating treats. And is sometimes used in baked goods like cheesecake.
- Almond bark: Melts and hardens even better than white chocolate.
- Ghirardelli melting wafers: Made for melting.
- Confectionery coating: Functions similarly to almond bark.
- Homemade white chocolate substitute: A mixture of coconut oil, milk powder, and powdered sugar can provide a similar sweet taste to white chocolate when melted.
- Nut butters (macadamia nut butter or cashew butter): These can serve as a creamy and flavorful alternative to melted white chocolate in various recipes.
- Ruby chocolate: Although not as sweet as white chocolate, ruby chocolate has a equivalent amount of cocoa butter. This gives it a similar texture when melted.
- White baking chips: Despite not being true white chocolate (no cocoa butter), baking chips mimic the real thing exceptionally well, especially when melted.
Great Substitute for White Chocolate Pudding Mix
Substituting white chocolate pudding mix in a recipe can be tricky due to its specific flavor and texture. However, here are a few options that could work:
- Vanilla pudding mix: It is the closest in flavor to white chocolate. To enhance the white chocolate flavor, add a small amount of white chocolate baking chips or melted white chocolate (if the recipe allows). Or use white chocolate flavoring. Buy here.
- Cheesecake pudding mix: This could add a creamy and tangy dimension similar to white chocolate. However, the flavor will lean more toward cream cheese. Buy here.
- Coconut cream pudding mix: If you're okay with a coconut flavor, this can be a good substitute, as it is creamy and rich, similar to white chocolate. Buy here.
- Homemade white chocolate pudding: If you have the ingredients and the time, making your own white chocolate pudding is a fantastic substitute. You need milk, sugar, cornstarch, salt, white chocolate (or white chocolate extract), and vanilla extract.
- White chocolate flavoring: If the structure of the pudding is more important than the exact flavor, you could substitute it with another pudding mix (like vanilla or cheesecake) and add a few drops of white chocolate flavoring or extract. Buy here.
Remember, the flavor will not resemble white chocolate in these substitutions. However, the options should provide a similar sweetness and creaminess.
Always consider the other ingredients in your recipe when choosing a replacement to ensure the flavors work well together.
Amazing Substitute for White Chocolate in Cheesecake
You have a few options if you aim to replace melted white chocolate mixed in cheesecake batter. Note that the flavor profile will change with these alternatives:
- Milk chocolate or semi-sweet chocolate: Melted and mixed into the batter, these types of chocolate offer the same consistency but an utterly different flavor.
- Ruby chocolate: This unique alternative can add a fruity and slightly tangy twist to your cheesecake. It is the most similar in flavor to white chocolate.
- Homemade white chocolate substitute: A blend of coconut oil, milk powder, and powdered sugar can provide a sweet taste comparable to white chocolate while offering the benefits of simpler ingredients and customization.
- Nut butters: Creamy nut butters such as macadamia or cashew butter can also serve as a good substitute. They add a rich, nutty flavor and creamy texture to the cheesecake.
Remember to choose a substitute that will pair well with the other flavors in your cheesecake.
Try This Substitute for White Chocolate Syrup
White chocolate syrup is a sweet, creamy addition to various desserts and beverages. If you're out of it or wish to use other choices, here are some options:
- Vanilla syrup: While it lacks the chocolatey undertone, the vanilla syrup can still provide a similar sweetness and complexity to your recipes.
- Caramel syrup: It offers a comparable level of sweetness with a rich, buttery flavor profile. Note that it imparts a distinct caramel taste, which can change the overall flavor of your dish or drink.
- Maple syrup: Natural and sweet, it's a healthier option with a unique flavor profile. Like caramel syrup, the distinct taste of maple can alter the flavor of your recipe.
- Chocolate syrup: If the white chocolate flavor is not critical, traditional chocolate syrup can work as a substitute, providing a different but still delicious chocolate note.
- Homemade white chocolate syrup: You can make your own white chocolate syrup using white chocolate, sugar, and water. This way, you can control the flavor and sweetness.
Remember, the substitute choice largely depends on the recipe and your preference. Adjust the amount used to achieve your dishes' desired sweetness and flavor balance.
Handy Substitutes for White Chocolate Melting Wafers
White chocolate melting wafers are convenient for many recipes due to their consistency and ease of melting. If you need to replace them, consider these options:
- Almond bark
- White chocolate candy melts
- Confectionery coating
- White chocolate bars
- White baking chips: Although not authentic white chocolate, they melt well and can be used in most recipes requiring melted white chocolate. Add a teaspoon of melted coconut oil when melting for a smoother consistency.
- Homemade white chocolate: This can be a more natural alternative but requires a bit more effort. It may not firm up as well either.
Top Almond Bark Substitutes
If you're looking for a substitute for white chocolate almond bark, consider the following alternatives:
- Vanilla-flavored confectionery coating
- Candy melts
- White chocolate melting wafers
- White baking chips with a bit of oil for smoothness
- White chocolate bars
Creative Substitutes for White Chocolate in Decorating
When decorating, white chocolate can provide a smooth and versatile medium. If you require more choices, consider the following options:
- Almond bark, white candy melts, or confectionery coating: These items are specifically formulated for melting, dipping, and decorating.
They have a similar texture to white chocolate and are available in various colors. This makes them an excellent choice for decorations.
- White frosting or icing: For piping or creating intricate designs, white frosting or icing can be used. While not a valid chocolate substitute, it allows for precise control and can be shaped into desired patterns.
- Royal icing: This is a sweet, hard-drying icing often used to decorate cookies and cakes. It can be colored white and piped into different shapes and designs, offering a sturdy and detailed decorating option.
- White fondant: Fondant is a pliable icing-like substance that can be rolled out and used to cover cakes or create decorative elements. White fondant can be easily shaped and molded into various designs.
- White candy clay: Made from melted white candy melts or confectionery coating mixed with corn syrup, white candy clay is a versatile medium for decorations. It can be rolled out, molded, or sculpted into different shapes.
- White buttercream: While not a chocolate substitute, white buttercream can be used for simple decorating techniques like borders, rosettes, or writing. It provides a creamy and delicious option for finishing touches.
Frequently Asked Questions
Any baking chip can replace white chocolate in cookies. Milk, semi-sweet, dark, and ruby chocolate chips are the best chocolately alternatives.
You can also replace white chocolate with butterscotch chips, cream cheese-flavored chips, funfetti chips, or yogurt chips.
Melting wafers, homemade white chocolate, and nut butters are all good choices. They have a similar consistency and taste to white chocolate.
Practical Tips for Substitution Success
When substituting white chocolate in a recipe, keep these three essential pieces of advice in mind for successful results:
- Consider flavor profiles: White chocolate has a distinct flavor profile. So when choosing a substitute, consider the flavors it will bring to your recipe.
Opt for alternatives that complement the other ingredients and maintain the desired taste.
For example, if the sweetness and creaminess of white chocolate are crucial, choose a substitute with similar characteristics, like milk chocolate or white baking chips.
Alternatively, if you're open to exploring different flavors, consider dark chocolate for a more intense cocoa taste or cream cheese baking chips for a tangy twist.
- Adjust ratios and ingredients: Different substitutes may require adjustments in ratios and ingredients to achieve the desired texture and flavor balance.
Follow recommended substitution ratios and consider any necessary alterations. For instance, if substituting with white baking chips, which lack cocoa butter, you may need to adjust other ingredients to compensate for the difference in fat content.
Additionally, consider the impact of sweetness and adjust sugar levels accordingly to maintain the recipe's balance.
- Embrace texture: White chocolate contributes a smooth and creamy texture to recipes. When substituting, pay attention to the texture of the alternative ingredient and how it will affect your dish.
Consider if the variation will melt well, harden appropriately, or provide the desired creaminess. Choose replacements like white candy melts or confectionery coating for coating and decorative work.
Or opt for creamy alternatives like nut butters or frostings for added richness.
By considering flavor profiles, adjusting ratios and ingredients, and keeping texture in mind, you'll be well-equipped to successfully substitute white chocolate in your recipes.
No white chocolate? No problem!