2 Ingredient White Chocolate Buttercream

2 2 Ingredient White Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients

This 2 Ingredient White Chocolate Buttercream is the richest, fluffiest white chocolate frosting ever!  And only 2 ingredients!

So a while back I made this 2 Ingredient Easy Chocolate Buttercream frosting.

And everyone loved it and couldn’t believe how magic-y it is etc etc


But then I got a few people that were like, “no way does that actually work”.  Like I am a frosting fraud or something.


Now, I may fib to you about how many cookies I eat a day (always more) or how many sit ups I do (always less), but I will never tell a frosting untruth.

It’s basically the North on my moral compass.


This frosting has 2 ingredients. Just 2.

Butter and white chocolate.

It was the same with the chocolate buttercream.


I don’t know how it works, but it just does people.


The reason for today’s post, though.. is that I got a TON of inquiries on whether or not that method would work with white chocolate, or butterscotch, or even cinnamon chips.


I am here because I did the experiment for you!





Totally works, y’all.


If you like white chocolate, you need to stop whatever you are doing and make this.


I am going to warn you for sure, this is a leeetle different than you’re average frosting.  It’s super rich, but also totally light and fluffy.  More like a Swiss Meringue Buttercream than anything else.  But way easier.  And more fun.


2 Ingredient White Chocolate Buttercream

2 Ingredient White Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients

Here are the ridiculously simple steps…

You’ll need 2 cups of white chocolate and 1 pound of butter.  I know, it’s a lot.
 photo IMG_3187_zps37780bfc.jpg Melt your butter and white chocolate in a saucepan over low heat…

 photo IMG_3190_zpsf4794dc1.jpg The white chocolate and butter will separate and look all-together unappetizing.  It’s part of the process.

 photo IMG_3193_zpsf3dabde7.jpg Chill that for a while.  I stuck mine in the fridge overnight.

When it’s solid you can take it out of the fridge…

 photo IMG_3200_zpsb1da6ce1.jpg Let it sit out for a little bit, just to take the chill off, and come out of the saucepan easier.

Then plop it in your mixing bowl and whip it up…

 photo IMG_3201_zpsf8dee060.jpg After 2-3 minutes of beating the heck out of it, it will be super fluffy…

IMG_3211 And perfectly pipe-able.

Is that a word?

2 Ingredient White Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients Solving frosting mysteries one recipe at a time :)


3.6 from 7 reviews
2 Ingredient White Chocolate Buttercream
makes 4 cups of frosting
  • 1 lb (2 cups) butter
  • 2 cups white chocolate chips
  1. In a medium saucepan combine butter and white chocolate chips.
  2. Melt together over low heat, stirring. The butter and white chocolate will separate.
  3. When everything is melted remove from heat and allow to sit for 15 minutes or so. PLace saucepan in fridge and refrigerate until the mixture becomes solid, approx 3 hours. I actually let mine sit overnight.
  4. When you're ready to prepare the frosting, remove from fridge and let it sit out at room temperature for 30 minutes or so, to take the chill off.
  5. Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
  6. Pipe or frost cupcakes or cake.
If made ahead, you can store at room temperature for up to a day. If stored for longer in fridge, you will need to whip the frosting again, as it will get solid.


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242 Comments on "2 Ingredient White Chocolate Buttercream"

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August 15, 2013 8:43 am

Yes! I’m totally trying this one. I’ve got a few ideas of where I can use it.

August 15, 2013 8:44 am

Too easy to make and eat!

August 15, 2013 8:53 am

Oh man, this would be devoured in second around here!! I love it!


This is dangerously easy and delicious! Awesome!!!

August 15, 2013 9:23 am

I can’t wait for you or I to make Butterscotch Buttercream. Thanks Shelly!!!

August 15, 2013 9:23 am

such perfect butter cream! I love how easy it is too

August 15, 2013 9:24 am

2#s of butter or 2 cups of butter?

August 15, 2013 9:24 am

2 lbs. Of butter or 1 lb? You have 4 sticks? Just checking. Have a birthday party Sat. May try this on the cake. Yum!

August 15, 2013 9:24 am

This is brilliant – and I just want to lick it off my screen!

August 15, 2013 9:29 am

ooooo lala, I must add this to my icing list! looks delish, beyond yummy!!! thanks for sharing this simple recipe!

August 15, 2013 9:32 am

Can’t wait to try this! Looks so easy! I believe I’d love this!

August 15, 2013 9:41 am

2 ingredients?! Yay! This is genius.

August 15, 2013 9:42 am

Just the way i like it…piped into a dish to eat ALONE!!! I will defintely have to try both the vanilla and the chocolate!!

August 15, 2013 9:46 am

This is jaw dropping ridiculously incredible icing! Must try immediately!

Liz S
August 15, 2013 9:57 am

How decadently delicious! I have a question- lets say I manage not to just eat this with a spoon and actually frost something with it. Should the cake be refrigerated prior to serving, say 8 hours later? Will it hold up for a couple of days at room temp? Thanks!

DianeMargaret M
June 27, 2014 11:51 pm

I refrigerated mine until the party.
By the time we actually went to cut/eat it (you KNOW everyone wants pictures, etc.), it was perfect!!!
I refuse to give anyone this “secret frosting recipe” too!!! LOL 😉

August 15, 2013 9:57 am

Looks delicious! One question though: 2 cups of butter or 2 lbs? In the chocolate frosting recipe it’s 2 cups (1 lb). Just want to make sure that I don’t use an entire extra pound of butter! :)

August 15, 2013 10:17 am


You are basically a scientist.

August 15, 2013 10:28 am

Have you tried adding coloring to this? Will gel coloring affect the buttercream in any way ?

August 15, 2013 10:33 am

This is genius, Shelly! I love how fluffy it looks!

August 15, 2013 10:49 am

wooah that IS easy! keeping it in mind for my next frosting adventures.

Teffy @ Teffys Perks Blog


August 15, 2013 11:04 am

Genius!! Will definitely have to give this a go 😀

August 15, 2013 11:24 am

I am making some special lemon curd filled cupcakes for a ladies event at church. I think this would make up the delight of the cupcake. Any idea on how to make it lemon flavored as there are no lemon chips available?

August 23, 2013 1:55 am

I’m probably too late to help on this, but they do make lemon chips. If you can’t find them in stores, you can order them online. I found this out because I’m a major lemon lover!

August 15, 2013 11:45 am

I cannot wait to try this, especially the chocolate version!

August 15, 2013 11:46 am

Thanks for this recipe Shelley. Whenever I happily click on anything that says 2/3 ingredient I’m always disappointed as one of the ingredients is some box mix I don’t get here in India. Plus I always like making things from scratch. So – I was super happy to see your recipe. I don’t get white choco chips easily – but can just grate a block of white choc, I guess (unless you can actually tell me how much a cup full of chips would weigh. That would make you a complete goddess for me. :D. Can you also help me… Read more »

September 20, 2013 5:35 am

Hi looks delish!! Did u use the K-beater or the whisk? 😉

JessiLee Milakovic
February 26, 2015 11:55 pm

2 cups of chocolate/white chocolate chips is about 12 ounces.

August 15, 2013 12:23 pm

Oh this is totally awesome!

August 15, 2013 12:30 pm

looks silky smooth and of course delicious!

Katryna R
August 15, 2013 12:45 pm

How many pounds or ounces are in the 2 cups of white chocolate? I don’t have chips :(


This is crazy! I must try!

August 15, 2013 1:31 pm

wow!!! every time i want white chocolate frosting i just make a regular buttercream and add white chocolate. i’ve been wasting so much powdered sugar, haha! this looks so fantastic. i can’t wait to make it!

Amy Palmer
August 15, 2013 1:58 pm

I have a question about whether or not to keep cold once the cakes or cupcakes are frosted. I make and deliver a lot of things but live in the hot desert so usually transport and store in my ice chest. Sometimes it is too cold and the frosting becomes hard and then melts when left out too long. I just wonder how it will hold up, especially doing a swirl on top of a cupcake…what do you think? We are talking very hot here, pretty humid and I usually have an hour’s transport time. :)It looks fabulous and being… Read more »

August 15, 2013 2:15 pm

This super, super easy recipe looks so light and fluffy! Your piping skills are so pretty!

August 15, 2013 2:20 pm

Hi Shelly! Where’s the Pin button? That seems to be the only way I can add your recipes to my pinterest. I can’t wait to try this! Thanks!

August 15, 2013 2:36 pm

Oh this looks good. I had no idea it was doable. Now that I know I gotta try it.

August 15, 2013 2:47 pm

OMG yes!!! Only 2 ingredients and it’s that fluffy. Thank you so much!

August 15, 2013 3:15 pm

You are totally my hero!! If I only have unsalted butter, should I add a little salt to this? Can’t wait to try it!! Thanks for sharing!

August 15, 2013 3:49 pm

Shut the front door! That’s awesome!

August 15, 2013 3:50 pm

Shut the front door! That’s so awesome! I’m totally trying this, thanks for posting!

August 15, 2013 4:17 pm

You know I threw an entire batch of butter & white chocolate away b/c it separated.

Now I know it just needs to be cheeeeeelled!

August 15, 2013 4:29 pm

This sounds amazing :) … Will this hold up if I were to frost a Red Velvet Cake and left it at room temperature in Hawaii for a few hours… it’s a warmer room temp. here.

August 15, 2013 4:45 pm

This looks amazing! Would it matter if you use salted vs unsalted butter? Does it stand on it’s own for very long? Like if you decorate a cake tonight, will the icing still be okay tomorrow?

August 15, 2013 6:18 pm

Would this frosting be stiff enough to hold up under fondant? Or just to buttercream frost a cake or cupcakes?

August 15, 2013 6:55 pm

I am wondering – could this be used between layers on a cake? Thanks

August 15, 2013 7:24 pm

I could eat that with a spoon.

August 15, 2013 7:31 pm

I like the look of fondant but hate the taste- could I spread this smooth on a cake or is it too airy? Thanks! Love your site!!

August 15, 2013 7:37 pm

Uh – those sticks of butter nearly jumped off my computer screen and straight on to my “muffin top”. What camera are you using?

August 15, 2013 8:12 pm

Yum! This looks great and would be simple to make for many uses! Thanks for sharing!!!

August 15, 2013 8:58 pm

Sigh….I mean really…I want to bathe in this.

August 15, 2013 9:21 pm

I wonder…do you know well it holds up in heat? I’m always worried that butter based frosting (with no shortening) will melt like crazy in the Mississippi heat. Thanks! xx

August 15, 2013 9:22 pm

Do you think this could work with peanut butter? (the spread) Probably no right?

August 15, 2013 9:22 pm

Whoops…. sorry

August 15, 2013 9:53 pm

I will probably never cease to be amazed by this!