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

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 version . I don’t know how it works, but it just does people. But here’s the deal, it’s different than a traditional buttercream frosting, a little less sweet, and more silky. It’s pretty special!

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!

Yes. Yessssss. Yessssssssssss.

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.

2 Ingredient White Chocolate Buttercream

Melt your butter and white chocolate in a saucepan over low heat…

2 Ingredient White Chocolate Buttercream

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

2 Ingredient White Chocolate Buttercream

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

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

2 Ingredient White Chocolate Buttercream

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…

2 Ingredient White Chocolate Buttercream

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

IMG_3211And 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 πŸ™‚


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.


299 Responses

  1. Diane

    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!!

  2. Liz S

    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!

    1. Shelly

      It will hold up at room temperature, yes, as long as it’s not too hot. You can refrigerate it, but the frosting will get hard, so it will have to be brought up to room temp before eating!

    2. DianeMargaret M

      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 πŸ˜‰

  3. Brooke

    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! πŸ™‚

    1. Shelly

      Oh Holy Heck!!! Thank you SO much for the catch! 1 pound…2 cups πŸ™‚ That could have been a disaster!! I updated the recipe!

  4. Martha

    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?

    1. Jackie

      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!

  5. 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 out with which attachment you used to beat the mix?

  6. 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!

  7. Amy Palmer

    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 so white, I can envision some pretty pastels.

  8. Sarah

    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!

    1. Shelly

      It should pop up when you hover over the photos…if that’s not coming up for some reason, at the bottom of the post there are “share” buttons and pinterest is one of them!

  9. Terri

    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!

      1. maila

        hi. i know thisnis amazing. i cant to try it. i am just wondering if its oossible to add creamcheese? when to add it, while melting or while whipping?

  10. teri

    This sounds amazing πŸ™‚ … 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.

  11. Val

    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?

  12. Sara

    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!!

  13. Jodi-dough

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

  14. Oh my! This is as beautiful as snow-white, or more maybe. I don’t know if there is a metaphor like that but then same was the case with 2 ingredient frosting until I saw your chocolate butter-cream post. πŸ™‚

  15. LOL, why would people doubt you on this magic buttercream stuff? You even say you`re a buttercream addict in your description! This looks delicious. I LOVE white chocolate and I know I`ll love this for sure.

  16. This is just amazing! though I have a question, I have just made this, chilled it for four hours, took it out, whipped it, but it has a bitty texture, do you know why this is/how to get rid of it? thanks! x

    1. Steph

      I had to beat mine for about five minutes to rid of the strange texture. Know I’m a little late on this- but just made it. I’m putting it on top of your vanilla cupcake and tossing in a blueberry filling!

  17. Sheridan

    I think you have great recipes & I usually pin them for my followers, but I am having a problem with a “follow me on Pinterest Kohl’s” pop-up. It does not allow me to pin the site & I don’t want to pass the Kohl’s ad on to my followers. Sorry to bring this up here, but I couldn’t find another way to reach you.

    1. Shelly

      That’s so weird! I haven’t seen that before! It shouldn’t happen when you pin directly from my site..Sounds like something that is coming from Pinterest?

  18. Brigitte

    Can’t wait to try this for my daughters birthday cake, as she only likes white chocolate. Quick question though, can you halve the recipe?

    1. DianeMargaret M

      I’ve even quartered it (leftovers are far too awesome to not eat…very dangerous to the waistline!!!).
      It’s just equal amounts.

  19. Barb

    I just tried this. The flavor is fantastic!! What I had happen is that even though I totally melted the white chocolate and butter, when I whipped it high speed I still had lumps. I beat it on high for a good 5 minutes and still lumps. It also reminds me of another frosting I had years. Believe me, even with the lumps it is very good.

    1. Shelly

      When you melted it down where there lumps? Also, was it white chocolate or butter? Maybe you didn’t melt it completely? Just wondering where the lumps would have come from!!

  20. This looks too easy πŸ˜‰ I want to make this frosting for a bridal shower. Is it sturdy enough to pipe roses? Do you think it is sturdy enough to frost the cupcakes the night before? Should I refrigerate frosted cupcakes or are they sturdy enough to stay out all night? Sorry, I guess I am just skeptical since there is no powdered sugar to hold it together. Last thing, have you used shortening before? Thank you

  21. I remembered this recipe from when I worked in food service except it was chips and shortening. I wasn’t sure if it would work with better. I googled it and found your post! I too had some small lumps and I was using it for lettering so it made it a little challenge but I don’t think I melted it as well as I should being in a hurry. It’s also just a super easy recipe that’s good when testing out new cake flavours not necessarily icings. I can’t wait to try it with cappuccino chips!
    I mentioned it today in my blog post with a link to you of course: http://blog.engineeredcupcake.com/2013/08/dark-chocolate-cupcakes-with-easiest.html

  22. Jennifer

    So I’m not sure if I did something wrong or what, but at room temperature mine was REALLY soft and melty. I kept having to chill it and whip it again to get it to a pipable consistency. It whipped up nice and light but once it warmed to room temp it yellowed and got very soft, al,ost like the butter was separating out of it…what did I do? I love the taste, but the softness made it really hard to work with.

      1. Jennifer

        71 degrees. I used 2 cups of “Baker’s” brand white chocolate chips. This morning the icing is actually dripping off the cake.

        1. Shelly

          I can only imagine that it was that brand of white chocolate chips! Mine held the piped shape, but also my home is slightly cooler at 65, but that shouldn’t be the issue.

  23. QuaqueNocte

    This looks amazing. I want to try it for my sister’s birthday this week but I have one question. When I refrigerate the mixture, should I do it covered or uncovered?

  24. April

    Shelly, Thanks for posting this recipe. I make white chocolate buttercream with powdered suger for my cupcakes all the time but this could be a timesaver.
    How far in advance do you think I can make this if I keep it in the fridge? I will be adding color and piping it, also. Thanks.

    1. Shelly

      you could make it up to a week ahead and then let it come back to room temp. You might need to whip it again to get that fluffy consistency, but you can absolutely make it in advance!

  25. Sumayya

    Hey I want to try this, but is that butter butter (as in the yellow stuff) or veg shortning? I just want it to be white and not yellow:)

    1. Shelly

      If it is warm it will get soft. I didn’t have any problem with it in my climate..but you could simply use a little less butter, which would help keep the consistency stiffer!

  26. Tatiana

    Hello from Russia! (so sorry for my english :))
    Do I understand right and chocolate and butter will separate in the fridge? Because it is happening with my cream now and I’m pretty nervous.

  27. Jenn

    I have made this several times and use the colored chocolate wafers.. Simply amazing!!! Easiest and most reliable recipe I have come across! Thanks so much!!

  28. Yvonne Velez

    Hi Shelly, it’s Yvonne from the Duncan Hines weekends. I hope you’re well. I made this frosting today, and everything was as you said; however, once whipped, my frosting had a slightly gritty texture. I used 4 sticks of Breakstone’s unsalted butter, 2 cups of Nestle Toll House Premier White Morsels, and whipped it for 10 minutes (in the hopes of getting rid of that sandy feel). Any idea what went wrong? What chocolate did you use?

    1. Shelly

      Hi Yvonne, that’s strange! I would guess it has to be the white chocolate you used…I didn’t use Nestle, I used ghirardelli…so that might be the issue.

  29. Hi Shelly, I do wedding cakes in Orlando, FL. I am very interested in your 2 ingredient white butter cream. I have made white choc. BC’s before, and they were rather complicated. This one sounds easy and just fabulous. My question is, will it work as a filling in a wedding cake, that will not be served the same day it is made? Must it be kept refrigerated? Will it work for the outside of the cake and then covered with rolled fondant and unrefrigerated? I have used the others in this way, but not tried this one yet. Thanks, Cathy

    1. Shelly

      It might be too soft for under fondant, but would work great on a cake or as filling! Just make sure to use a decent quality white chocolate, as some have said that using standard white chips, it comes out grainy.

  30. Hi Shelly,
    I am wanting to try this as a filling on cake. How long will this stay good for without spoiling? Cake will be left out on counter top till gone! Making 3 tier cake to may take 4-5 days before all gone. I plan to keep the cake in my oven when not in use to store it in an “air tight” container. Thanks!!

  31. Christina

    I’m making this, as we speak, to top my birthday cake. I can’t wait for it to set up so I can whip it up! Yum-o! Thanks for the simple and delicious recipe!

  32. Joni

    I made this last night, and when I frosted my cupcakes this morning, I found that because it’s made of chocolate and butter (two things that melt easily) it started to melt from the warmth of my hand.

    It is wonderfully light and delicious – not to sweet (which is what I hate about white chocolate to begin with), but it’s not very stable. I had to pop the whole thing (decorated cupcakes) back into the fridge before my piped peaks started to fall apart.

    1. Christal

      I tried the recipe and it taste delicious, but for some reason it did not work for me, it kept on melting and I let my cake cool completely.

      I tried putting it in the fridge and re-whipping, but it did not work.

      I look forward to trying some of your other recipes.

  33. Cai

    Hi… I’m so glad I found your website. <3 Bookmarking it!

    A quick question though, can I add food coloring to this buttercream? Is liquid food coloring okay?

    Thanks! πŸ™‚

  34. Kara

    I made this and it is AWESOME!!!!! I read some of the comments so I melted the butter and chocolate in seperate bowls and then combined them. I followed the remaining instructions and had a smooth ungrainy texture.

    1. Lulu

      I hope that melting the white chocolate and butter separately would still yield a smooth texture even if my chocolate is not high quality. The white ganache I make from my white chocolate has always been smooth, but with this 2-ingredient buttercream, the result was a bit grainy. It was very delicious, but the texture is not totally smooth. So I’ll try again when I have time. I’ll melt them separately, and hopefully the texture will be smoother.

      Thank you for the recipe!

  35. Hi Shelly! I tried this recipe and it was AWESOME! I also featured this on my latest blog post, so please kindly visit and follow too if you dont mind πŸ™‚
    Thanks for sharing this!

  36. Fariza

    i had use this white chocolate buttercream on my son’s wedding cake yesterday and it was super easy……it stand and piped well…it was a life saver and i can’t thank you enough….everybody said it was a beautifull cake….looking forward to more of your ideas

  37. Tina

    Hi Shelley,
    I just used this frosting on cupcakes for a birthday, they were great. Have you ever added sugar to offset the butter taste?
    If so, how much?
    I like making the homemade frosting, it made enough for 36+ cupcakes.
    Looking forward from hearing from you,

    1. Shelly

      I haven’t, not for this recipe…this is a specific flavor of frosting for sure. BUT you could absolutely add sugar. Start with 1 cup of powdered sugar and add from there based on taste preference and texture desired. If you happen to add too much you can easily add in a splash of milk!

  38. Polly

    do i need to put them back to the refrigerator after i beat it??
    also, if i use chocolate button(size like candy melts) how many gram i should use?? thanks~

  39. This is basically a whipped ganache using butter in place of the typical whipping cream. You can use any high fat equivalent such as cream cheese, sour cream, or coconut milk for the butter. I am sure peanut butter would work too πŸ™‚ Yummy!

  40. Stefanie

    I just made this over the weekend and I dot think it came out right after I put it in my mixer. It was thin and started dripping off the cupcakes before I could refrigerate them. I did make a half batch but I wouldn’t think that would effect it.

  41. Emma

    This sounds fab and I definitely want to try it on a birthday cake, how would you say it holds up under rolled icing if its very light and fluffy?

  42. Amanda

    I made this the other day and got really nervous when I took it out of the fridge. After 2 hours of letting it get to room temp, it was still solid and I couldn’t imagine how it would turn fluffy or delicious, so after freaking out I finally just dumped it in the kitchen aid and turned it one high. 2 minutes later I was shocked. BEST FROSTING EVER! I cannot believe how well it piped. Thanks!

  43. Christine

    I am making the chocolate version of this to use as the frosting on my great grandmother’s recipe for Devil’s Food Cake. The recipe is handwritten with just ingredients, no instructions and dates back to the 1800s. This icing will be the perfect accompaniment. Thank you!

  44. tracy

    i did try this recipe and if your a fan of eating a sticks of butter this recipe is for you. honestly its awful and ill never use this recipe again, i ended up throwing it out and sending my husband on a quick trip to the store for vanilla frosting in a can.

  45. I just found this today and I have two words about this frosting…”Game Over!” This was RIDICULOUSLY easy to make, tastes ABSOLUTELY AMAZING!!!! Thank you a hundred times for this. This will be a new, go-to recipe for sure.

  46. Rachael M.

    Cannot wait to try this recipe & the chocolate recipe! Wondering if you could use peanut butter or cherry chips instead of the chocolate chips? If so, would it be the same as the other ones?

    1. Shelly

      I haven’t ever used either, but I have some readers who have tried the peanut butter chips and they said it was great!

  47. Mandy

    I am wondering if you know if this will freeze. I only need enough to ice 1 dozen cupcakes and know there will be some left over. I freeze alot of my buttercreams with no problem, but this one is so diffent, I wasn’t sure how it would hold up after a freeze. Thanks!

    1. Shelly

      I think it would deflate a bit after you froze and and I’m not sure if re-whipping it would bring it back to life. If you try it I’d love to hear the results!

    1. Shelly

      It might be tough if the weather is too warm and you plan on having them in the heat for a bit. I wouldn’t recommend it, it’d get too soft πŸ™

  48. Sharla

    Quick question I used Imperial Butter and followed this to the T however before I even mixed it in mixer it was to runny. I did let it set in fridge overnight then out for 30 mins and seems like the oil sperated from the butter, when I “poured” it out of pan there was a yellow film at bottom of pan. Dang it was it maybe just too hot in the kitchen? I mean it is July in Texas. Help can I use “real” butter instead of Imerpial Butter? Please email if you can. thanks!

  49. daniela

    Hi Shelly can u please tell me what number or shape you used to pipe the frosting ?…Thank you very much. ..and by the way brilliant receipe

  50. Becky O

    This looks amazing and I can’t wait to try it piped high on red velvet cupcakes. Have you tried incorporating the two ingredients over a double boiler rather than direct heat from the stovetop? Thanks

  51. Mai

    This looks great! I’ve made Swiss meringue buttercream and it can be a hassle sometimes. I’ll definitely try this, but I do have one question. I’m making my niece’s birthday cake and she wants roses. Will it be able to hold it’s shape?

  52. Joslyn

    Hi!! Would like to check with you after i pipe my cake, how long can this remain in room temperature? Hottest weather can reach about 32 Degree Celsius..

  53. Holly Watson

    I just made this and I was a little disappointed. The taste is good but the texture is ok. I completely melted the butter and chips over the stove and refrigerated it overnight. I found that it was pretty lumpy despite melting everything really well. Not sure if I ever want to try this again or just stick with SMBC. SMBC is much smoother and creamier, this almost has a grainy mouthfeel even though it doesn’t look like it. If you’re in a hurry this is a great option though.

  54. Cass Woof

    Hi Shelly I had previously made your chocolate buttercream which was amazing so made this white chocolate this weekend for a cake. I refridgerated overnight then it was out for about 2 and a half hours before whipping, but when I whipped it the butter did not seem to incorporate fully. I had little pieces of solids right the way through. Do you have any advice as to what could have gone wrong? Am trying again tonight for my daughters first birthday cake!!!

    1. Shelly

      That’s very strange…haven’t ever heard of that happening! When you melted it all together was everything smooth? And also was it back up to room temperature completely?

  55. Leslie

    Looking forward to whipping this up tomorrow. Its in the fridge now. I can’t wait! I plan to use on a white cupcake with a raspberry cream filling. Keeping my fingers crossed. πŸ™‚ Thanks for posting this.

  56. Jo Champlin

    I think the problem with gritty- ness has to do with the type of chips you use. Similar recipes have recommended using chocolate blocks- some brands of chips have a waxy coating that won’t fully incorporate not matter how long you whip.

    The frosting looks amazing!

  57. Stephanie

    I live in Cairns, AUS & although delicious the buttercream doesn’t hold its shape & melts in a heartbeat. The humid climate doesn’t help, but if making up here it definitely needs to be refrigerated after icing the cake until served.

  58. Vaishali

    My frosting turned out to be not so stiff. SO when I piped it, but seemed like it will melt if left out for a long time and not hold up on cupcakes. I haven’t tried it on a cupcake yet, I just piped it on a cookie sheet to see how it works. I used a double boiler to melt the chips and butter. Do you think that might be the problem? Thanks!!

    1. Shelly

      If the temperatures are cool, the frosting will be fine…if the temperatures are warm the frosting should be chilled, hope that helps!

  59. Farjad

    Hello, this looks pretty I-can-eat-it-by-the-spoonful, will try it today. Could it be that the small pieces that are still left even after beating the mixture are there because the thing separated as you mention? HOw can it look smooth when you first melt it all if it has separated?
    Thanks in advance!

  60. Jennah

    Hey. I just came across this recipe and it looks delicious and simple. One thing that shocked me was the amount of butter involved.
    I also came across another recipe that calls for (14oz of White Chocolate & 1Cup of Whipping Cream)-Same simple steps
    I think I will give them both a try πŸ™‚

  61. This buttercream is life-changing! Swiss Meringue Buttercream has been my go-to for years, but I just made your version a few weeks ago and I don’t know how I lived without it before. It was perfect! I’m whipping up a dark chocolate version today. Thank you for sharing! πŸ™‚

  62. Stacy

    I had such high hopes, but this was an epic fail. I made both the white chocolate and a dark chocolate per your recipe. There was a certain graininess to both that I really didn’t like, and no amount of beating changed that. The white piped beautifully. The dark chocolate? OMG, what a mess. It was soft, almost too soft to pipe. They both were prepared the same: sat in fridge overnight, on counter an hour before beating, house temp 68 degrees. The dark chocolate was firm and had to be scraped out of its bowl, but once beaten it just went … flaccid. I doubt any of the 10 year old boys at the birthday party will notice any of this, but I do, and it’s not up to par with other frostings I’ve made. I won’t be making it again.

    1. Julienne

      I’m probably far too late to the party for you, but the dark chocolate doesn’t have enough fat content for this recipe. Milk and white choolate have much higher percentages of fat.

  63. Olga Ade

    Could you please tell me if you use sweet or salted butter, seems very few recipes ever state that and I would think it makes a difference. Can’t wait to make this.
    Thank you.

  64. I’m always on the hunt for interesting and delicious frosting recipes. This one sounds fantastic! Do you prefer a certain brand of chocolate chips or does one work better than another? Thanks!

  65. Patricia

    I made this last night and left it in the fridge overnight as suggested. It is a bit of work to get the stuff out of the pan, even after letting it sit for over 30 minutes on the counter. Once I got it in the mixer the magic really started. I thought I had wasted an entire stick of butter at first but after 5 minutes it was gorgeous! This frosting gets major points for appearance. It is very beautiful, it handles incredibly. It pipes, it spreads, it is totally lovely! The only negative that I would mention is that I do not really care for the taste. I would use unsalted butter next time, or maybe 2 sticks of each, it was a tad too salty for me. I ended up adding some pure vanilla and a touch of almond extract which helped a lot. It is fun to make, and very “magic-y” as you said.

    1. Shelly

      I have done it with both! I actually preferred the salted butter, but some of said they have found it too salty…so I would say if you are unsure or are salt sensitive to make it with unsalted. The white chocolate has sodium in it, so you will definitely get salt!

  66. Heather

    This just did not work at all for me.

    I did everything exactly as you said but just ended up with a gloopy, greasy (albeit lovely tasting) mess that melted all over my cakes despite the cakes being chilled first.

    I have no idea what went wrong at all.

  67. charnay

    I’m making this right this moment and it’s chilling in the fridge but it’s still bright yellow been in there for about 2 hours or more I belive no more than 5 hours. Will it look white once I take it out for a few minutes and then mix with the mixer?

  68. charnay

    My mix has been in the fridge since 1030 but and it’s now almost 2 it’s still not all solid. Should I just mix it anyways or maybe put it in the freezer for another 30 mins?

  69. .........

    i made this to frost a chocolate cake and i found that as soon as i touched it it turned to melted butter consistency and when i put it between the layers (of a cold) cake it seeped into the cake and made it oily :/

  70. Charlotte

    I want to give this a go could someone tell me what the English quantities would be is it just 12 oz of salted butter and white chocolate chips ? Thanks

    1. Julienne

      Charlotte, 12oz or 350 gms of each. If you use the 100g Fin Carre white choclate from Lidl you will get the perfect results that Shelly has. The Fin Carre white chocolate has exactly the same ingredients as the Ghirardelli.

  71. Ej Smith

    I made this with coconut oil instead of butter and it worked! Made a little too much frosting for a standard 9X13 cake but that’s just my opinion. Maybe would’ve halved the recipe, or 3/4’ed it had I known. Thank you for the solid recipe though! I was on a sugar high all last night from all of the frosting licking! I don’t make baked goods often! πŸ˜›

  72. Amanda

    I am so glad I found this! I’ve been trying to make some kind of white chocolate frosting with little success for like ever. I have a question though. Have you ever tried using colored candy melts? Or dying the white a color? I am hesitant to try unless I know a little more…

    1. Shelly

      I would only use the oil candy coloring that they sell specially for tinting candy. Americolor and Wilton both make a great candy coloring πŸ™‚

  73. Hello πŸ™‚ I have always this problem, with cups. Could you please tell me what size is your cup? is it 250ml? Also do you think this frosting would be good for russian tulips or make petals? I like such decorations but I hate buttercream. I just can’t eat it. It would be great if this cream works for them. thank you.

  74. Meemo

    Can you transfer the melted butter and chocolate to your mixing bowl before chilling? I was thinking it would be easier than scraping it out after solidifying. Would the cold bowl be problematic? Can’t wait to try this!

  75. Beth Corinne

    I am going to make a read velvet cake for a cake tasting party in November I thought it Italian buttercream would be tooo lite for this type cake…I am going to try this recipe …however…do you recommend it for frosting cakes I will coat and cover a round cake and sharpen the edges…very simple and place red sprinkles on top…any suggestions…
    I will try a sample run on a mini cake to try it …let me know your thoughts…this is wonderful….

  76. Doug Williams

    I used this frosting on 100 lemon cup cakes for a wedding . Topped with sugar lemon wedges . I have never received so many compliments .

  77. Robin

    Hi. I just made this white chocolate buttercream frosting. Yes it’s excellant except I had a problem. After I took the frosting out of the fridge, whipped it up n noticed there were butter chunks . So I whipped again n they were still there. Did I do something wrong,? I still used it but it did clog some of my piping tips. Can you help?? Thank you..

  78. Helen

    I only had 1 cup of white chocolate chips so I made 1/2 the recipe. I suspected it would be too rich for me. It turned out just as you showed us. Lovely icing but still I wanted a true butter cream taste and texture, so…after I whipped it up I put it in my Kitchen-aid mixer and mixed in 3 cups of powdered sugar slowly mixing til sugar was absorbed (avoiding a cloud), added 1tsp of vanilla and 3Tbls of milk. Beat that until fluffy and it made a wonderful white chocolate butter cream. It is delicious. Thank for sparking my interest. I m going to try this method with other chips, milk choc, semi choc, butterscotch, peanut butter and choc mint.

  79. Tracy

    I tried this frosting… did not like it at all… not wanting to waste a pound of butter, I made a chocolate chip cookies with it and they were AMAZING!!! Nice save if I say so myself!!

  80. Kathy

    Hi both look yummm but the white choc looks like soft serve ice cream, so wondering what pipping top you used. Have cupcakes to make this week now decision on milk or white or both?..

    1. Shelly

      It won’t separate, but it will get rather solid if refrigerated….so it will need to come back to room temperature before serving.

  81. Dee Perlenfein

    So I made the 2 ingredient white chocolate buttercream frosting but it’s yellow from the butter, will it turn white when I whip it up tomorrow?

  82. Snehal

    This is an awesome recipe.can you please share the ingredients in gms?it will easier and accurate to measure in grams rather than cup .thanx a lot for your recipe.

  83. Kathy

    While I am sure well intended, WHY post a comment if you have not made it yet, those are the reviews I want to see, people who actually made the recipe and can talk about it!

  84. Robyn

    Question: Since it needs to be refrigerated can it be made a head of time and if so is a week to long for it to be in the fridge before being whipped?

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