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2 Ingredient White Chocolate Buttercream

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

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

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_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 🙂

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2 Ingredient White Chocolate Buttercream


Description

makes 4 cups of frosting


Ingredients

Scale

Instructions

  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.

Notes

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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314 comments on “2 Ingredient White Chocolate Buttercream”

    1. I love Callebaut for a recipe like this where the flavor really comes through. And they melt like a dream!

  1. This recipe by itself was a little too dense and sweet for me, but it provided a good base for me to make ermine frosting, which is a frosting made with cooked flour and milk. After I let my flour/milk mixture cool, I whipped it and added the whipped white chocolate buttercream mixture. It was perfect. A good sweetness from the chocolate and the ermine base just added more fluffiness so the sweetness wasn’t overpowering. Thank you for the recipe, Shelly!

    1. Donna R Creel

      I am familiar with the milk and flour or cornstarch base. What proportion of milk and flour did you use? Have you tried with cornstarch? I made this last summer for a beach trip. Obviously did not hold up great in heat. Would love to try your method to see if holds up better and agree I would prefer less dense and sweet.

        1. Donna R Creel

          This is similar to what we use in our area for red velvet cakes. Main difference is we use granulated sugar and beat that with the butter until very fluffy and the sugar dissolves. then add the cornstarch or flour mixture. I like the cornstarch. leaves a “cleaner” taste and texture. Trying tonight using the combination of cornstarch mixture added to the whipped butter and chips mixture.

  2. I have a question. Would it be okay for me to use something like Lindt chocolate in place of white chocolate chips?

  3. OMGoodness! This is DIVINE. I put it on a peppermint layer cake. It’s out of this world good. I’ve always loved white chocolate so what could be better than a peppermint cake with white chocolate frosting. ??????

  4. I have made your vanilla buttercream and it’s AMAZING! …and held up well to Texas heat in August ?
    But.. now I am tasked with making a mocha buttercream. How can I make a mocha using this wonderful technique? Need to make for a wedding in the first week of December . Thanks in advance!

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