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 🙂


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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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December 30, 2021 3:12 pm

This was the most disgusting frosting I ever tasted. It’s like eating a stick of butter

Amy Doan
September 21, 2020 8:19 pm

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!

Donna R Creel
July 18, 2021 9:22 pm
Reply to  Amy Doan

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.

Donna R Creel
July 22, 2021 10:36 pm
Reply to  Shelly

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.

September 14, 2020 9:10 am

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

March 9, 2020 10:55 am

Is this frosting good for frosting cakes?

January 2, 2020 11:13 am

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. ??????

November 22, 2019 9:15 pm

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!

March 6, 2019 1:02 pm

This is basically a whipped ganache! Has to taste great!

February 16, 2018 3:53 pm

How many cupcakes would this frost?

December 14, 2017 10:28 pm

What’s the weight for the white chocolate? I use white chocolate blocks.

October 19, 2017 3:42 pm

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?

September 8, 2017 9:21 am

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!

August 18, 2017 9:41 pm

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.

August 19, 2017 9:38 am
Reply to  Shelly

Thanx a lot for ur efforts shelly.the chart is really helpful.

July 18, 2017 12:36 am

How does this hold up in warmer weather?

July 8, 2017 12:17 pm

Can you Use Peanut butter drops instead of the white chocolate

July 7, 2017 4:01 pm

I don’t like white chocolate, but love dark. Can those chips be used successfully?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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