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
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.
Melt your butter and white chocolate in a saucepan over low heat…
The white chocolate and butter will separate and look all-together unappetizing. It’s part of the process.
Chill that for a while. I stuck mine in the fridge overnight.
When it’s solid you can take it out of the fridge…
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…
After 2-3 minutes of beating the heck out of it, it will be super fluffy…
And perfectly pipe-able.
Is that a word?
Solving frosting mysteries one recipe at a time 🙂
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2 Ingredient White Chocolate Buttercream
Description
makes 4 cups of frosting
Ingredients
- 1 lb (2 cups) butter
- 2 cups white chocolate chips
Instructions
- In a medium saucepan combine butter and white chocolate chips.
- Melt together over low heat, stirring. The butter and white chocolate will separate.
- 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.
- 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.
- Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
- 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.
HI – it looks great – going to try it on cake pops! Thanks for the recipe
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.
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.
Hello Shelly,
Is this recipe enough to frost a 2 layer 9 inch cake?
yep!
Thank you!
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!
What brand of white chocolate chips did you use?
I used Guittard
is the chocolate you use ghirardelli or guittard?
I used Ghiradrdelli!
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!!
It will be absolutely fine on the counter. Butter actually has quite a long shelf life!
Thank you so much Shelly! Appreciate the quick reply…this will be one of those recipes you want to sit with the spoon and bowl for sure.
BTW I can’t wait to try it after I hear back from you. Cathy
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.
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
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?
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.
Hi, can I frost my cupcakes and put in fridge over nite and then take out to display !!!!???