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.
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.
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 🙂 Yummy!
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~
i mean will this buttercream melt at room temperature and i need to refrigerator the cupcake after i pipe it?
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,
Tina
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!
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
OHHHHHHH!!! Yeah I need to try this ASAP!!!
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 🙂
Thanks for sharing this!
Quick question:
I only need half of this recipe. Do you think I could use 1 cup of each ingredient and get the same idea?
I would imagine that would be fine!!
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.
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!
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! 🙂
I haven’t ever tinted this. I might add some coloring gel or oil as opposed to normal food coloring.
can i use wilton icing color or americolor to coloring this buttercream??
I would use A coloring oil to tint this frosting… Wilton makes a good one!