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.
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?
It will, as long as you aren’t in a high temp environment.
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
That would work fine!
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
I used the Wilton 1M Large piping tip!
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!
Is Imperial Butter margarine? If so, I can’t recommend that you use it…so sorry!
Hello.. will this work in a hot weather? Thanks
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 🙁
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!
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!
Hi can you tell me please what piping tip u used, it looks amazing. Thanks
Sure, I used the Wilton 1M tip
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?
I haven’t ever used either, but I have some readers who have tried the peanut butter chips and they said it was great!
Girl – all I can say is….YOU’RE MY HERO!
That’s just amazing!
Gottas try it sometime 🙂