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 buttercream is life-changing! Swiss Meringue Buttercream has been my go-to for years, but I just made your version a few weeks ago and I don’t know how I lived without it before. It was perfect! I’m whipping up a dark chocolate version today. Thank you for sharing! 🙂
Hey. I just came across this recipe and it looks delicious and simple. One thing that shocked me was the amount of butter involved.
I also came across another recipe that calls for (14oz of White Chocolate & 1Cup of Whipping Cream)-Same simple steps
I think I will give them both a try 🙂
Hello, this looks pretty I-can-eat-it-by-the-spoonful, will try it today. Could it be that the small pieces that are still left even after beating the mixture are there because the thing separated as you mention? HOw can it look smooth when you first melt it all if it has separated?
Thanks in advance!
My frosting turned out to be not so stiff. SO when I piped it, but seemed like it will melt if left out for a long time and not hold up on cupcakes. I haven’t tried it on a cupcake yet, I just piped it on a cookie sheet to see how it works. I used a double boiler to melt the chips and butter. Do you think that might be the problem? Thanks!!
If the temperatures are cool, the frosting will be fine…if the temperatures are warm the frosting should be chilled, hope that helps!
I live in Cairns, AUS & although delicious the buttercream doesn’t hold its shape & melts in a heartbeat. The humid climate doesn’t help, but if making up here it definitely needs to be refrigerated after icing the cake until served.
I think the problem with gritty- ness has to do with the type of chips you use. Similar recipes have recommended using chocolate blocks- some brands of chips have a waxy coating that won’t fully incorporate not matter how long you whip.
The frosting looks amazing!
Looking forward to whipping this up tomorrow. Its in the fridge now. I can’t wait! I plan to use on a white cupcake with a raspberry cream filling. Keeping my fingers crossed. 🙂 Thanks for posting this.
Hi Shelly I had previously made your chocolate buttercream which was amazing so made this white chocolate this weekend for a cake. I refridgerated overnight then it was out for about 2 and a half hours before whipping, but when I whipped it the butter did not seem to incorporate fully. I had little pieces of solids right the way through. Do you have any advice as to what could have gone wrong? Am trying again tonight for my daughters first birthday cake!!!
That’s very strange…haven’t ever heard of that happening! When you melted it all together was everything smooth? And also was it back up to room temperature completely?
I just made this and I was a little disappointed. The taste is good but the texture is ok. I completely melted the butter and chips over the stove and refrigerated it overnight. I found that it was pretty lumpy despite melting everything really well. Not sure if I ever want to try this again or just stick with SMBC. SMBC is much smoother and creamier, this almost has a grainy mouthfeel even though it doesn’t look like it. If you’re in a hurry this is a great option though.
Hi!! Would like to check with you after i pipe my cake, how long can this remain in room temperature? Hottest weather can reach about 32 Degree Celsius..
THat would be too warm, I am afraid to stay out too long. I would refrigerate your cake if the temperature is going to be that high.