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.
how does the buttercream hold up to humid weather
It’s best if the temperatures aren’t too warm.
This just did not work at all for me.
I did everything exactly as you said but just ended up with a gloopy, greasy (albeit lovely tasting) mess that melted all over my cakes despite the cakes being chilled first.
I have no idea what went wrong at all.
This may sound stupid, but did you use salted or unsalted butter?
I have done it with both! I actually preferred the salted butter, but some of said they have found it too salty…so I would say if you are unsure or are salt sensitive to make it with unsalted. The white chocolate has sodium in it, so you will definitely get salt!
I made this last night and left it in the fridge overnight as suggested. It is a bit of work to get the stuff out of the pan, even after letting it sit for over 30 minutes on the counter. Once I got it in the mixer the magic really started. I thought I had wasted an entire stick of butter at first but after 5 minutes it was gorgeous! This frosting gets major points for appearance. It is very beautiful, it handles incredibly. It pipes, it spreads, it is totally lovely! The only negative that I would mention is that I do not really care for the taste. I would use unsalted butter next time, or maybe 2 sticks of each, it was a tad too salty for me. I ended up adding some pure vanilla and a touch of almond extract which helped a lot. It is fun to make, and very “magic-y” as you said.
Has anyone added cream cheese to this? Or do you think you can?
I’m always on the hunt for interesting and delicious frosting recipes. This one sounds fantastic! Do you prefer a certain brand of chocolate chips or does one work better than another? Thanks!
I like Ghirardelli!
Could you please tell me if you use sweet or salted butter, seems very few recipes ever state that and I would think it makes a difference. Can’t wait to make this.
Thank you.
I always think it’s a matter of taste, but this is best with unsalted, I have found!
i WAS WONDERING WOULD I BE ABLE TO COLOR THIS BUTTERCREAM WITH OUT A PROBLEM OR DO YOU RECOMMEND AN ADDITION OF ANY INGREDIENT? THANKS
I had such high hopes, but this was an epic fail. I made both the white chocolate and a dark chocolate per your recipe. There was a certain graininess to both that I really didn’t like, and no amount of beating changed that. The white piped beautifully. The dark chocolate? OMG, what a mess. It was soft, almost too soft to pipe. They both were prepared the same: sat in fridge overnight, on counter an hour before beating, house temp 68 degrees. The dark chocolate was firm and had to be scraped out of its bowl, but once beaten it just went … flaccid. I doubt any of the 10 year old boys at the birthday party will notice any of this, but I do, and it’s not up to par with other frostings I’ve made. I won’t be making it again.
I’m probably far too late to the party for you, but the dark chocolate doesn’t have enough fat content for this recipe. Milk and white choolate have much higher percentages of fat.
While heating the butter and white chocolate chip, do I still the pot or do I kist let it sit still?