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 🙂
Print2 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.
wooah that IS easy! keeping it in mind for my next frosting adventures.
Teffy @ Teffys Perks Blog
Xx
This is genius, Shelly! I love how fluffy it looks!
Is it possible to stir chopped cherries into this? What about flavorings like lime, lemon?
I wouldn’t add any acid or liquid to this for fear it would separate. I wouldn’t add any fresh fruit either.
Have you tried adding coloring to this? Will gel coloring affect the buttercream in any way ?
I would use the candy coloring.. Here’s a link to the brand I use… http://www.amazon.com/gp/product/B0041EOMDM?ie=UTF8&camp=213733&creative=393177&creativeASIN=B0041EOMDM&linkCode=shr&tag=cookiesandcup-20
I know this is a very old post – but couldn’t you just use the chocolate baking wafers in any color you desire? it’s colored white chocolate……
GENIUS!!!
You are basically a scientist.
Looks delicious! One question though: 2 cups of butter or 2 lbs? In the chocolate frosting recipe it’s 2 cups (1 lb). Just want to make sure that I don’t use an entire extra pound of butter! 🙂
Oh Holy Heck!!! Thank you SO much for the catch! 1 pound…2 cups 🙂 That could have been a disaster!! I updated the recipe!
How decadently delicious! I have a question- lets say I manage not to just eat this with a spoon and actually frost something with it. Should the cake be refrigerated prior to serving, say 8 hours later? Will it hold up for a couple of days at room temp? Thanks!
It will hold up at room temperature, yes, as long as it’s not too hot. You can refrigerate it, but the frosting will get hard, so it will have to be brought up to room temp before eating!
I refrigerated mine until the party.
By the time we actually went to cut/eat it (you KNOW everyone wants pictures, etc.), it was perfect!!!
I refuse to give anyone this “secret frosting recipe” too!!! LOL 😉
This is jaw dropping ridiculously incredible icing! Must try immediately!
Just the way i like it…piped into a dish to eat ALONE!!! I will defintely have to try both the vanilla and the chocolate!!
2 ingredients?! Yay! This is genius.
Can’t wait to try this! Looks so easy! I believe I’d love this!