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 have a question about whether or not to keep cold once the cakes or cupcakes are frosted. I make and deliver a lot of things but live in the hot desert so usually transport and store in my ice chest. Sometimes it is too cold and the frosting becomes hard and then melts when left out too long. I just wonder how it will hold up, especially doing a swirl on top of a cupcake…what do you think? We are talking very hot here, pretty humid and I usually have an hour’s transport time. :)It looks fabulous and being so white, I can envision some pretty pastels.
wow!!! every time i want white chocolate frosting i just make a regular buttercream and add white chocolate. i’ve been wasting so much powdered sugar, haha! this looks so fantastic. i can’t wait to make it!
This is crazy! I must try!
How many pounds or ounces are in the 2 cups of white chocolate? I don’t have chips 🙁
About 12 oz
Thank you!
looks silky smooth and of course delicious!
Oh this is totally awesome!
Thanks for this recipe Shelley. Whenever I happily click on anything that says 2/3 ingredient I’m always disappointed as one of the ingredients is some box mix I don’t get here in India. Plus I always like making things from scratch. So – I was super happy to see your recipe. I don’t get white choco chips easily – but can just grate a block of white choc, I guess (unless you can actually tell me how much a cup full of chips would weigh. That would make you a complete goddess for me. :D.
Can you also help me out with which attachment you used to beat the mix?
cheers
KAMiNi
Hi looks delish!! Did u use the K-beater or the whisk? 😉
2 cups of chocolate/white chocolate chips is about 12 ounces.
6 ounces
I cannot wait to try this, especially the chocolate version!
I am making some special lemon curd filled cupcakes for a ladies event at church. I think this would make up the delight of the cupcake. Any idea on how to make it lemon flavored as there are no lemon chips available?
I’m probably too late to help on this, but they do make lemon chips. If you can’t find them in stores, you can order them online. I found this out because I’m a major lemon lover!
Genius!! Will definitely have to give this a go 😀