2 Ingredient White Chocolate Buttercream

2 2 Ingredient White Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients

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

2 Ingredient White Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients

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.

2 Ingredient White Chocolate Buttercream

Melt your butter and white chocolate in a saucepan over low heat…

2 Ingredient White Chocolate Buttercream

The white chocolate and butter will separate and look all-together unappetizing.  It’s part of the process.

2 Ingredient White Chocolate Buttercream

Chill that for a while.  I stuck mine in the fridge overnight.

When it’s solid you can take it out of the fridge…

2 Ingredient White Chocolate Buttercream

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…

2 Ingredient White Chocolate Buttercream

After 2-3 minutes of beating the heck out of it, it will be super fluffy…

IMG_3211And perfectly pipe-able.

Is that a word?

2 Ingredient White Chocolate Buttercream Frosting | www.cookiesandcups.com | #frosting #buttercream #easy #2ingredients

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:

  1. In a medium saucepan combine butter and white chocolate chips.
  2. Melt together over low heat, stirring. The butter and white chocolate will separate.
  3. 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.
  4. 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.
  5. Place entire mass into bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.
  6. 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.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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300 Responses
  1. Polly

    do i need to put them back to the refrigerator after i beat it??
    also, if i use chocolate button(size like candy melts) how many gram i should use?? thanks~

  2. Tina

    Hi Shelley,
    I just used this frosting on cupcakes for a birthday, they were great. Have you ever added sugar to offset the butter taste?
    If so, how much?
    I like making the homemade frosting, it made enough for 36+ cupcakes.
    Looking forward from hearing from you,
    Tina

    1. Shelly

      I haven’t, not for this recipe…this is a specific flavor of frosting for sure. BUT you could absolutely add sugar. Start with 1 cup of powdered sugar and add from there based on taste preference and texture desired. If you happen to add too much you can easily add in a splash of milk!

  3. Fariza

    i had use this white chocolate buttercream on my son’s wedding cake yesterday and it was super easy……it stand and piped well…it was a life saver and i can’t thank you enough….everybody said it was a beautifull cake….looking forward to more of your ideas

  4. Hi Shelly! I tried this recipe and it was AWESOME! I also featured this on my latest blog post, so please kindly visit and follow too if you dont mind 🙂
    Thanks for sharing this!

  5. Kara

    I made this and it is AWESOME!!!!! I read some of the comments so I melted the butter and chocolate in seperate bowls and then combined them. I followed the remaining instructions and had a smooth ungrainy texture.

    1. Lulu

      I hope that melting the white chocolate and butter separately would still yield a smooth texture even if my chocolate is not high quality. The white ganache I make from my white chocolate has always been smooth, but with this 2-ingredient buttercream, the result was a bit grainy. It was very delicious, but the texture is not totally smooth. So I’ll try again when I have time. I’ll melt them separately, and hopefully the texture will be smoother.

      Thank you for the recipe!

  6. Cai

    Hi… I’m so glad I found your website. <3 Bookmarking it!

    A quick question though, can I add food coloring to this buttercream? Is liquid food coloring okay?

    Thanks! 🙂

  7. Joni

    I made this last night, and when I frosted my cupcakes this morning, I found that because it’s made of chocolate and butter (two things that melt easily) it started to melt from the warmth of my hand.

    It is wonderfully light and delicious – not to sweet (which is what I hate about white chocolate to begin with), but it’s not very stable. I had to pop the whole thing (decorated cupcakes) back into the fridge before my piped peaks started to fall apart.

    1. Christal

      I tried the recipe and it taste delicious, but for some reason it did not work for me, it kept on melting and I let my cake cool completely.

      I tried putting it in the fridge and re-whipping, but it did not work.

      I look forward to trying some of your other recipes.

  8. Christina

    I’m making this, as we speak, to top my birthday cake. I can’t wait for it to set up so I can whip it up! Yum-o! Thanks for the simple and delicious recipe!

  9. Hi Shelly,
    I am wanting to try this as a filling on cake. How long will this stay good for without spoiling? Cake will be left out on counter top till gone! Making 3 tier cake to may take 4-5 days before all gone. I plan to keep the cake in my oven when not in use to store it in an “air tight” container. Thanks!!

    1. Shelly

      It might be too soft for under fondant, but would work great on a cake or as filling! Just make sure to use a decent quality white chocolate, as some have said that using standard white chips, it comes out grainy.

  10. Hi Shelly, I do wedding cakes in Orlando, FL. I am very interested in your 2 ingredient white butter cream. I have made white choc. BC’s before, and they were rather complicated. This one sounds easy and just fabulous. My question is, will it work as a filling in a wedding cake, that will not be served the same day it is made? Must it be kept refrigerated? Will it work for the outside of the cake and then covered with rolled fondant and unrefrigerated? I have used the others in this way, but not tried this one yet. Thanks, Cathy

  11. Yvonne Velez

    Hi Shelly, it’s Yvonne from the Duncan Hines weekends. I hope you’re well. I made this frosting today, and everything was as you said; however, once whipped, my frosting had a slightly gritty texture. I used 4 sticks of Breakstone’s unsalted butter, 2 cups of Nestle Toll House Premier White Morsels, and whipped it for 10 minutes (in the hopes of getting rid of that sandy feel). Any idea what went wrong? What chocolate did you use?

    1. Shelly

      Hi Yvonne, that’s strange! I would guess it has to be the white chocolate you used…I didn’t use Nestle, I used ghirardelli…so that might be the issue.

  12. Jenn

    I have made this several times and use the colored chocolate wafers.. Simply amazing!!! Easiest and most reliable recipe I have come across! Thanks so much!!

  13. Tatiana

    Hello from Russia! (so sorry for my english :))
    Do I understand right and chocolate and butter will separate in the fridge? Because it is happening with my cream now and I’m pretty nervous.
    Thanks!)

    1. Shelly

      If it is warm it will get soft. I didn’t have any problem with it in my climate..but you could simply use a little less butter, which would help keep the consistency stiffer!

  14. April

    Shelly, Thanks for posting this recipe. I make white chocolate buttercream with powdered suger for my cupcakes all the time but this could be a timesaver.
    How far in advance do you think I can make this if I keep it in the fridge? I will be adding color and piping it, also. Thanks.

    1. Shelly

      you could make it up to a week ahead and then let it come back to room temp. You might need to whip it again to get that fluffy consistency, but you can absolutely make it in advance!

  15. QuaqueNocte

    This looks amazing. I want to try it for my sister’s birthday this week but I have one question. When I refrigerate the mixture, should I do it covered or uncovered?

  16. Jennifer

    So I’m not sure if I did something wrong or what, but at room temperature mine was REALLY soft and melty. I kept having to chill it and whip it again to get it to a pipable consistency. It whipped up nice and light but once it warmed to room temp it yellowed and got very soft, al,ost like the butter was separating out of it…what did I do? I love the taste, but the softness made it really hard to work with.

        1. Shelly

          I can only imagine that it was that brand of white chocolate chips! Mine held the piped shape, but also my home is slightly cooler at 65, but that shouldn’t be the issue.

  17. I remembered this recipe from when I worked in food service except it was chips and shortening. I wasn’t sure if it would work with better. I googled it and found your post! I too had some small lumps and I was using it for lettering so it made it a little challenge but I don’t think I melted it as well as I should being in a hurry. It’s also just a super easy recipe that’s good when testing out new cake flavours not necessarily icings. I can’t wait to try it with cappuccino chips!
    I mentioned it today in my blog post with a link to you of course: http://blog.engineeredcupcake.com/2013/08/dark-chocolate-cupcakes-with-easiest.html

  18. This looks too easy 😉 I want to make this frosting for a bridal shower. Is it sturdy enough to pipe roses? Do you think it is sturdy enough to frost the cupcakes the night before? Should I refrigerate frosted cupcakes or are they sturdy enough to stay out all night? Sorry, I guess I am just skeptical since there is no powdered sugar to hold it together. Last thing, have you used shortening before? Thank you

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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