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.
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.
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!
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?
Just to clarify. I used two cups of the chips by volume (which was a 12 oz bag). Should I have done it by weight?
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.
That’s odd! What type of white chocolate did you use? Also, what was the temperature like in your house?
71 degrees. I used 2 cups of “Baker’s” brand white chocolate chips. This morning the icing is actually dripping off the cake.
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.
What brand of white chocolate chips did you use?
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
What is the weight of the chocolate chips as i live in the uk and we use weights not cups
12 ounces
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
Yes, you could absolutely pipe roses!
I don’t have chocolate chips right now (I know, for shame) but I have some cinnamon ones. I may just have to try this out with those cinnamon chips 🙂 This looks amazingly yummy and easy is always the best!
I just tried this. The flavor is fantastic!! What I had happen is that even though I totally melted the white chocolate and butter, when I whipped it high speed I still had lumps. I beat it on high for a good 5 minutes and still lumps. It also reminds me of another frosting I had years. Believe me, even with the lumps it is very good.
When you melted it down where there lumps? Also, was it white chocolate or butter? Maybe you didn’t melt it completely? Just wondering where the lumps would have come from!!
Genius. I cannot wait to try this!!!