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
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.
Do you use salted or unsalted butter!?
I use salted, but it’s only a matter of taste preference to me!
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!!
Just great! Delicious and really beautiful 🙂 Thanks a lot for the recipe)
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!)
Yes, but when you whip it up it will come together!
Question: when do I add the coloring to it if I wanted it a different color?
I would add it at the end when you are whipping it up.
I have about 300 cupcakes that are being requested with just this sort of frosting for a Charity Ball. Does it sit out well or does it melt and get runny?
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!
How many cupcakes can it cover?
about 24
Hey I want to try this, but is that butter butter (as in the yellow stuff) or veg shortning? I just want it to be white and not yellow:)
How long will it last in the fridge after its been whipped?
UP to a week! You might need to whip it aiain to make it fluffy if it sits too long, but it will be fine!
A total of how many cupcakes (standard size) can make for this recipe?..
about 4 cups
Just 4 cups? Like 4 cupcakes?