Quick and easy 2 ingredient white chocolate buttercream frosting that's rich, creamy and fluffy. It's stable enough to hold its shape and great for piping swirls on cupcakes and icing cakes and also ideal for cake decorating.
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Today's easy recipe is going to knock your socks off just like my Almond Buttercream Frosting. I was first introduced to this a few months ago at a very small community carnival. Obviously, I found a stall of cupcakes and bought a few to enjoy. One of them had the most amazing frosting ever.
The best part was that the lady who made the cupcakes happily shared her recipe so that I can share with all of you. She was so sweet and told me that it's just 2 ingredients- butter and white chocolate in equal ratios. It can be used as frosting or filling for cakes and cupcakes like my Best Vanilla Cupcake Recipe or Best Chocolate Cupcake Recipe. You can also use as a filling for your favorite macarons.
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Key ingredients for 2 ingredient icing
- White chocolate- The higher the quality, the better the frosing.
- Butter- Works best if you use real butter and not margarine.
Variations
- Tint this frosting in any color using oil-based candy colors- Just don't use liquid food coloring or basic gel coloring, because they can cause the chocolate to seize and ruin the texture.
- Add a flavoring extract- Such as almond, vanilla, raspberry, peach, or other for a new flavor.
- Toss in a few berries to the mix- Such as raspberries, blueberries, or blackberries for added color and flavor.
- Try other add-ins- Such as crushed oreos, chopped nuts, shredded coconut, or sprinkles.
- Use as a dip- For graham crackers, animal crackers, pretzel sticks, and fruit.
How to make easy white chocolate buttercream frosting recipe from scratch?
1. Add ingredients in nonstick saucepan- This includes white chocolate and butter.
2. Melt together over heat- Until you get a fully incorporated runny mixture.
3. Chill in fridge until it solidifies- Then allow it to sit on the counter to warm before mixing.
4. Whip together using a hand mixer- Until it reaches a smooth and fluffy texture.
Tips and techniques
- There is no powdered sugar in this recipe- Please do not add it since that will change the texture and flavor of this frosting.
- Your frosting is only as good as the ingredients you use- Use good quality white chocolate, because it makes a big difference.
- You must refrigerate this mixture overnight- For about 6 hours or until everything becomes solid.
- This frosting has a very subtle off-whitish color- But I have noticed that the color is whiter when I use different brands of chocolate chips and butter. Some brands have a lighter color, I guess.
- Remember that you would need to re-whip the leftover frosting- To make it fluffy again.
- This icing is very sweet- So I recommend pairing it with cupcakes that are not too sweet like these Coffee Cupcakes (Mocha Cupcakes) and of course these Biscoff Cupcakes (With Cake Mix). My son loves also it on these Brownie Cupcakes (From Scratch).
Recipe FAQs
Yes, the color of this frosting is perfect for such occasions. However, I don't recommend using it on a cake that will be exposed to hot and humid weather conditions (outdoor wedding). I think this would pair perfectly with my White Wedding Cupcakes too.
Yes. Since this frosting is firm and holds its shape, it's excellent for cake decorating and cupcake decorating and piping all sorts of designs. Check out my post on How to Decorate Cupcakes (Pipe or Frost Cupcakes).
You can use this frosting just like any other frosting under fondant. However, do not use it on cakes that will be served outdoors and exposed to hot and humid weather conditions. This frosting is not suitable/stable for those conditions.
No. Once it's whipped, its very fluffy and creamy.
Storage
- Make ahead- This can easily be made 1-2 days in advance.
- Room temperature- This can stay out for 2-3 hours.
- Refrigerate- In a sealed container for up to 1 week.
- Freeze- In a sealed container for up to 1 month. Thaw in fridge overnight and then whip it again to make it fluffy.
More homemade frosting recipes
- Easy Chocolate Buttercream Frosting
- Easy American Buttercream Frosting
- Strawberry Frosting (With Fresh Strawberries)
- Coconut Cream Chocolate Frosting
- Best Cream Cheese Frosting (Stable)
Recipe
White Chocolate Buttercream Frosting
Video
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Ingredients
- 2 cups Butter Unsalted
- 2 cups White chocolate chips
Instructions
- Place a non-stick saucepan over low heat and add chocolate chips and butter.
- Keep mixing while everything is melting. The butter and chocolate will start to separate and look very odd but don't worry.
- Once everything has melted, remove the saucepan from heat and let it cool down for 30 minutes.
- Now, refrigerate for 6 hours or until everything solidifies.
- Then, remove saucepan from the fridge and let it sit on the countertop at room temperature for about 20 minutes.
- Whip it for about 3 minutes (using a hand-held mixer or a stand mixer) until frosting is light and fluffy. Enjoy!
Notes
- To color this icing, I highly recommend using oil based food coloring to prevent the chocolate from seizing.
- Remember that you would need to re-whip the leftover frosting to make it fluffy again.
- Use good quality white chocolate for best flavor.
- Be sure to use unsalted butter to prevent this from becoming overly salty. You can use half salted and half unsalted butter if you want this to be less sweet.
- Read additional variations and tips above.
- Leftovers cane be stored in a sealed container for up to 1 week.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Connie
Where to get the proper coloring? You said it was “oil based”….like the colored Melt discs?
Abeer Rizvi
No, not the discs. These are oil-based food coloring or candy color, used specifically for coloring chocolate. I use the Chefmaster brand.
Tamie
Can I refrigerate for 24 hours before whipping to use or should I stick to the 6 hours as per the recipe?
Abeer Rizvi
You can refrigerate for 24 hours. That should not be an issue.
Daisy Stephens
How well does this frosting hold up at room temperature? I want to try it but worry that I'll come back and find it really sort or worse...melted.
Thanks, Daisy
Abeer Rizvi
It's perfectly stable at room temperature.
Sharon
Hi
First of all thank you for this recipe - I really enjoy making this frosting.
I have made it quite a few times - but I want to make it less sweet, so it actually fits a ( already sweet) cake - because it often becomes to sweet for my personal taste. Do you think its possible to add some lemon or lime juice and do you have any other advice to make it less sweet but still as delicious?
I look forward to hear from you.
kind regards from Denmark
Abeer Rizvi
This is supposed to be quite a sweet frosting and I am worried that adding lemon or lime juice would alter the flavor and make it more zesty or citrussy. However, my cooked flour frosting (ermine frosting) is not as sweet and might be a better choice (it's a cross between buttercream and this white chocolate frosting): https://cakewhiz.com/buttercream-icing/
Maria
Hi I was wondering if this is as sweet as the regular buttercream frosting? We love frosting but it’s just to sweet and I need to find one that’s a little less sweet.
Thank you
Abeer Rizvi
This one is really sweet because of the white chocolate.
Cream cheese frostings are usually less sweet. I also have an Ermine frosting which is not as sweet: https://cakewhiz.com/buttercream-icing/
Rita Vascimini
Which white chocolate do you recommend? Could I use merckens colored candy melts?
Abeer Rizvi
I don't recommend candy melts. I use Ghiradelli white chocolate chips.
Andromeda
Do you think this would work using half butter half high ratio shortening?
Abeer Rizvi
I have not tried that substitution to know what would happen. If you try it out, let me know how it goes.
Leah L
Can this be frozen?
Abeer Rizvi
Yes. Make sure it's frozen in an airtight container. You will have to rewhip again, once it thaws.
Katie Nohra
Amazing!... So tasty and so simple!..
I have to admit I wasn't sure if it was gonna work out until I took it out the fridge and whipped it up, but it came out honestly as probably one of the best frostings I have ever used...
I used it on my daughters birthday cake (strawberry cake) and all the guests and birthday girl loved it
Melanie
Can't wait to try this! Does it work with white candy melts (like Wilton)? And does it have to be a non-stick pan, or does that just help? Thank you for sharing.
Abeer Rizvi
Yes, you can use candy melts. I have noticed the flavor is best when you use high quality white chocolate like Lindt or Ghiradelli. Non-stick pan prevents sticking and burning. That's why I recommend it.