This quick and easy 2 ingredient white chocolate buttercream frosting is rich, creamy and fluffy. It's great for piping cupcakes and frosting cakes.
Today's easy recipe is going to knock your socks off just like my Almond Buttercream Frosting. I was first introduced to this frosting a few months ago at a very small community carnival with games, food and a lot of other family activities. 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.
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This white chocolate frosting is:
- Rich
- Creamy
- Fluffy
- Sweet
- Easy to make with just 2 ingredients!
- Holds its shape and pipes really well!
Here are some TIPS for making PERFECT white chocolate buttercream frosting:
- 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. It makes a big difference!
- You MUST refrigerate this mixture overnight (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. Anyways, you can also tint this frosting in any other color, using oil-based candy colors. DO NOT use liquid food coloring or basic gel coloring! They can cause the chocolate to seize and ruin the texture.
- Refrigerate leftover icing and use within 1 week.
- Remember that you would need to re-whip the leftover frosting to make it fluffy again.
Here are some common questions and answers about this frosting...
How to make easy white chocolate buttercream frosting and filling?
The process is very simple. You melt butter and white chocolate chips together, chill the mixture until it solidifies and whip until mixture fluffy. This works great as a frosting or filling for cakes and cupcakes. It's also a great filling for macarons.
Can you use white chocolate buttercream frosting for wedding cake? Wedding cupcakes?
Yes, the color of this frosting is perfect for wedding cakes. However, I DON'T recommend using it on a cake that will be exposed to hot and humid weather conditions (outdoor wedding).
Can you use white chocolate buttercream for decorating/ decoration and piping?
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.
How to use use white chocolate buttercream for under fondant?
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.
How to make frosting without icing sugar or powdered sugar? Did you forget that in your recipe?
You are in luck! This recipe is made without icing sugar or powdered sugar. It's not necessary at all.
How to store white chocolate buttercream icing? How long does white chocolate buttercream last?
Store frosting in a plastic container with a tight lid in the fridge for up to 1 week. Remember that you would need to re-whip this frosting to make it fluffy again.
Since this frosting is very SWEET, I recommend pairing it with cupcakes that are not too sweet.
What cupcakes to pair with this icing?
- Best chocolate cupcakes
- Vegan chocolate cupcakes
- Favorite vanilla cupcakes
- Coffee cupcakes
- Orange cupcakes
- Chocolate cherry cupcakes
More homemade frosting recipes
- Orange buttercream icing
- Chocolate buttercream icing
- American buttercream frosting
- Mango frosting
- Seedless strawberry frosting
- Coconut cream chocolate frosting
- Best cream cheese frosting
- Seven minute frosting
Recipe
White Chocolate Buttercream Frosting
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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!
Video
Notes
- Read my tips above.
- Refrigerate leftover frosting and use within 1 week.
- Remember that you would need to re-whip the leftover frosting to make it fluffy again.
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.
Erin
You've blown my mind a little bit with this TWO INGREDIENT BUTTERCREAM! Seriously. Such a brilliant idea! And it's soooooo pretty.
Abeer Rizvi
It blew my mind too! I swear it pipes like a charm! heheh
katerina
What a brilliant idea!! These cupcakes are absolutely perfect!!
Abeer Rizvi
Thanks Kate!
Angie
I have to admit that I've never made frosting without powdered sugar! I can't wait to try this! yum!
Abeer Rizvi
Let me know how it goes... it's super easy!
Dee
This is just in time for our holiday baking, and I love that it doesn't use powdered sugar -- it gets everywhere, especially with the kids helping!
Abeer Rizvi
I know exactly what you mean. My little one likes it to "snow sugar." He literally throws fistfuls of sugar in the air and stands there with is mouth open to catch the little specks...hahahha.
Brandy
Oh my gosh! Look at this! SO simple! It would be really hard not to just eat it with a spoon!
Abeer Rizvi
hahaha! I hear ya! I kept "sampling" the frosting while piping these cupcakes
Krista
These look amazing! Be great for a party!
Abeer Rizvi
Oh yes! They would be perfect for party cakes and cupcakes!
Holli
Hello! Thanks for sharing your recipe! I am looking for a white frosting recipe that wasn't your typical vanilla. I want to attempt this but was wondering about how many cupcakes this recipe will frost?
Abeer Rizvi
That depends on what type of design you are doing on your cupcakes. If you are just frosting with a spatula, you can easily frost 24 cupcakes. However, if you are piping those really tall swirls on cupcakes, you will probably get about 18 cupcakes. Hope this helps. Let me know how it goes
Holli
I does help! Thank you! Trying them out next weekend!
DENICE WOODRUM
Can I use a mixture of chocolate and white chocolate chips if I don't have enough of one to use alone?
Abeer Rizvi
You can but the flavor would be different and it would no longer be white obviously...heheh.
Sherry
Does this crust well?
Abeer Rizvi
It doesn't crust as well as my American buttercream frosting.
Angela
Do you think that pouring ganache over the top and letting it run down the sides would work with this?
Abeer Rizvi
Yes, it will work as long as the ganache is not too hot. Be sure to chill the cake first so the frosting chills up a bit.
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.
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
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.
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.
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/
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/