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.
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.
Sherry
Does this crust well?
Abeer Rizvi
It doesn't crust as well as my American buttercream frosting.
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.
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!
Krista
These look amazing! Be great for a party!
Abeer Rizvi
Oh yes! They would be perfect for party cakes and cupcakes!
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
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.
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!
katerina
What a brilliant idea!! These cupcakes are absolutely perfect!!
Abeer Rizvi
Thanks Kate!
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