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.
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