White Chocolate Buttercream Frosting
Quick and easy 2 ingredient white chocolate buttercream frosting recipe 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.
Servings: 4 Cups
Calories: 1298kcal
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
- 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
Calories: 1298kcal | Carbohydrates: 53g | Protein: 6g | Fat: 120g | Saturated Fat: 75g | Cholesterol: 262mg | Sodium: 891mg | Potassium: 284mg | Sugar: 53g | Vitamin A: 2865IU | Vitamin C: 0.4mg | Calcium: 206mg | Iron: 0.2mg