One of my best friends just had a birthday, and when it came time to make her dessert, I knew exactly what to turn to for an extra special treat: this white chocolate buttercream we told you about a little while ago!

The recipe seemed like it couldn’t be easier, especially considering how short – and delicious! – the ingredients list was. It seemed like the perfect simple topper to some festive birthday cupcakes.

Well friends, it wasn’t quite as simple and easy as I hoped, but the results were absolutely still delicious! I’ll definitely be trying this one again, and with what I’ve learned this time around, I think it’ll be even better. Read on to learn from my experience and see how you, too, can get the best 2-ingredient white chocolate buttercream.


  • 2 cups butter
  • 2 cups white chocolate chips
OP LvH White Chocolate Buttercream Ingredients


  1. Combine both ingredients in a medium saucepan. Melt them over low heat, stirring continually.
    Yes, yes, I did somehow end up using a frying pan instead of a sauce pan . . . but it turned out just fine!

    In the original recipe, it’s noted that the butter and white chocolate will separate, but that’s OK! It’s true, but what’s important to note here is that the butter will rise to the top and form a kind of top layer over the white chocolate chips, making them a little difficult to see.

    OP LvH White Chocolate Buttercream Separating 2

    That, in turn, made it a little difficult to tell when the white chocolate was completely melted. Be patient and be really, really thorough with this step! Otherwise, you’ll end up with some solid bits of white chocolate in your finished product— which is not the worst thing in the world, but not quite the intended effect!
  2. Once completely melted, remove from the heat and let sit for 15 minutes.
    OP LvH White Chocolate Buttercream Separating 1

    Use this time to make sure you have enough room in your fridge, because the next step is to . . .
  3. Place the saucepan in the refrigerator for 3 hours or overnight.
    I went for the three hour time, and Cookies and Cups usually lets hers sit in the fridge overnight. The mixture was solidly cold for me after three hours, so you can choose whatever time period works best for your schedule!
  4. When you’re ready to make your frosting, take it out of the fridge and let it sit for 30 minutes.
    I’d recommend letting it sit out for a little bit longer than 30 minutes – maybe 45 minutes or even an hour instead – to let it really soften. Otherwise, you might, like me, struggle with the next step, in which you . . .
  5. Place the mixture into the bowl of a stand mixer and beat for 2 to 3 minutes, until light and fluffy.

    Change that “2 to 3 minutes” to “5 to 7 minutes.” I am pretty sure Cookies and Cups and I have the exact same stand mixer, but she must be a wizard with hers because it took me a lot longer than two or three minutes to get this mixture to reach a state even beginning to resemble “light and fluffy.” You will definitely want to put your mixer and your patience on the high setting.
  6. Use frosting as you like and enjoy!
    OP LvH White Chocolate Buttercream Final Cupcake
    I will confess, guys, that at first I found this frosting just a little difficult to pipe at first. It’s possible that I should have whipped it in the mixer for even longer, or even that those bits of leftover un-melted white chocolate were messing things up for me a little. I’m happy to report though, that the longer I did it, the easier it became.

So was the final product worth it? Friends, ABSOLUTELY. This frosting is sweet – just a little more so than other frostings – and full of that white chocolate flavor. I think it pairs perfectly on top of some basic vanilla – or homemade “Funfetti,” as I did here! – cupcakes. You could store at room temperature for a day. I kept my frosted cupcakes in an airtight cupcake container, and a day later the frosting tastes even better than it did the night I made it. If you want to make the frosting way before you pipe or spread it onto to your (cup)cake(s), than store it in the fridge, but do bear in mind that you’ll need to rewhip it, as it will become solid.

My biggest pieces of advice to anybody looking to make this recipe are a) be very patient with the melting process and be absolutely sure that everything is thoroughly melted, b) plan ahead for the time the mixture needs to set in the refrigerator, and c) have patience. If I can get such good results even with the mistakes I made, just think of what we can all accomplish when we do everything perfectly! Do you think you’ll give this one a try, or did you make it back when we first shared it with you? Tell me about YOUR experience!