Made the 2 ingredient chocolate cake and wanted some white chocolate frosting. I found this recipe but it wasn’t low carb so I swapped out the sugary chocolate for a Stevia sweetened one, but you could use an unsweetened one if you like. As with the cake it only has 2 ingredients but it does take a bit of preparation.

Original recipe was on cookiesandcupcakes.com



450g/2 cups butter

350g/2 cups sugar free white chocolate chips


In a medium saucepan combine butter and white chocolate chips, melt together over low heat, stirring. The butter and white chocolate will separate but keep stirring.

When everything is melted remove from heat and allow to sit for 15 minutes.

Place saucepan in fridge and refrigerate until the mixture becomes solid, at least 3 hours or overnight.

When you’re ready to prepare the frosting, remove from fridge and let it sit out at room temperature for about 30 minutes to take the chill off.

Place mixture in a bowl of stand mixer and beat for 2-3 minutes until frosting becomes light and fluffy.

Pipe or frost cupcakes or cake.


If you make ahead, you can store at room temperature for up to a day. If storing for longer store in the fridge, you will need to whip the frosting again as it will go solid again.

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