2 Ingredient Chocolate Frosting

Fluffy Chocolate Buttercream ~ Only 2 ingredients for the easiest and most delicious chocolate buttercream ever!

This is pretty much the easiest post I have written in quite some time.

I realized that I have made things a little complicated lately…multiple steps, lots of ingredients…ALLTHELAYERS!

Ain’t nobody got time for complicated.

 

So what we’re doing today is making frosting.

I mean, why not?

 

Plus, this is the fluffiest, easiest chocolate buttercream ever.  And there are only 2 ingredients in there.

2 Ingredient Chocolate Buttercream?  Yep.

I talked about this frosting back on THIS POST.  But I really felt like it deserved it’s own entire post, because well, it’s THAT good.

So let’s talk Easy Chocolate Buttercream.
 photo IMG_0135_zps9e3d728e.jpgStart with a bag of chocolate chips and 2 cups of butter.

I know this seems excessive. But it’s buttercream…while it should be a food group, it isn’t.

 

I’d like to think that using a good chocolate makes a huge difference, and while it certainly is good when using fancy chocolate, does it make a whole lotta difference? Not in my world.

Plop those in a saucepan…
 photo IMG_0711_zpse77b6a16.jpgAnd melt over medium low until they are melted together.
 photo IMG_0714_zpsd975f012.jpgIt will be remarkably thin. I mean, you use a whole pound of butter, remember?
 photo IMG_0719_zps24453305.jpgNow, let that set up. I stuck mine in the fridge until it was a solid block.

I know it looks kind of gross..some of the butter separates to the top. It’s fine, though…I promise.
 photo IMG_0761_zps3d0839e2.jpgI even flipped it over to show you that it really is a solid block.
Hilarious.
 photo IMG_0763_zps4c7a418b.jpgLet that come back up to room temperature and dump it into your mixing bowl.
 photo IMG_0765_zps874d2ff9.jpgBeat that up for about 2 minutes on medium speed.

Magically the color turns from dark brown to light brown.
It goes from dense and thick to light and fluffy.
Fluffy Chocolate Buttercream ~ Only 2 ingredients for the easiest and most delicious chocolate buttercream ever!As the frosting sits, the color will deepen, which is totally fine!!
You need to go make this.
Like NOW!

 

Try it on top of my favorite Yummy Chocolate Cupcakes!

 

And if you’re wondering if this works with White Chocolate Check out this WHITE CHOCOLATE BUTTERCREAM

 

Print

Easy Chocolate Buttercream


Ingredients:

  • 2 cups semi-sweet chocolate chips
  • 1 lb (2 cups) butter

Instructions:

  1. In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.
  2. When melted, cool completely and chill until solid.
  3. Remove from fridge and allow to come up to room temperature.
  4. Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.

Notes:

Makes enough frosting to filling and frost an 8″ layer cake, or frost 24 cupcakes.
Store refrigerated, but allow to come back to room temperature before serving.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Mary
Mary

Does it need to be refrigerated?

T
T

Is it possible to make this vanilla? I’m not a big fan of chocolate.

Elsa
Elsa

Is it regular butter or unsalted butter?

Shanti
Shanti

I just wanted to say THANKS so much for this recipe. I just made it to frost a Hot Chocolate Cake, and it was so light, airy, not too sweet and it even held up in the high heat and humidity here. This was a frosting that almost didn’t happen!I had stuck the melted choc and butter in the fridge and realized I only had less than 2 hours to go, panicked thinking I had to make another frosting, then decided to put the bowl over another bowl with ice in it and stick it in the freezer. 20 mins… Read more »

Zia
Zia

Hi. When I put it in the refrigerator, should I cover it? Plastic wrap? And do I need to have the plastic touching the chocolate mixture? Thank you

Chrissy
Chrissy

It doesn’t taste like frosting. It tastes like chocolate butter and needs to be sweeter. Worth the try but i wasn’t too happy with the taste

Rolaine

Hi Shelly! I loved your Swiss Meringue Buttercream (http://cookiesandcups.com/fancy-frosting/) and was wondering if I could do the same technique you have here (melting chocolate and butter and letting them cool) to make a chocolate version Swiss Meringue? Many thanks!

Jamie
Jamie

This stuff is amazing. Perfect for my “Dark as Sin” cupcakes. Everyone at work wants the recipe but it’s our little secret.

Chris
Chris

Hiiii what it hurt to add just a tinge of vanilla and maybe just a little more sweeter of some kind??
not much… just a little!!
but what ?

Bella
Bella

I’m thinking of using this as a filling for cupcakes. I may not be able to refrigerate them (they’d be made the morning of, eaten like 8 hours later). Would the frosting break down during that time? Any help is appreciated. 🙂

Annir
Annir

Does it make a difference if you use milk chocolate chips instead of semi sweet?

allison
allison

I wanted to add a pinch of sweet because I felt it needed a bit. I had a brain fart and used granulated sugar instead of powdered sugar and now its gritty. ANy recommendations to fix it or am I fresh out of luck??!

Jaya
Jaya

The butter should be salted or unsalted? Plz do reply as I need to try out this recipe! Thanks!

Brenda
Brenda

Is the butter unsalted??

Terie
Terie

Not very good. Wasted a bag of Guittard chips. Odd texture, too much butter gave us an upset stomach.

Leah

Does it stay soft and fluffy

Nathalie
Nathalie

after a cake or cupcake is frosted, does it freeze well?

Jeannie
Jeannie

How does this freeze on cupcakes?

Maria fawal
Maria fawal

Love the frosting does it do good in hot temp

Amanda

I made this with milk chocolate chips and salted butter and it’s SOOOO salty!! I normally use salted butter in my buttercream. Anyone else had this happen?

Melissa
Melissa

I’m wondering if it would be better with unsalted butter or maybe half salted and half unsalted. Mine seems a bit more salty than I like, but absolutely LOVE the ease of this recipe. Thank you so much!

Maria Joe
Maria Joe

Woooow!!! This recipe is epic.
Will it work the same if i substitute chocolate chips with chocolate bars? For eg: a dairy milk bar. If so how many cups of that will i need?

Joy
Joy

Help….mine turned out bitter!!! Why? ?

Sonya
Sonya

About how long does it take to get solid?

Jackie

Hi is it milk chocolate or dark chocolate u use for this recipe !
Is it solid enough to hold fondant icing placed on a cake with frosting on it ! Cheers

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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