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.
Chocolate buttercream in a stand mixerStart 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…
Top view of chocolate chips and butter in a saucepanAnd melt over medium low until they are melted together.
Top view of melted chocolate and butter in a saucepan with a whiskIt will be remarkably thin. I mean, you use a whole pound of butter, remember?
Melted chocolate and butter in a saucepan with a spoonNow, 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.
Melted butter in a saucepanI even flipped it over to show you that it really is a solid block.
Hilarious.
Solidified butter in an upside-down saucepanLet that come back up to room temperature and dump it into your mixing bowl.
Thick chocolate buttercream in a stand mixer bowlBeat 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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Wendy Gilbert
September 16, 2020 2:09 pm

Can you use dark chocolate?

Mary Ann
June 7, 2020 10:04 pm

Excellent recipe! I did this using white chocolate for strawberry cake.
It’s amazing. I’m doing this again for my son’s birthday. I added nothing as it was sweet enough! Thank you.

Mary
May 4, 2020 2:14 am

Must u wait Till solid before we can use ?

Can I use after few hours of chilling.

Mary
March 22, 2020 12:12 pm

Does it need to be refrigerated?

Mary
March 22, 2020 8:33 pm
Reply to  Shelly

I mean for after I pipe my cupcakes?

T
October 9, 2019 10:32 am

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

Elsa
October 7, 2018 12:08 pm

Is it regular butter or unsalted butter?

Shanti
September 12, 2018 6:47 am

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
March 23, 2018 9:47 pm

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
February 1, 2018 10:56 am

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

January 15, 2018 7:38 am

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
October 18, 2017 10:12 am

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

Chris
September 28, 2017 1:29 pm

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 ?

Chris
September 28, 2017 4:57 pm
Reply to  Shelly

Thank you Shelly!!! After i frosted my cake, i found i did NOT NEED TO ADD ANYTHING ELSE!! Sooo delicious!! I thank you from the bottom of my heart for this easy delicious recipe!
I am so grateful to have found this since I am like so many others that hated trying to make frosting work!! Sheer genius on your part thank you !!!

Bella
September 15, 2017 10:51 am

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
August 9, 2017 1:26 am

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

allison
July 27, 2017 3:20 pm

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??!

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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