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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421 Responses
  1. I totally agree! Buttercream and all frostings deserve their own dessert category, in my opinion (: This chocolate buttercream looks so dreamily delicious; I’d love to try it out sometime!

  2. Chelsi

    This looks delicious! Have any thoughts for a white buttercream that is this simple and delicious?!! Have a birthday party this coming weekend that I am looking for a delicious black and white buttercream frosting recipe! Think I found the chocolate…

    🙂 🙂

  3. Carrie

    Do you use real butter? If so, does it matter if it’s salted or unsalted? And do you taste the butter really strong?

    Definitely going to have to try this! I’ve been looking for a chocolate buttercream recipe that I love. This may be it!

    1. Shelly

      Yes, real butter, and I used salted. The butter flavor isn’t really strong, actually. I thought it would be, but it’s not. I mean, clearly you taste that it has butter in it, but it’s kinda magic how it happens!

  4. Roma

    How much time does the frosting take to thicken in the refrigerator?
    And how long did it take to come to room temperature?
    Looks A-Maz-ing!!

    1. Shelly

      Mine took a few hours to totally solid up. To come back to room temperature, about an hour. If it’s still a bit cold, it will still be fine 🙂 I’ve done it both ways and have gotten a smoother consistency when I let it come all the way back to room temperature , though!

      1. Akila Gopalakrishnan

        Hi Shelly, Super excited to try this. I don’t have that much time to solidify the chocolate in the fridge – is it a good idea to freeze it? Thanks!

      1. Laura

        This is the recipe from the old Time-Life series, Foods of the World, the American volume (page 182):

        Chocolate Sour Cream Frosting

        18 oz semisweet chocolate bits
        1/4 teaspoon salt
        11/2 cups sour cream, with the fridge chill off or even slightly warmed.

        Melt the chocolate in microwave or in a double boiler. Stir in the other ingredients. Frost the cake.

        The miracle of this frosting is the texture while warm — it spreads like whipped cream. So easy and forgiving. Then, when it cools off, the chocolate firms the whole thing up to a texture like fudge. Perfect.

      2. Anonymous

        Please don’t take this as an offence but I hate the fact that you need so much butter. You could have added honey instead. I have my own baking blog and I figured out that you can use cocoa powder, a little bit of butter, and honey to make amazing buttercream. You should try it.

  5. Wow! I definitely have to try this. I’ve done the Wilton Chocolate buttercream and all I have to say is YUCK. I like the vanilla version but there’s just something about adding cocoa to it that turns it nasty! Thanks so much for the post. My mom loves whipped type of frosting and she’s turned off by the chocolate wilton version too, so now I hope we have an alternative!

  6. I’ve never seen a technique like this before! This is pretty amazing. Out of curiosity, have you ever tried it using white chocolate chips? I’d assume it’d be the same result but wasn’t sure if the sugar/fat content would be off.

    Either way, this is absolutely on my Must Try list!

  7. What is this sorcery?! That looks absolute delish and I love the simple procedure – though I imagine it being hard waiting for it to get to the solid block state 😉

  8. Amelia

    Hello, This looks amazing!! You’re talking to a ‘buttercream connoisseur’ – for the last 10 years since I was 7, my sister and I would make a little tub of buttercream and eat it in front of the TV before mum got home..! Haha. This recipe looks so delicious, definitely trying that tonight on the cakes I just baked!

        1. Shelly

          I am not so sure about that… I bet it would be fine, but it would need to set up for a few hours before you covered it!

  9. Laura Pokas

    Looks delish and perfect on the spoon. Do you have any experience on how it holds up? Does it keep its shape if piped on a cupcake or between layers of a cake?

    1. Shelly

      It definitely keep sit shape, I piped it on cupcakes and it was fantastic. I’ve frosted a cake with it, with no issues. Like I said, the color deepens the longer it sits, but that just makes it look more chocolaty! I honestly even left my cupcakes out at room temperature overnight without refrigeration with no issues at all!

      1. Christi

        Do you have a recipe for peanutbutter buttercream? I use butter, peanutbutter, powered sugar and milk. I can never get it light anf fluffy and it is always a different consistency! Thanks

          1. Marla

            I substituted white choc chips and it worked well. Color was yellow after melting and went to white after beating.

        1. Christy

          Here is a peanut butter buttercream recipe:

          4 sticks unsalted butter, room temp
          2 tsp vanilla
          1/2 tsp+ almond extract (important!)
          6 cups powdered sugar
          1/4 cup peanut butter (probably more, to taste)

          Whip butter in electric mixer until very light in color and fluffy. Scrape down bowl, add extracts and mix for a few more minutes. Add the powdered sugar 2 cups at a time, beating well between additions and scraping down bowl. Add the peanut butter, whip… taste… adjust the peanut butter if you’d like.

          YUM!

          Thanks for the chocolate buttercream recipe, I’m going to give it a whirl tonight!

        2. Sarah

          You could add a peanut butter powder like PB2 or Jiff powder to your icing to up the peanut butter flavor. Just beware that it tends to thicken the icing and you may have to thin it down.

        1. Kate

          Try using ghee. I’m allergic to dairy so I make my own ghee (aka clarified butter). It’s super easy and I think it tastes even better than butter. It’s basically cooked butter that is then filtered to get all of the milk proteins and lactose out. If he’s severely allergic and even the slightest bit of dairy could put him into anaphylactic shock, definitely not worth the risk, but if he’ll just suffer a little rash and GI upset, definitely worth finding out if he can tolerate ghee. It’s a life changer when you can put ghee on everything. I even bring a small jar with me so I don’t have to eat plain veggies when we’re out at restaurants, margarine is really bad for our health. I recommend staying away from it. Good luck!

        2. maria

          You can use vegetable shortening, add a pinch of salt as well though. It won’t be the exact flavor because butter can’t be beat. Melt chocolate first then add shortening to standing mixer wait until it cools completely and whip again.

      1. Pamela Derouen to Emily

        Ounces
        0.032 ounces
        1 ounce
        2 ounces
        2.66 ounces
        3.5 ounces
        4 ounces
        6 ounces
        8 ounces
        16 ounces
        35 ounces and 2 Tbsp. Pounds
        *
        1/16 lb.
        1/8 lb.
        *
        1/5 lb.
        1/4 lb.
        3/8 lb.
        1/2 lb.
        1 lb.
        2.21 lbs. Cups
        1/4 tsp.
        1/8 cup (2 Tbsp.)
        1/4 cup
        1/3 cup
        *
        1/2 cup
        3/4 cup
        1 cup
        2 cups
        2 1/4 cups Grams
        1 gram
        28.35 grams
        58 grams
        75 grams
        100 grams
        115 grams
        170 grams
        227 grams
        454 grams(.45 kg)
        1 kilogram

        1. Pamela Derouen to Emily

          Cups
          1/4 tsp.
          1/8 cup (2 Tbsp.)
          1/4 cup
          1/3 cup
          *
          1/2 cup
          3/4 cup
          1 cup
          2 cups
          2 1/4 cups Grams
          1 gram
          28.35 grams
          58 grams
          75 grams
          100 grams
          115 grams
          170 grams
          227 grams
          454 grams(.45 kg)
          1 kilogram

      2. Carol

        ! bag of chocolate ships
        1 package/ brick or however you get 450/454 grams of butter in your neighbourhood.
        That’s it
        Enjoy

      3. Desiree Boyd

        The recipe is in a 1 to 1 ratio so as long as you keep that ratio the frosting will work out so you go 500g of chocolate to 500g of butter you will be fine. Which should be equivalent to 2 cups in metric.

Leave a Reply

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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