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.
Start 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…
And melt over medium low until they are melted together.
It will be remarkably thin. I mean, you use a whole pound of butter, remember?
Now, 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.
I even flipped it over to show you that it really is a solid block.
Hilarious.
Let that come back up to room temperature and dump it into your mixing bowl.
Beat 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.
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
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Easy Chocolate Buttercream
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 lb (2 cups) butter
Instructions
- In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.
- When melted, cool completely and chill until solid.
- Remove from fridge and allow to come up to room temperature.
- 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.
If you frost a cake and then chill it, what is the consistency when you go to serve it at a party?
Thanks
Just allow it to come to room temp before serving!
Hi Shelly,
Planning to bake a birthday cake for my dad using this recipe, only problem is, I’ll need to carry it with me on a plane for 13 hours 🙁
What are the chances of it surviving at room temperature for that long? I understand most buttercream can survive room temp for a few days but just wanted to make sure this could too.
Thanks for your help! 🙂
It will be fine at room temperature.. I can’t imagine carrying a cake on an airplane! You’re a brave woman!!
I found this recipe a couple months ago on Pinterest and I’ve been making a quarter batch every other week to just eat with a spoon over a few days… Not the healthiest idea, but probably the most delicious! Thank you for sharing!
I tried this because of all the great reviews. Made it exactly per the recipe, including step by step. This was the grossest stuff ever. NOT sweet at all, tasted like chocolate butter. Period. I salvaged it by adding about a cup of powdered sugar and some almond extract. Now its just a lightly sweet sorta chocolaty buttercream. I used good chips, and good butter, thought I put the good stuff in, I’d get good stuff out. wrong.. my additions made it usable, but still sorta “eh” not chocolaty enough for the cake recipe I was using.
SO sorry to hear you weren’t satisfied, but glad you were able to make it work to fit your taste with the addition of powdered sugar. Yes, the frosting is completely different than a traditional buttercream, I mentioned that in the post, and so I do understand that everyone may not love it. Thanks for your feedback!
THIS IS FREAKING FANTASTIC. SO FLUFFY OH MY GOODNESS. AND PALEO TOO. I AM OFFICIALLY IN LOVE WITH THIS FROSTING. THANK YOU FOR ETERNITY.
could you use this under fondant?
Yes, you could! But allow it to set on the cake before covering in fondant.
How long does it need to set in fridge? I had mine over night and it doesn’t look like picture? Please help!
I actually found it on ebay, the brand is Ovenex and it’s a vintage baking sheet!
Omg! Just made this frosting and it’s ah-mazing! I added a little orange zest to frost an orange cake! Incredible. Thx for the recipe!
Hi,,, the recipe really very easy but I notice there is no powdered sugar to sweetened the frosting? Is it possible I can add a powdered sugar on it? And how much?
Cosette
You could add powdered sugar if you wanted to… I like this frosting without it. It’s a very unique frosting… but if you would like to add powdered sugar start with adding one cup at a time until you reach the desired flavor!
could u add food coloring to this?!
You could add an oil based food coloring, yes.