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.
 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



Easy Chocolate Buttercream


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


  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.


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. Jacqueline

    OMG I’m so excited to try this icing,you are a genius!!! I’ve been trying different recipes to put on my son’s Coconut flour Birthday cake and with no success as I will not used anything artificial 🙂 He want’s red icing and I tried beets and raspberries but had no red only pink ;'( So I am now going to make your chocolate icing as I have only a week left and feel defeated!!!

  2. Checking in to say that I made a batch of this last night. And ate like half of it with no intentions of frosting a cake whatsoever. This is definitely a keeper. I wasn’t sure it would turn out for me but it did… I made sure that everything chilled until completely solid. This is now a go-to chocolate frosting for sure. Thanks so much for this recipe!

  3. Andrea

    Holy cow this was amazing! My 10 year old made this (with pb and chocolate chips), and it’s turned out great! It tastes like Reese’s pb cups in frosting form!!! Thanks for the awesome recipe.

  4. Ellie

    I made this for my sister’s graduation party and while it was DELICIOUS it was very runny and I had trouble piping it. ): I’m sure it was my error, not the recipe so any ideas on what I might’ve done wrong?

    1. Shelly

      Well, it is a softer frosting, but it shouldn’t have been runny… did you let the chocolate and butter chill until it was solid? Did you use real butter, as opposed to margarine?
      Are you in a warm climate…or in an air conditioned kitchen? Sorry so many questions 😉

  5. This looks great! I’m glad it’s super easy too–I’m horrible when it comes to making desserts. But hey, this is definitely a start! lol

  6. Gerri Faye Oosterhoudt

    Perfect timing….I am baking my hubby a cake today and will use this recipe..One can NEVER go wrong with chocolate and butter. Will let ya’ll know the results later. THANK-YOU…:-)

  7. Paula B.

    So simple and with things I always have on the shelf. Sharing this one and wondering where it was last weekend when I was searching for a good frosting for my mil’s birthday cake?????

  8. Monica Wadsworth

    Hi Shelly. 2 questions:
    Does this icing “crust” so that it can be smoothed on a cake?
    Will the icing get as hard again after it is whipped like it did when in the fridge in the first place?

    1. Shelly

      It doesn’t really crust, no, but it gets slightly stiff.
      And yes, it does get hard when placed in the fridge, but when brought up to room temperature it becomes the consistency after you whip it. I refrigerated a cake I frosted with it just uesterday and when I took it out of the fridge it was hard, but after sitting out for about 20 minutes it was perfect…just like any other frosting, really 🙂

    1. Shiloh Hand

      This is essentially a whipped ganache. I make it often. Works really well when I have to travel with a cake because it sets up quite firm when you refrigerate and softens by the time I have to serve it. You can also use it un-whipped to pour over cakes as long as you stir it frequently as it cools to prevent the separation. It will be a darker color, though.

  9. Would you mind if I added a couple of cups of toasted pecans to that bowl!
    Oh my goodness Shelley!
    This is the most beautiful chocolate frosting ever!
    I’ll be coming back to this recipe…over and over again!

  10. Beth

    I tried this using milk chocolate chips and it tasted delicious but was REALLY soft – too soft for piping! Do u think it was because I used milk chocolate? I know when making ganache you use different ratios of chocolate: cream based on the type of chocolate (because of fat content) – I wondered if this may be the same? I will definitely try again with semi sweet because it was yummy!!

    1. Shelly

      I imagine that using the milk chocolate definitely played a part into it being a softer consistency. All in all it’s a soft frosting, but I have piped it on cupcakes in the past and it’s worked great!

  11. You are killing me…I have died looking at the pictures. I have been off sugar for 27 days f(or health reasons) and I really want to say screw it all!!!!

    1. Tina~

      Can you use honey? I make chocolate chunks using coconut oil, raw cacao and honey, warm just to melting stage and then cool. It makes a wonderful chocolate for all purposes.

  12. Chris

    Wow, this looks divine! I have never mastered frosting, as the powdered sugar always messes me up. I think I may be able to pull this off! Thanks for sharing!

  13. I usually don’t like buttercream, but this looks amazing! I’m going to have to give it a try. My ultimate favorite frosting is ganache which is basically heavy cream and chocolate chips. I’m all about simplicity!

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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