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.
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!!
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!
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!
You can… just as long as you bring it back to room temperature before mixing!
I love easy frostings! This one looks so good! I tried a frosting one time that was just melted chocolate and sour cream, I was skeptical at first but it turned out to be so good!
OH! I need that recipe! How cool!
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.
Amazing! TOTALLY trying this!
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.
BUTTERcream.
Love this. Can’t wait to try it! Have you tried other chips such as butterscotch etc?
I haven’t yet, but a few people have asked me the same question and I think an experiment needs to be had!
is the butter salted or unsalted??
I use salted, but you can use either!
Do you know how many cupcakes this recipe will frost if you make a swirl on top of them? Thanks!
How nice not to have to worry about powdered sugar and whether you can get it stiff enough without making it sickeningly sweet! What a simple/wonderful recipe. I might eat it all before it makes it onto a cake though….
Can I just say that I am THE WORST at making chocolate frosting. Whew confession!
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!
This buttercream looks amazingly good!!
Simply delicious. Super fast, love it!
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!
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 😉
My thoughts exactly! What is this sorcery!? If this works for me I will never make another iceing! Thank You!