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
PrintEasy 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.
The butter should be salted or unsalted? Plz do reply as I need to try out this recipe! Thanks!
I use salted!
Is the butter unsalted??
I used salted
Not very good. Wasted a bag of Guittard chips. Odd texture, too much butter gave us an upset stomach.
Does it stay soft and fluffy
after a cake or cupcake is frosted, does it freeze well?
How does this freeze on cupcakes?
Love the frosting does it do good in hot temp
If it’s too warm it will definitely get soft, but it does hold shape really well!
I made this with milk chocolate chips and salted butter and it’s SOOOO salty!! I normally use salted butter in my buttercream. Anyone else had this happen?
I’m wondering if it would be better with unsalted butter or maybe half salted and half unsalted. Mine seems a bit more salty than I like, but absolutely LOVE the ease of this recipe. Thank you so much!
Woooow!!! This recipe is epic.
Will it work the same if i substitute chocolate chips with chocolate bars? For eg: a dairy milk bar. If so how many cups of that will i need?