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.
Is it regular butter or unsalted butter?
I use salted, but it’s a personal preference! If you use unsalted you might want to add a pinch to enhance the chocolate flavor!
I just wanted to say THANKS so much for this recipe. I just made it to frost a Hot Chocolate Cake, and it was so light, airy, not too sweet and it even held up in the high heat and humidity here.
This was a frosting that almost didn’t happen!I had stuck the melted choc and butter in the fridge and realized I only had less than 2 hours to go, panicked thinking I had to make another frosting, then decided to put the bowl over another bowl with ice in it and stick it in the freezer. 20 mins later it was hard, thank god, but when I mixed it up there were some bits inside that had not hardened. Panic again. However after some mixing it all became hard. I almost couldn’t believe my eyes as it was whipping in the mixer, it went so light in color and extra extra fluffy in texture. Disaster averted! Lol I had never felt so relieved. Thanks again!
Hi. When I put it in the refrigerator, should I cover it? Plastic wrap? And do I need to have the plastic touching the chocolate mixture? Thank you
you can cover it if you plan on leaving it in the fridge for any length of time, say a few days…otherwise I always leave it uncovered 🙂
It doesn’t taste like frosting. It tastes like chocolate butter and needs to be sweeter. Worth the try but i wasn’t too happy with the taste
Hi Shelly! I loved your Swiss Meringue Buttercream (http://cookiesandcups.com/fancy-frosting/) and was wondering if I could do the same technique you have here (melting chocolate and butter and letting them cool) to make a chocolate version Swiss Meringue? Many thanks!
I believe that would work!
This stuff is amazing. Perfect for my “Dark as Sin” cupcakes. Everyone at work wants the recipe but it’s our little secret.
Hiiii what it hurt to add just a tinge of vanilla and maybe just a little more sweeter of some kind??
not much… just a little!!
but what ?
It wouldn’t hurt to add vanilla of course. And some people have added powdered sugar. You could also use milk chocolate, which is a sweeter chocolate!
Thank you Shelly!!! After i frosted my cake, i found i did NOT NEED TO ADD ANYTHING ELSE!! Sooo delicious!! I thank you from the bottom of my heart for this easy delicious recipe!
I am so grateful to have found this since I am like so many others that hated trying to make frosting work!! Sheer genius on your part thank you !!!
I’m thinking of using this as a filling for cupcakes. I may not be able to refrigerate them (they’d be made the morning of, eaten like 8 hours later). Would the frosting break down during that time? Any help is appreciated. 🙂
Does it make a difference if you use milk chocolate chips instead of semi sweet?
only in flavor 🙂
I wanted to add a pinch of sweet because I felt it needed a bit. I had a brain fart and used granulated sugar instead of powdered sugar and now its gritty. ANy recommendations to fix it or am I fresh out of luck??!