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.

Want To Save This Recipe?

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?

You might also like...

421 Responses
    1. Shelly

      I have never used milk chocolate.. it might not set up as stiff as semi-sweet, because milk is a bit softer, but I bet it would taste fantastic!

  1. Lianne

    Hi Shelly, Cannot wait to try out this recipe. Have you used this frosting when using cupcake toppers made out of sugar paste? I have a project which this frosting would work brilliantly with!

    Thank you

  2. tasneem

    HI shelly. sounds great.
    Pls can you tell me if the weight of 2 cups of choc chips in grams?
    and also if i could use cooking chocolate instead of chocolate chips, as chips are hard to get in my part of the world.
    thank you dear.

    1. Shelly

      2 cups of chocolate chips works out to be 12 oz. And it looks like 12 oz is 340 grams. I wouldn’t recommend using cooking chocolate, but if that’s all you have it will be fine. It’s simply a taste preference for me!

  3. Jodi Clay

    I live in Hawaii and made this for my son’s birthday cake. I was nervous it wouldn’t work because it’s warm here, but it was superb! I did have to keep the cake in the refrigerator but it only needed to sit out for 20 minutes before serving. Having a diabetic son I was so happy to make a frosting that wasn’t full of sugar – Thank you for this easy and excellent recipe!

  4. Carolyn

    This looks beautiful and delicious, and the consistency was accurate to your description, but I found the frosting to be very disappointing flavor-wise. This was extremely bitter and otherwise tasteless. I tried to add some powdered sugar (even though it wasn’t part of the recipe) to try and sweeten it a bit but it didnt not help. I would not recommend this or make it again in the future.

    1. Elizabeth

      I just tried to make this for a nearly-last-minute birthday cake for a friend who cannot eat corn(starch/etc). I, too, was very disappointed! Semisweet is just too, too bitter for a frosting with just the two ingredients, especially when it’s supposed to be the sweetest part of the cake! The consistency was okay, but I agree that it was bitter and otherwise flavorless. Perhaps chip brand DOES matter? Generic semisweet did NOT cut it! If I tried again, I might use my favorite brand of milk chocolate chips, a little less butter, and a dash of vanilla.

      Perhaps this would work better for dark chocolate fans?

  5. Nori

    Hi Shelly!

    I would like to check with you, how long will the frosting will able to hold up its shape after piping it on cupcakes? I would love to try this recipe. I am living in a warm climate country .

    1. Shelly

      My frosting held it’s shape completely for 2 days… If the climate is very warm, however, you might have an issue and need to keep it refrigerated.

  6. Such a good idea… I always feel ganache with cream is harder to set. This icing with butter has such a beautiful texture that holds its form on the cake for longer. Good stuff!

  7. Liesl

    I’m not in the US so could you tell me how many grams of choc chips it would be. I’m thinking of trying it with a dark chocolate slab….?

  8. Melissa

    Mine didn’t turn out fluffy. Not as runny as when it was melted but definitely not thick… What did I do wrong? Maybe I let it sit out too long before I whipped it?

  9. Michelle

    I am not a huge fan of chocolate but love white chocolate. Do you think this would work with a good quality white chocolate?

  10. Jennifer Ziemba

    Tried it and love it. So easy just takes a little time. My only complaint is that I thought it was too salty so I am going to try 3 sticks of unsalted butter and only one salted. I am going to try tiger white chocolate right now…. oh and thanks for the great recipe pure genius ; )

  11. Kolleen

    I’d like to suggest adding the time it takes for the chocolate to become solid into the actual recipe. I hadn’t read that part in the reviews till after my frosting didn’t turn out. I ended up putting it in the freezer and re-mixing it and seemed to work out okay. I piped them on to cupcakes a day ahead of time and it seemed to hold its shape.

  12. Sam

    I don’t understand all the hype. The chilling and reheating process takes forever, then the final product is less than satisfactory. It does not just ‘magically’ get that light fluffy color, you have to add lots of powdered sugar and some vanilla to even get it taste half decent. I wouldn’t recommend it. Find another recipe. While the simplicity of this recipe may be tempting, taking the easy way out doesn’t produce the best product.

  13. Oh Em Gee…I am going to have to make this at some point! Not right now because I have to lose weight for my vow renewal ceremony in October, but I am so making this!!! Thanks for a great recipe!!! 🙂 xo

  14. Bree

    Do you think it would work with 1/2 a bag of chocolate chips & 1 cup butter? I’m a huge frosting fan but I don’t eat cake, so I would eat this by itself. I feel like doing a full one would be to much to eat.

  15. Allysia

    I’m really excited to try this out! Curious though, can you use other chips in place of chocolate (like white chocolate or butterscotch)? Thanks for sharing this recipe.

  16. Hi Shelly. Thank you for this amazing recipe. Could you please tell me which chocolate could I use instead of the chocolate chips, and how much do I need? We don’t have those widely available in Brasil, so I would have to use maybe a chocolate bar. Please advise. Thank you again.

    1. Shelly

      You could use any chocolate that has a higher percentage of cocao…like the chocolate candy melts won’t work so well!

  17. Tonia

    Could you add food coloring to this recipe? Someone told me to start with a chocolate buttercream when making red frosting to reduce the amount of food coloring needed. And I’m all for that, because ick – food coloring can be too bitter.

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?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!