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.
This icing looks so absolutely delicious! I could literally eat it straight out of the bowl!
Wow. That looks so insanely easy and yummy. Can’t wait to try this recipe.
OMG. this looks fantastic.. Super easy and love that you can keep it. You are really awesome.
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!
This frosting looks awesome! Love the simplicity of ingredients and all the chocolate. No need for excessive powdered sugar. I can’t wait to find the perfect vehicle for this frosting.
I totally agree! Buttercream and all frostings deserve their own dessert category, in my opinion (: This chocolate buttercream looks so dreamily delicious; I’d love to try it out sometime!
I love magic recipes like this!!!! Can’t wait to try.
How is this so easy?!? And how have I never figured this out in all my years of buttercream consumption?! need in my life.
In love with this!
This looks delicious! Have any thoughts for a white buttercream that is this simple and delicious?!! Have a birthday party this coming weekend that I am looking for a delicious black and white buttercream frosting recipe! Think I found the chocolate…
🙂 🙂