The Easiest Two-Ingredient Chocolate Buttercream Icing

published Aug 22, 2013
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Growing up, my mom always made cream cheese frosting to have with our birthday cakes and cupcakes and so, to this day, that’s what I most prefer. Buttercream often comes off as a bit greasy to me and not all that interesting flavor-wise whereas cream cheese frosting has that wonderful tanginess. But lately, I’ve been swayed on occasion by this delicious (and simple) recipe. 

There are a few different versions of buttercream: a meringue-based buttercream that you cook down on the stove (French buttercream utilizes the yolks whereas Italian buttercream relies on the whites) and a quick American buttercream that’s made of butter, confectioners sugar and heavy cream. Many people add vanilla extract (or another flavor), a little maple syrup or cocoa — or other favorite flavorings. 

But this two-ingredient chocolate buttercream is like the speedy little sister of them all. It calls for butter and chocolate chips — that’s it. Essentially, you melt them together and let them chill to harden. Once chilled, you whip them to create a creamy, chocolatey frosting. 

While I’ll admit that it’s not as complex or interesting as cream cheese frosting, on busy summer nights when minimal effort and maximum results are ideal, it’s kind of a game changer.

→ Get the Recipe: Two-Ingredient Chocolate Buttercream at Cookies & Cups