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This easy homemade chocolate frosting is perfect for birthday cakes, holiday cupcakes, and gluten-free almond flour desserts.

Chocolate Buttercream Frosting (2 Ingredients)

This easy homemade chocolate frosting is perfect for birthday cakes, holiday cupcakes, and gluten-free almond flour desserts.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 225 g unsalted butter, room temperature
  • 1 1/4 cups 210 g semi-sweet chocolate chips (or chopped good-quality chocolate)
  • [/wprm-ingredients]

Equipment

  • Hand mixer or stand mixer with paddle/beater attachment
  • Heat-safe bowl (for melting chocolate)
  • Medium mixing bowl
  • Silicone spatula

Method
 

  1. Melt the chocolate: Place chocolate chips in a heat-safe bowl and microwave in 20-second bursts, stirring until silky. Let cool 5 minutes until barely warm.
  2. Whip the butter: In a mixing bowl, beat room-temperature butter on medium-high for 3 minutes until pale and fluffy.
  3. Combine: With mixer on low, drizzle in melted chocolate. Once incorporated, turn to high and whip for 2 minutes until frosting thickens, lightens, and forms smooth peaks.
  4. Adjust & serve: Taste and optionally blend in a pinch of sea salt or 1/2 tsp vanilla. Use immediately or refrigerate up to 1 week. Bring to room temperature and re-whip before using.

Notes

Texture fix: If the frosting feels loose, refrigerate for 5–10 minutes, then re-whip.
Flavor twist: Swap semi-sweet for dark, milk, or white chocolate. Sweetness will vary.