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How to Make 2-Ingredient Chocolate Buttercream Frosting


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  • Author: Talentedcook

Ingredients

 

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups powdered (confectioners’) sugar, sifted
  • Optional for extra chocolate depth:
    • 12 tablespoons unsweetened cocoa powder
    • 12 tablespoons additional powdered sugar (to blend with the cocoa)
  • To adjust consistency (if needed):
    • Whole milk or heavy cream, ½ teaspoon at a time


Instructions

 

  1. Prep the Butter
    • Cut your softened butter into ½-inch cubes so it whips evenly.
  2. Sift the Sugar
    • Push the 2 cups of powdered sugar through a fine-mesh sieve into a large mixing bowl to remove any lumps.
  3. Cream Butter & Sugar
    • Using a stand mixer (paddle attachment) or hand mixer, beat the butter on medium speed for about 1 minute until pale and fluffy.
    • With the mixer on low, gradually add all the sifted sugar. Once incorporated, increase speed to medium-high and beat another 30–45 seconds until glossy and holding soft peaks.
  4. Add Cocoa (Optional)
    • If you want a richer chocolate flavor, sift together the cocoa powder and its reserved sugar, then add to the bowl.
    • Mix on low until just combined, then bump to medium speed for 15–20 seconds, until the frosting deepens in color and aroma.
  5. Taste & Adjust
    • Sample a small spoonful. For more sweetness or stiffer frosting, add powdered sugar 1 tablespoon at a time, beating briefly after each addition.
    • For a thinner, spreadable consistency (ideal for drip cakes or smooth swipes), mix in ½ teaspoon of milk or cream at a time until you reach the desired texture.
  6. Frost Your Dessert
    • Use an offset spatula to spread the buttercream over cooled cakes or cupcakes.
    • For piped decorations, transfer the frosting into a piping bag fitted with your preferred tip and create swirls, rosettes, or borders.