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.
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.
I know it looks kind of gross..some of the butter separates to the top. It’s fine, though…I promise.
Magically the color turns from dark brown to light brown.
It goes from dense and thick to light and fluffy.
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
Ingredients
How to Make
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.
2.6
http://cookiesandcups.com/easy-chocolate-buttercream/