2 Ingredient Chocolate Frosting

 Your instant and foolproof frosting recipe coming your way! This two ingredient chocolate frosting has NO dairy, NO butter, and NO powdered sugar, but is perfectly smooth, creamy, and fluffy- You will add it to everything!

2 ingredient chocolate frosting

2 Ingredient Chocolate Frosting

It’s no secret that I love adding frosting to anything and everything. I’ve had a healthy frosting, keto frosting, and now this 2 ingredient frosting! 

Here is why this frosting will be your staple icing:

  • Two ingredients. Yes, you read that right. Just chocolate and coconut milk and nothing else! 
  • No dairy or butter. Nearly every single frosting recipe calls for butter (especially if it’s a buttercream) or dairy (heavy cream or milk). This has neither of those! 
  • No powdered sugar. Like butter or dairy, nearly every single frosting calls for powdered sugar. Not this one! 

Now, this frosting may lack the usual ingredients, but you’d never tell. The texture is smooth, creamy, and can be as fluffy as you like. It’s sweet and full of chocolate flavor, and you won’t taste any coconut at all! 

You guys, this frosting is so darn good, you’d be eating it straight from the bowl…as I’ve been doing.

How do you make dairy free chocolate frosting?

The Ingredients

  • Coconut cream– Full fat and chilled coconut cream. Once the coconut cream has chilled, remove excess juices (use it for a smoothie!) so a firm cream remains. 
  • Chocolate chips OR chocolate– Any chocolate chips can be used. You can also use a chopped up chocolate bar if you prefer. 

The Instructions

Start by adding the firm coconut cream into a large mixing bowl and setting it aside. In a microwave-safe bowl, add the chocolate and microwave in 20-second spurts, until melted. Next, add the melted chocolate into the mixing bowl with the coconut cream and whisk together, until a thick and smooth mixture remains. Cover the mixing bowl and refrigerate for at least two hours.

Now, remove the mixing bowl from the refrigerator. Using a hand mixer, beat together the frosting until fluffy. Add it to your favorite cake or muffins, or pipe it onto cheesecakes and cupcakes. 

dairy free chocolate frosting

Tips to make the best two ingredient chocolate frosting

This is a 2 ingredient chocolate frosting recipe so there isn’t much that can go wrong. However, after making this frosting hundreds of times, here are my fool-proof tips for guaranteed success!

  • Remove excess juices. The coconut cream should be thick and stiff. You will find some excess liquid in the can, which is the remaining coconut juice. Remove any and all juices completely, to ensure the frosting is thick. 
  • Use a chopped up chocolate bar. While chocolate chips will work, using an actual chocolate bar is so much better. Chocolate chips aren’t generally intended to be used to melted, as they are designed to hold their shape. Besides, a chocolate bar tastes SO much better! 
  • Microwave in 20-second spurts. Do not microwave the chocolate for longer periods of time or you risk it burning. Keep an eye on it and do it in 20-second spurts, until it has melted. 

Storing and freezing frosting

  • To store: Frosting will keep at room temperature, covered, for up to 5 hours. To keep it longer, refrigerate for up to 5 days. You will need to let it sit at room temperature for 20 minutes before using it. 
  • To freeze: Place leftover frosting in a shallow container and store it in the freezer for up to 2 months. 
  • To thaw: Let the frosting thaw to room temperature. Once thawed out, use a hand mixer to re-mix it until it is fluffy. 

two ingredient chocolate frosting

What to use this frosting for

2 ingredient chocolate frosting

2 Ingredient Chocolate Frosting

This two ingredient chocolate frosting has NO dairy, NO butter, and NO powdered sugar, but is perfectly smooth, creamy, and fluffy- You will add it to everything!
5 from 27 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 12 servings
Calories: 145kcal
Author: Arman

Ingredients

  • 3/4 cup coconut cream chilled * See notes
  • 1 1/2 cups chocolate ** See notes

Instructions

  • In a mixing bowl, add the chilled coconut cream and set aside. In a microwave safe bowl, add the chocolate and melt in 20-second spurts until melted.
  • Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken.
  • Remove the bowl from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy. Add on top of cakes, brownies, or pipe onto muffins or cupcakes.

Notes

* Chill a can of full fat coconut cream. Remove excess juices and measure out 3/4 cup of the solid cream. 
** A chopped up chocolate bar or chocolate chips. To keep this dairy free, I used dairy free chocolate. 
TO STORE: Frosting will keep at room temperature, covered, for up to 5 hours. To keep it longer, refrigerate for up to 5 days. You will need to let it sit at room temperature for 20 minutes before using it. 
TO FREEZE: Place leftover frosting in a shallow container and store it in the freezer for up to 2 months. 
TO THAW: Let the frosting thaw to room temperature. Once thawed out, use a hand mixer to re-mix it until it is fluffy.  
 

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Sodium: 1mg | Potassium: 49mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg | NET CARBS: 8g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Comments

    9 thoughts on “2 Ingredient Chocolate Frosting

    1. 5 stars
      I would like to ask you a question, please, What would happen if I used peanut butter instead of the coconut butter? Maybe chill the peanut butter?
      Have you ever tried that? Thank you so much for all of your hard work. Take care…

    2. What other forms of chocolate can I use? Cocoa or cacao powder? I never know which is better or right!

    3. The recipe calls for coconut cream not coconut butter. I think coconut cream comes in a can. I haven’t made this but I’m going to try it. Hope this helps you.

    4. How can you say no dairy? Produced chocolate is made with milk. If it was to be dairy free you would need to use cocoa powder. But then it wouldn’t set.

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