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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
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.
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.
What to use this frosting for
- Cakes– Use this for a chocolate cake, flourless chocolate cake, or a birthday cake.
- Brownies and blondies– Brownies, blondies, and even cookie bars.
- Muffins– Take your chocolate muffin up a notch!
- Cupcakes– Classic cupcakes or keto cupcakes.
- Cheesecake– No bake cheesecake, chocolate cheesecake, or even cheesecake bites.
2 Ingredient Chocolate Frosting
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.
How much frosting does this recipe make? Enough for your Death by Chocolate Cake – to frost between layers AND over the top/sides? Thank you!
Hi Kim! I’d honestly make close to 3 cups worth just to be safe. If there’s leftovers you can turn it into fudge 🙂
Love this frosting so much!! Thanks for sharing . If I frost my cake a day in advance should I refrigerate overnight? Or can I leave it at room temperature?
this was the best frosting ever! made it to go with your chocolate cake, which was also amazing! thanks for the great recipes!