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.
Notes
Nutrition
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Is coconut oil the same as coconut cream?
Not it is not.
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…
Hi Arman,
I love how simple your recipes are. I wanted to know, can I use normal peanut butter instead of almond butter? Any advice?
Thank you.
All the best to you!
Yes you can!
What other forms of chocolate can I use? Cocoa or cacao powder? I never know which is better or right!
Any bar of chocolate or chocolate chips. Not cocoa powder.
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.
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.
Because we used dairy free chocolate? There is plenty available in supermarkets and online. Enjoy
Thank you for clarifying. Maybe put that in the recipe?
Regards
Great recipe. The frosting turned out to be amazing. We used a bit of coconut yoghurt with the cream as cream wasn’t available to buy and we had to extract it from coconut milk.
This comment section was infuriating to read LOL
Not coconut oil, not coconut butter. COCONUT CREAM. And who hasn’t heard of dairy free chocolate??? I have enormous sympathy for you having to sift through these dumb@ss comments.
Delicious icing by the way, used it with the Death By Chocolate Cake recipe 👍
Yeah the comments are koo koo for CoCo puffs!😂😂Awesome recipe I enjoyed it immensely I’m slowly baking my way through all of your recipes they are amazing!!
3/4 cup of coconut cream… is that roughly the amount from one can, or more?
A little under 🙂 But you can use the whole can and just add more chocolate as needed 🙂
Been making this recipe for over 25 years when there were no dairy free options. It is so easy and delicious, everyone loves it!
Can I use coconut milk instead of cream. It’s unsweetened. Can’t find an unsweetened coconut cream
I’d love to know the above too, coconut cream in the uk is a whipping/heavy cream substitute sold only in tiny cans in the last year or so, whereas coconut milk is the 400g can with solids at the top and watery juice underneath. Probably about 1/4- 1/2 cup of solids per can.
Does this mean that in whichever country you are based coconut cream is the same as coconut milk here?
I don’t wish to be annoying but international conventions are not all the same so internationally published recipes are sometimes hard to adapt!
Hi Ella- there should be canned coconut milk and coconut cream. If there is only one, you can use the full fat canned coconut milk
FABULOUS!!!!
Will this have a coconut taste?
Not at all 🙂