A while back I read about an easy, two-ingredient buttercream frosting. Click here for a better write-up of this process. I, of course, had to downsize it. One tiny, adorable, 1/4 cup stick of butter and 1/2 cup of chocolate chips.
Melt, stir, chill, let come up to room temperature. Or, if you are impatient like me, Rush the process. (Don’t ask.)
Then you whip it. I don’t have a picture of that. Then you get a cake out of the freezer you made weeks ago and set it on the table by two nerds doing their nerd-talk. I love you nerds.
Boom. Cake.
I’m not a big frosting fan, but this was ok. It wasn’t too sweet, and if I would have whipped more it might have been fluffier. Oh, well.
Brad says
So the frosting is just chocolate with butter in it? That sounds good.
Lauren says
It is. You can really taste the butter, and it sets up pretty firm. I think it’s like… is it called ganache? It seems like it would be good as the inside of a chocolate truffle, if you’re into that sort of thing.
Kristi says
Everything’s better with butter.
Lauren says
Amen.