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.