2 Ingredient Frosting (Silky Chocolate Ganache)
This 2 ingredient frosting comes together with just chocolate and heavy cream, and it’s the easiest way to top a cake, cupcakes, or even brownies. No powdered sugar, no butter, no fuss.
It sets up with a smooth, glossy finish that slices cleanly yet stays creamy. If complicated frosting recipes have ever felt like too much work, this one is the reliable shortcut you’ll come back to.
Why This Frosting Works
It’s simply melted chocolate and warm cream stirred until glossy, and the result tastes far more luxurious than the two ingredients suggest. The texture is thick enough to hold its shape on a cake, but it never turns stiff or grainy.
I reach for this recipe every time because I always have a bar of chocolate and a carton of cream in the fridge. It comes together in a few minutes of real work, and the long cooling window means you can get on with other things while it thickens.
Ingredients
- 8 oz semisweet or bittersweet chocolate, chopped: use a bar, not baking chips, for the smoothest melt
- 1 cup heavy cream: also labeled heavy whipping cream
Variations / Substitutions
- Milk chocolate: makes a sweeter, softer frosting that won’t set quite as firm
- Dairy-free: swap the heavy cream for full-fat coconut cream and use a good dairy-free chocolate
- Flavor addition: stir in a teaspoon of vanilla extract, a pinch of espresso powder, or a splash of brandy once the ganache is smooth
Mini Chocolate Bento Cake is an easy way to put this frosting to good use.
How to Make 2 Ingredient Frosting
Step 1: Heat the Cream
Pour 1 cup heavy cream into a small saucepan and set it over medium heat. Watch closely, and as soon as tiny bubbles appear around the edges, pull it off the heat. The cream should be hot and steaming but never at a full boil.
Step 2: Melt the Chocolate
Place 8 oz of the chopped chocolate in a heatproof bowl. Pour the hot cream over it and let everything sit undisturbed for 2 full minutes. Then whisk gently from the center outward until the mixture is completely smooth and glossy, with no streaks of chocolate left.
Step 3: Cool and Frost
Let the ganache cool on the counter, stirring every 10 minutes or so. After 30 to 45 minutes it will thicken to a spreadable consistency that holds a swirl but won’t drip off the cake. Spread it over your cake or cupcakes right away, or pop the bowl in the fridge for 10 minutes to speed things along.
Tips for This 2 Ingredient Frosting
- Use bar chocolate: Chocolate chips often contain stabilizers that prevent a silky melt. A high-quality semisweet or bittersweet bar makes all the difference.
- Don’t overheat the cream: If the cream boils, it can make the ganache turn oily. Tiny bubbles at the edge are your signal to stop.
- Fix a thick ganache: If the frosting stiffens too much while cooling, set the bowl over a pan of barely simmering water and stir until it loosens up again.
Scale the recipe for your project.
| Frosting For | Chocolate | Heavy Cream |
|---|---|---|
| 9-inch layer cake | 8 oz (227 g) | 1 cup (240 ml) |
| 12 cupcakes | 4 oz (113 g) | ½ cup (120 ml) |
| 8×8-inch brownie pan | 6 oz (170 g) | ¾ cup (180 ml) |
Storing Leftover Frosting
- Refrigerate: leftover frosting keeps in an airtight container for up to 5 days. It will firm up in the cold, so let it sit at room temperature until spreadable again.
- Reheating: if it’s too firm straight from the fridge, stand the sealed container in a bowl of warm water for 10 minutes, then stir.
What to Serve With 2 Ingredient Frosting
A generous swoop of this ganache turns a simple vanilla sheet cake into something special, and it’s equally at home on chocolate cupcakes. The richness also pairs well with brownies, where the glossy top contrasts with the fudgy interior. For a quick treat, spread it over graham crackers or dip strawberries into a slightly warm bowl.
Frequently Asked Questions
Can I use white chocolate?
Yes, but white chocolate is sweeter and much softer, so use a 3:1 ratio of chocolate to cream by weight, not volume. For 8 oz white chocolate, start with about ½ cup plus 2 tablespoons cream.
Why did my ganache split?
It almost always means the cream was too hot when you poured it over the chocolate. Whisk in a splash of warm cream a little at a time until it comes back together.
Can I make this frosting ahead of time?
You can. Chill the finished ganache in the fridge overnight, then let it come to room temperature. If it needs a slight loosen, set the bowl over warm water for a minute or two.
Can I double the recipe?
Absolutely. Use a bigger heatproof bowl, keep the chocolate and cream in the same ratio, and follow the same steps. It may need a few more minutes of cooling before it reaches spreading consistency.
2 Ingredient Frosting Recipe
Ingredients
Method
- Heat the cream in a small saucepan over medium heat until tiny bubbles form at the edge, then remove it from the heat. Do not let it boil.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over it and let it sit undisturbed for 2 minutes. Whisk gently from the center outward until completely smooth and glossy.
- Cool the ganache at room temperature, stirring every 10 minutes, until it thickens to a spreadable consistency, about 30 to 45 minutes. Spread over your cake, cupcakes, or brownies right away.
Notes
