When I shared my Paleo Birthday Cake recipe with y’all a couple of weeks ago I mentioned that I had also created a Chocolate Buttercream Frosting. So many of you asked for that recipe that I had to oblige! This 2-ingredient Chocolate Buttercream Frosting recipe is amazing in many ways. First, and foremost, it tastes incredible. Second, it is super easy to make. Finally, because it’s made with 77% dark chocolate, it is very low in sugar.
This Paleo chocolate frosting is very ganache-like in that it can harden quickly when it cools off. If you are finding it challenging to work with, simply heat it very gently and re-blend. If your frosting mixture does not soften at all, it means your chocolate has “seized.” Dark chocolate seizes when it is heated to temperatures above 118 degrees. At that point it goes from a gorgeous shiny velvet texture to a dull clumpy rock-like mess. I don’t think chocolate is salvageable once it seizes. If you know otherwise please leave a comment and tell us your trick!
- ½ cup salted butter, cut into 1 tablespoon pieces
- 6 ounces chocolate chips
- In a saucepan over very low heat, melt chocolate and butter, stirring constantly
- Place mixture in refrigerator for 20-30 minutes to chill
- Remove from refrigerator and whip with a hand blender until thick and fluffy
- Frost over Paleo Birthday Cake
I used 77% dark chocolate for this recipe from an incredible local company called Chocolove, but I’ve linked to a different product in the recipe above to give you another option. If you decide to substitute a lighter or darker chocolate this frosting recipe may fail as you will be altering the ratio of fat to sugar. Although seemingly insignificant this change will require steps to adapt to a new, and substantially different ingredient. If you do swap ingredients please leave a comment to let us know how your substitution goes.
I photographed this Chocolate Buttercream Frosting recipe on top of my Paleo Marble Cupcakes. These cupcakes are made with butter and maple syrup so the vanilla part looks a bit dark. If you’d like me to share this Paleo cupcake recipe let me know and I’d be happy to do so in the next few weeks.
If you are using this frosting to spread over my Paleo Chocolate Cupcakes one batch will be sufficient. If you’re making it for Paleo Birthday Cake you’ll need a double batch of Chocolate Buttercream Frosting. And by the way, my Paleo Birthday Cake recipe is not just a gluten-free, grain-free dessert, it is also nut-free! I have hundreds of nut-free recipes, for those of you with nut-allergies.
Jeff Christy says
Elana, Thanks so much for these recipes. I just purchased your Gluten Free Almond Flour cookbook. I just started a diet to reduce all inflammation, because I have neuropathy; as such I must cut out all grains, dairy, and sugars. Agave is ok as well as others like coconut sugar, stevia, etc…
In recipes like this and in your cookbook you call for dagoba dark echolocate. Since it has cane sugar in it I can’t have it. I can only use cacao powder, but can sweeten it with agave, coconut sugar, or stevia. Do you have a swap for using cacao powder in place of chocolate?
Elana says
Jeff, thanks for your comment. I’m so glad you bought my first book, it’s been a lifesaver to so many people! I have a recipe for homemade chocolate here:
https://elanaspantry.com/homemade-paleo-chocolate/
If you do experiment with it as a substitution in my other recipes I hope you’ll let us know if it works :-)
Elana
Kat Rogers says
Hi! Have you ever tried LILY’S DARK CHOCOLATE PREMIUM BAKING CHIPS,
STEVIA SWEETENED, 55% COCOA, VEGAN, NON~GMO… 9oz Bag ranges in price between $7.00 (on Thrive.com) to around $8.00ish~$10.00ish (on Amazon). They are Delicious but I do love dark chocolate… I occasionally nibble on them with cold raisins (I don’t refrigerate the chips as their consistency is dryer than usual chocolate chips~ perhaps due to the higher cocoa content) and snacking on a couple of tablespoons or so~ I don’t actually measure~ Completely Satisfies MY SWEET/CHOCOLATE CRAVING! Seeing as how they are pricey, I’m Glad I Don’t Get THAT CRAVING OFTEN! I am Very Excited To Try Out ALL OF THESE FABBY CHOCOLATE RECIPES!!
I Trust You Will Enjoy Them AND YOU NEVER HAVE TO FEEL GUILTY!
HAPPY BAKING~HAPPIER EATING!
Purrs, Kat
Elana says
Hi Kat, thanks for your comment! I’m so glad you are enjoying Lily’s chocolate chips, just a word of caution to other readers, these chips are sweetened with erythrytol which is a corn based product that can severely disrupt digestion and impair the gut microbiome in certain people such as myself.
JB says
This came out amazing! I made a half batch, used 90% chocolate, salted Kerrygold, and cut the bitterness with a couple tbsp of Swerve. Used it to frost coconut flour brownies. Your recipes are always so classic and on point, Elana. Thank you!
Elana says
JB, I love your comment! Thanks for letting me know that you find my recipes to always be classic and on point!
Michelle says
Hi I was just wondering if this icing would work to pipe roses around the cake? Would I need to double the recipe?
Elana says
Michelle, I haven’t tried that so not sure :-)
Brittany says
This looks great! I have an odd allergy and can’t have chocolate :( do you have a recipe for a good paleo frosting without it??
Elana says
Brittany, here you go!
https://elanaspantry.com/peanut-butter-frosting/
Enjoy!
Elana
Jill says
I used 70% chocolate and added 1 tsp of palm shortening for extra fat. The texture is divine and it tastes great!
Elana says
Thanks Jill! So great to hear this was divine :-)
Joan Yearsley says
I’ve been beating this stuff for over 15 minutes and it is still syrup consistency. What can I do to make it thicken? Add Coconut or arrowroot flour? Trying to make the cake for a shower tomorrow.
Elana says
Hi Joan, happy to help! This recipe calls for dark chocolate which is higher in fat than milk chocolate or semi-sweet. If you used either of those that may be the issue, since the recipe needs the fat in dark chocolate to thicken the frosting. I would suggest either chilling the chocolate again or making it with dark chocolate as recommended :-)
KJ says
This was so easy to make. Thanks for sharing it! So much healthier than store bought frosting! Didn’t leave me dragging.
Elana says
You’re welcome KJ :-)
Diane Sweeney says
Elena,
I am wondering…do you have an suggestions for a fat to use instead of dairy? I have a gluten, sugar, dairy free individual and she usually doesn’t get to ‘celebrate’ with anything! Any ideas would be greatly appreciated. I can hardly wait to try this AND the cake! Thank You!
Elana says
Diane, here’s a link to my dairy-free Paleo Chocolate Frosting for you:
https://elanaspantry.com/paleo-chocolate-frosting/
Enjoy!
Elana
monika says
You can also use GHEE!!!!!!!!!!!!!!
Ellie says
If you use Ghee do you have to add salt or just as is? Thanks!
Elizabeth says
I’m so, so thankful for your delicious, nutritious recipes! I just made this frosting w/ a 76% dark chocolate espresso bar…yum,yum,yum!!!
It’s delectable!!
Elana says
You’re welcome Elizabeth!
Tracy says
This recipe is great!! The only chocolate I could find without sugar was 100%! So, I went for it! I used 6 oz of 100% cocoa, an entire package of Kerrygold butter, and about 1/4 cup of honey to cut the bitterness. I ended up leaving it in the fridge for about 45 mins (and I’m not sure if that matters) but I took it out and whipped it up, and it was perfect!! I used it on the Paleo Strawberry Cupcakes, and holy moley it is tasty!!! I’m so excited to have something so good and be healthy, too!! I feel like this is a big step for my husband and I, so thank you VERY much Elana!!
Elana says
You’re welcome Tracy! So glad you and your husband enjoyed the frosting :-)
MrsChris3 says
Hi Elana , I made this today but only used the recipe as a guide, and utilized what was on hand in my kitchen for the ingredients.
1/2 C unsalted butter and 6 oz of “Enjoy Life” brand mini baking chips. I added a heaping Tablespoon of honey for extra sweetness. Followed your cooking and cooling directions and YAY! It was really good! I frosted your Paleo Birthday Cake with it. What a treat!!
Thank you again for all your recipes.
Elana says
Mrs. Chris, so glad you liked it :-)
Whitney says
I used salted kerrygold and dark chocolate morsels (Enjoy Life red bag) that are 69% cacao and the recipe worked great as is. My kids and I added some peppermint extract for fun and a couple drops of glycerite stevia to bring it up from bitter for them.
Thank you!
Elana says
Whitney, so glad you and your children enjoyed this!
brite says
This might be obvious, but does this frosting on your chocolate cake need to be refrigerated?
Elana says
Brite, thanks for your question. I spread it on the cake when it is soft and at room temperature, then store the frosted cake in the fridge :-)
Bill says
Your photo looks alot like Sandra Bullock.
Elana says
Thanks Bill :-)
Abbey says
Exactly what I was thinking!
Frances Cromwell says
Yes please post the paleo marble cupcake recipe!
Ana Robin says
I made this recipe with 72% dark chocolate, as that was all I had in my pantry. I added an additional 1/4 cup of butter to make it the right consistency. It turned out lovely!
Elana says
Hi Ana, so glad you enjoyed the Chocolate Buttercream Frosting!
Terri says
For anyone with celiac ,do not use Chocolove chocolate bars. They state on their package if may contain wheat. Don’t risk it.
Michele says
I am making this frosting this saturday to go with your chocolate cake, but don’t have a hand mixer… Do you know if a kitchen aid mixer or food processor would work as well??
Elana says
Hi Michele, I don’t own a stand mixer, and haven’t made this in my food processor so I don’t know if that would work. If you experiment I hope you’ll let us know how it goes.
Sandra says
Hi Elana – I look forward to trying this frosting with the paleo birthday cake recipe. But I am concerned about the endorsement for Chocolove chocolate. There are other chocolates that are certified gluten free which would make a better recommendation for your followers. Apparently Chocolove even has pretzels in some of their chocolate bars!
jane says
Love the new gluten-free almond flour cookbook. My problem is that I cannot have agave or honey. Because of dietary restrictions, I can have just plain raw sugar in small quantities.. Can I substitute sugar for the agave in these recipes? Thanks.
Elana says
Hi Jane, so glad you like the cookbook! I haven’t cooked with sugar in over a decade so I’m afraid I don’t know what the conversions would be for it. If you do figure it out I hope you’ll stop back by and let us all know. There are so many people with so many different dietary dilemmas and the more we all help each other the healthier we’ll all be!
Kathryn Sellers says
I would LOVE the Paleo Marble Cupcakes recipe! Please share! I LOVE LOVE all of your recipes…as do my friends.
Kathryn S
Elisa says
YESSSS. Amazing, I had been looking for a less sugary icing for cakes and cupcakes and this sounds perfect! Thank you.
Shelley says
Love your recipes!! I have 2 of your cookbooks and have given my sister copies as well!! We use them all the time!
I would also love to have a your marble cupcake recipe! Thank you again for the fabulous recipes and great information you post!
Shelley
Suzanne says
Elana:
I love your site! If you google “seized chocolate rescue” you should find instructions for stirring a little fat into the melted chocolate to restore it, although you won’t get the shiny gloss back. I hope it works for you! Suzanne
Kate says
Hi Elana- Your receipes are fantastic, thank you so much for doing this work so my kids and I can have delicious treats !I have celiac disease and used to eat Chocolove, but discovered that their bars “may” contain gluten.
Per their website: Most bars have no gluten, but we do not guarantee Chocolove to be gluten free.” do you eat them anyway? My general rule is that if the label says it’s processed in a facially that presses wheat, I”ll eat it, but if it says may contain wheat or gluten, I don’t. that may just be semantics, and I”m fooling myself. Thoughts?
Thanks,
Kate
Elana says
Hi Kate, I haven’t had any reactions to Chocolove products. Thanks for stopping by!
Michelle says
Hi Elana,
Can I use ghee instead of butter? I have a hard time with the coconut oil because of how hard it gets.
Thank you, love all that you do!
Michelle
MissaLinda says
Made some devils chocolate cupcakes. With this I used 12ozorganic semi sweet chips& pound ‘o Butter, whipped it up perfectly! I had my hand mixer on highspeed-also I had a candy temp makin sure my mixture was never too hot! Awesome! Enjoy!
Rami @ Tasteaholics says
Great frosting recipe! Pictures look great as well :) Pinned!
http://www.tasteaholics.com
Beth says
What a simple, yet wonderful creation.
Thank you for sharing it with us.
I will be making a double batch to use with your Paleo Birthday Cake.
Amelia says
I have a copy of your cookbook–the gluten-freeALMOND FLOUR cookbook. You use agave nectar in most of the recipes. I do not buy agave products because it is even worse than sugar. I agree that it is Low glycemic but that is only one issue. The nectar is processed and loses any goodness in the unprocessed juice.
Your cookbook was published in 2009, six years ago. perhaps by now you have changed your mind on agave nectar.
Amelia
Elana says
Hi Amelia, you are correct. I no longer consume agave or use it in my recipes. I’ve found that using honey in place of the agave in the recipes in that book generally works quite well :-)
Donna says
I also have that cook book… Would you substitute honey for the agave in the same measurements? Would Stevia or xylitol work? Being diabetic I try to stay away from honey. Thanks for all you do for us.
Elana says
Hi Donna, I use honey in place of agave for those recipes 1:1; not sure if stevia or xylitol would work at all since they are so different from agave and honey. Please let me know how it goes and hope you are enjoying that book :-)
Heather says
Hi, I use Swerve, xylitol, Vitafiber powder and stevia glycerite drops as I can’t use honey or anything either. You need the bulk of one of the powders and can tweak the sweetness with the stevia drops. I’ve never used powdered stevia. I usually use less sweetener than called for so that I have better control. My sweet tooth is not that sweet haha! For this icing recipe I’m planning to try it with Lily’s stevia chocolate chips and hope it works! I have cocoa butter on hand which help the texture if needed.
Mira says
This looks divine! I would love to make it with the paleo marble cupcakes for my fiancées birthday this week!! Thank you Elana for all of your beautiful recipes that I can ALWAYS count on!
Emma says
Would love to see the marble cupcake recipe too!
Debbie Hill says
Hi Elana my granddaughter has gluten allergies. And we recently found our she I
Also has cids. We are having a very hard time finding gluten free sugar free recipes she can eat. She has lost eleven pounds in one month. She is only nine years old. My daughter is working with a nutrition ist but so far we are not having much luck, she’s still having stomach aches. And still losing weight. Can you help?
Michelle monk says
Hey Debbie, you should consider having your granddaughter see a naturopathic doctor. Not just a nutritionist.
More specifically though, I suggest she go on the intense elimination diet that I’m on, link below, possibly mixed with other elimination diet items like no chicken eggs. specifically though, i have felt like gluten free was not enough for me for quite some time. Now I know that its because i dont tolerate tapioca, potato, garbanzo bean, sweet potato, coconut flours, (and nut flours) which are in all all purpose gluten free flours. I have lyme disease and the disease has triggered my body to have latex fruit allergy syndrome. If anything I think it’s a nice, hypoallergenic diet to follow that allows the body to rest for awhile.
http://michellebeetslyme.blogspot.com/2015/08/latex-fruit-syndrome-part-2-yesno-foods.html?m=1
And Elana, I as well love your blog and all your recipes. Thanks for doing what you do.
Debbie says
Thanks I’ll check it out.
Elana says
Hi Debbie, so sorry to hear about your granddaughter. I like the ideas stated above, i.e., naturopathic doctor and elimination diet. I also recommend a functional medicine doctor. I wish you and yours all the best, I know how difficult this is!
Monica says
Thank you thank you, Elana!!
Do you have a link to the butter you used?
I will definitely add this to my Paleo recipes.
xoxoxo
Elana says
Hi Monica, I used Organic Valley salted butter in this recipe. I’ve linked to the exact product above :-)
Dorinda says
This looks great !! I will have to try it. I am wondering would this work with Coco-butter as well for a vanilla favor?
Laura Beth says
This looks delicious! I have a birthday for a family member coming up and I’m going to give it a try. Heading over to check out the Paleo birthday cake :)
Thank you!
Laura Beth
Sarah Egar says
I made your delicious birthday cake last weekend, it came out perfectly and was amazing! You are an inspiration ( I have been following you for years ) and I appreciate all it takes to deliver a perfect recipe for all to enjoy!
Amber Petiprin says
Thank you for sharing your wonderful recipes, stories, and resources, Elena. I’d love to try your Paleo Marble Cupcake recipe. They look delicious.
Ann T. Sheedy says
I love your cookbooks and your reciepts and all the work you have done for us who try to follow the gluten free diet—-thank you
Tabitha Larcom says
This looks great! I have a birthday coming up in October and would love to see the recipe for the paleo marbled cupcakes! Is this recipe in your paleo cookbook, because I do have the book.
Elana says
Hi Tabitha, thanks for your comment! The Marble Cupcake recipe is not in my latest book Paleo Cooking from Elana’s Pantry. Hope you are enjoying the book :-)
James Makinen says
I know your birthday is over but I just wanted to say that you deserve everything you wish for always and forever!
Laurie Pevnick says
How about using coconut oil instead of butter?
Elana says
Hi Laurie, here’s a link to my Paleo Chocolate Frosting recipe it’s dairy-free and made with only 3 ingredients –chocolate, coconut oil, and vanilla :-)
QueenJellyBean says
Elana, its so sweet to see you replying posts. Thanks for helping ‘your people’ work through your lovely recipes.