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!
Chocolate Buttercream Frosting
- 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.
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!
JB, I love your comment! Thanks for letting me know that you find my recipes to always be classic and on point!
Hi I was just wondering if this icing would work to pipe roses around the cake? Would I need to double the recipe?
Michelle, I haven’t tried that so not sure :-)
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??
Brittany, here you go!
I used 70% chocolate and added 1 tsp of palm shortening for extra fat. The texture is divine and it tastes great!
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.
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 :-)
This was so easy to make. Thanks for sharing it! So much healthier than store bought frosting! Didn’t leave me dragging.
You’re welcome KJ :-)
Diane Sweeney says
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!
Diane, here’s a link to my dairy-free Paleo Chocolate Frosting for you:
You can also use GHEE!!!!!!!!!!!!!!
If you use Ghee do you have to add salt or just as is? Thanks!
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!!!
You’re welcome Elizabeth!
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!!
You’re welcome Tracy! So glad you and your husband enjoyed the frosting :-)
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.
Mrs. Chris, so glad you liked it :-)