Two Ingredients Chocolate Buttercream Frosting

Here's how to make a fluffy chocolate buttercream frosting with only two ingredients. This frosting can even be made in the microwave !

Do you ever get a craving for chocolate frosting but don't want to wait for butter to soften, or you just can't be bothered to cook egg whites to make swiss meringue buttercream ? Well then, I've got a recipe for you !
This chocolate buttercream frosting is made using only two ingredients : chocolate, and unsalted butter. You can either make it on a double-boiler (bain-marie) or in the microwave. You just have to use the same amount (weight) of chocolate and butter, melt them and stir to combine. Once it's cooled and set, you use a hand- or stand-mixer to beat the frosting until it's all fluffy. And that's it !

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Mascarpone Whipped Cream Frosting

Learn how to make this fluffy mascarpone whipped cream frosting with only four ingredients !

This mascarpone whipped cream frosting is high on my favorite frostings list. Yes, I have a list of favorite frostings.

I have used this mascarpone whipped cream on cupcakes and cakes, and I love it. It's light and fluffy and delicious. It takes like whipped cream, but the addition of mascarpone makes it more stable, so the frosting holds itself a lot better than plain whipped cream. It's perfect for anything that involves fruit, and it'd be great with chocolate cake, too. And the best part about this mascarpone frosting ? The recipe doesn't involve softening butter or cooking egg whites in a bain-marie, and you'll only need four ingredients !

First, you want to stick your bowl, heavy cream and hand- or stand-mixer whisk attachments in the freezer for about 10 minutes, so everything is cold. Once the ten minutes have passed, take everything out of the freezer, add some icing sugar and vanilla extract to the heavy cream and start your mixer on low speed before switching to medium speed. You want the cream to be forming firm peaks : put the whisk attachments upside down, the whipped cream should form a peak that doesn't lose its shape. You can then add in the (room temperature !) mascarpone, and whip on medium speed until the frosting is firm. That's it ! Keep the mascarpone whipped cream in the fridge until you're ready to use it, either to frost a cake or to pipe on cupcakes.

The recipe below makes enough to fill and frost a 9 inch four layer cake.

MASCARPONE WHIPPED CREAM FROSTING
by A Cup of Sprinkles

How to make fluffy mascarpone whipped cream frosting with only four ingredients !

To fill and frost 2 9-inch cakes

Ingredients :
800mL of heavy whipping cream, cold
200g of icing sugar
1 tsp of vanilla extract
500g of mascarpone, room temperature

Instructions :

Put the hand- or stand-mixer attachements, bowl, and heavy cream in the freezer for 5 to 10 minutes.

Add the icing sugar and vanilla extract to the heavy cream, then beat on low to medium spead until stiff peaks form.

Add in the mascarpone, and beat on medium to high speed until well incorporated.

Keep the frosting in the fridge until ready to use.

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Nectarine Layer Cake

This easy vanilla cake filled with nectarine chunks and frosted with a mascarpone whipped cream is the perfect way to celebrate the end of summer.

This cake is my way to hang on to those last couple weeks of summer. I mean, nectarines and whipped cream scream summer, right ?

Pinterest and Instagram have already been all pumpkin-everything and apple this and Halloween that these last few weeks, and I'm just scrolling through my feeds, internally screaming "SUMMER ISN'T OVER YET !". Let's just enjoy early September, when it's still warm enough to go out without a coat, before the leaves all turn yellow and it seems like it won't ever stop raining. I realise we're entering the most exciting time of year, with Halloween and Christmas (well, and Thanksgiving in between for those of you who celebrate). The thing is that a week before Halloween, people'll be talking about Thanksgiving like Halloween is a thing of the past, and it will be the same with Thanksgiving and Christmas, and can't we just enjoy things before moving on to the next one and time is just flying by so fast what even is the point of life ?

Alright, sorry, went a bit existential crisis on you there. I'll end my rant and go back to cake.

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Raspberry Mascarpone Cupcakes

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

Spring is here !
Even though we've had low temperatures and I'm still wearing jumpers, we are in late April, so it is technically Spring. That means I'm ready for recipes that include fruits. Chocolate cake is for Winter, raspberry anything is for Spring and Summer.

These raspberry filled cupcakes were made a couple days after my birthday, as an excuse to use up the leftover mascarpone frosting I used for my birthday cake (being the cake baker in the family means you have to bake your own cake). Also, the raspberry filling is amazing and I needed more of it in my life. So, yep, these cupcakes are the result of all that.

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Easter Cake (Vanilla Cake + 2 Ingredients Chocolate Frosting)

Easter Cake : Easy vanilla cake with two ingredients chocolate frosting

Lire la recette du gâteau de Pâques facile en Français

Today I thought I'd share the cake I made for Easter last year : a vanilla cake with a two ingredients chocolate frosting. Yes, you read that right, two ingredients chocolate frosting, that can even be made in the microwave !

I decorated the cake using pastel mini confetti sprinkles (similar here), gold pearl sprinkles (Mine were "Soft Gold Pearls" from Dr Oetker, but it looks like they've been replaced by Chocolate Gold Pearls), mini meringue candy (or "Petit Jésus" here in France, usually found in stores around Easter and Christmas. They're often shaped like, well, baby Jesus. See here ; do you have those where you live ?) and chick and eggs picks (I didn't find anything similar, as mine were originally decorating a plant and I just re-used them. I did include pastel bunny face picks in my Easter Party Moodboard.)

The cake is almost a génoise. A génoise only requires flour, sugar and eggs to make, but the ones I bake always end up tasting like eggs. One day I was looking for a baking powder free cake recipe and found this one. I tried it even though the ingredients are almost the same as a génoise, hoped it wouldn't taste like an omelet, and it didn't ! This recipe is now the one I use for every birthday cake I bake. It's the perfect base for any kind of frosting, the cake is light and soft, you can add any flavoring you want, or none at all and it still tastes great !

As for the frosting... well, it's the most simple frosting ever. No need to cook egg whites or soften butter. Just two ingredients, a microwave (or bain-marie if you're feeling fancy), a handmixer, and voilà ! Frosting !

EASTER CAKE
by A Cup of Sprinkles
Adapted from CuisineAZ

Easy baking powder free vanilla cake and two-ingredients chocolate frosting

Cook time : 55 minutes
Yield : 2 23cm/9 inch cakes
Keywords : Easter, easy cake, easy frosting

FOR THE BAKING POWDER FREE CAKE :
Ingredients :
5 eggs
220g of sugar
150g of flour
100mL of milk
1 tsp of vanilla extract (optional)

Instructions :

Preheat the oven.

Separate the egg whites for the yolks. Beat the egg whites until firm, set aside.

Beat the yolks with the sugar, until the mixture has whitened in color.

Mix in the flour, then add in the milk and vanilla extract.

Gently fold in the egg whites.

Transfer the batter to the cake pans, and bake for 50 minutes to an hour (180°C/350°F), until a toothpick inserted in the middle comes out clean. Let cool before frosting.

FOR THE 2 INGREDIENTS CHOCOLATE FROSTING :
Ingredients :
250g of unsalted butter
250g of dark chocolate

Instructions:

Cut up the butter and break the chocolate in a microwave safe bowl.

Microwave for 1 minute, whisk, and microwave again for 30 seconds. Repeat until the butter and chocolate are completely melted and whisk to combine.

Set aside and let cool completely.

Once the frosting has cooled, beat on medium speed using a hand or stand mixer. The frosting will lighten in color and fluff up.

Keep in the fridge until ready to use (Beating again on low speed if the frosting isn't soft enough to spread.)

ASSEMBLY :

Put the first cake layer on the cake board or serving plate.

Spread a little frosting on top of the cake and put the second cake on top of the frosting.

Spread a thin coat of frosting all around the cake, and allow to set in the fridge for about 15 minutes.

Once the crumb coat has set, spread the remaining frosting all around the cake.

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