There are many ways to land a chocolate frosting, and I've shared some already. This version is really nice not only because of its simplicity (only three ingredients) and flexibility. It's related to my chocolate cream frosting, but with a thicker texture and spreadability. I can make it thick with just the three ingredients, or thin it a bit by adding a teaspoon or so of coconut milk or olive oil.
I created this version to go with my yellow cake recipes, especially the yellow cake using almond flour. But don't let that hold you back because it can be used with any cake or cupcake recipe. It's instantly spreadable after blending or mixing the ingredients together in one bowl. And it stores well in the refrigerator and is easily spreadable after sitting at room temperature for a few minutes.
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