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Two-Ingredient Frosting as Creamy as the Canned Stuff—With Far More Flavor

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Take what you think you know about making frosting and forget it (for now). The frosting we have here is different, for a few reasons:

  1. It's called sweet potato frosting.
  2. There are just two (!) ingredients.
  3. One of these ingredients is sweet potato purée (!!).
  4. The other ingredient is semisweet or bittersweet chocolate (!!!).

It looks like this:

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School-Party Sheet Cake
School-Party Sheet Cake

The frosting, from Better Baking by Genevieve Ko, is as simple to make as the ingredient list suggests. Simply bring the sweet potato purée to a simmer in a large saucepan, remove from heat, add the dark chocolate, and stir until smooth. Let it cool, stirring occasionally, until the frosting is at room temperature and the same consistency of canned frosting (but so, so much better). And, look! You can watch how to make it.

If you go to the recipe, you'll see this frosting is meant to accompany a chocolate-zucchini cake. And while you could spread it over the cake, "creating swoops and swirls," as Ko suggests, the two-ingredient frosting is no one-cake wonder: Use it in place of any other (far more complicated) frostings, swap it out for a glaze, or dollop it on top of a slice of poundcake or similar loaf-like things. Here are some ideas to get you started:

Chocolate Chocolate Chip Cake with Chocolate Sour Cream Frosting

Chocolate Chocolate Chip Cake with Chocolate Sour Cream F... by Sarah Jampel

Boozy Belly Pumpkin Cupcakes

Boozy Belly Pumpkin Cupcakes by vvvanessa

Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemon Crunch Glaze

Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemo... by Sarah Jampel

One-Bowl Vanilla Cake

One-Bowl Vanilla Cake by Alice Medrich

Vermont Spice Pumpkin Cake

Vermont Spice Pumpkin Cake by Posie Harwood

Zucchini Cupcakes with Lemon-Dill Frosting

Zucchini Cupcakes with Lemon-Dill Frosting by Alice Medrich

Indian Pound Cake, 1827

Indian Pound Cake, 1827 by Jessica Reed

Brown Butter Waffle Cake + Sorghum Meringue Buttercream

Brown Butter Waffle Cake + Sorghum Meringue Buttercream by Beth Kirby | {local milk}

Although we've yet to try it (soon!), you could swap the sweet potato purée for pumpkin or butternut squash purée and the semisweet or dark chocolate for milk chocolate. The swoops and swirls, though? Those are less optional.

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What kind of cake/cupcake/loaf/etc. would you put sweet potato frosting on? Let us know in the comments below!


See more of our Fall Cookbook Cake Parade