2 Ingredient Buttercream 

Yes it is :)

@@Sugarologie AAAAH yes!!! Tysm!!!

There's a buttercream that is sweetless and has five stars rating. Is based of flour... -5 tbsp flour , plain/all purpose -1 cup white sugar , regular/granulated (can reduce to 1/2 cup, Note 1) -1 cup milk, warmed using any method , full fat best (but even 0% fat works) -1 1/2 tsp vanilla extract -Pinch of salt -225g / 1 cup unsalted butter , softened but not too soft. Instructions: THICKENING ROUX: 1. Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds. 2. While whisking constantly, slowly pour the milk in (this ensure it's lump free). 3. As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch. Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdier" with sharper edges when piped. 5. Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. 6. Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don't let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill - otherwise it won't mix well with softened butter). MAKING THE FLUFFY FROSTING: 1. Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white. 2.Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all. 3. Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use! Note: 1. Sugar - caster/superfine ok too. 1 cup sugar yields a sweet frosting but not overly sweet like buttercream which uses about 2.5 - 3 cups equivalent. Can reduce to as little as 1/2 cup - then this really does taste like a lightly sweetened whipped cream! Link here! www.recipetineats.com/fluffy-vanilla-frosting/#wprm-recipe-container-50424

@@steffyduty706 yes, this is known as Ermine Frosting, it is really stable too. This channel does a comparison episode of frostings and Ermine was one of the top survivors for heat and weight pressure.

A drop of black to white will make white whiter, there must be the same principle here.

Yeah - condensed milk (in the US for sure) has sugar added in during manufacture - so it's pretty sweet already. You can try with just condensed milk and if you'd like it sweeter, add some powdered sugar :)

Label should say sweetened condensed milk and not evaporated milk

I don't know where you live, but where I live, we have sweetened condensed milk. It's already sweetened and has sugar in it.

I recommend cocoa powder since it might be easier to control than melted chocolate. Just add it until you get the desired taste or color

A whisk might be better. Just continue whisking until it looks like in the video.