Malted Chocolate Frosting
Malted Chocolate Frosting is super easy to make. This rich buttercream is made with whole milk and malted milk powder for a deeply satisfying, old-fashioned flavor.
It’s official! I am obsessed with “malting” all the recipes. This old-fashioned product has the most amazing ability to enhance almost any dessert or baked good.
Malted Milk Frosting is a version of traditional Ermine Frosting. It’s one of my favorite frostings because it’s really easy to make and it is not too sweet.
Ingredients
- All purpose flour – Thickens the pudding base for the frosting
- Granulated sugar – Sweetens the frosting
- Salt – For flavor
- Milk – Forms the pudding base for the frosting
- Malted milk powder – Adds a unique sweet/savory/salty element to the frosting
- Cocoa powder – I like to use Dutch processed cocoa powder for great color and flavor
- Vanilla extract- Enhances the chocolate flavor in the frosting
- Unsalted butter – Using unsalted butter allow you to control the amount of salt in your frosting.
How to make Malted Chocolate Frosting:
- Combine the flour, sugar, salt and milk in a small saucepan.
- Cook until the the mixture becomes thick like a pudding.
- Sift the cocoa and malted milk powder into the pudding.
- Allow the pudding to cool completely before adding to the butter.
- The frosting will be dense after the pudding is added.
- Switch to the whisk to fluff up the frosting.
- Whip the frosting until it is light and airy.
Pastry Chef tips for making Malted Chocolate Frosting
- Of course we want to start with a milk based frosting to enhance the milky flavor of the powder. That’s why I choose Ermine frosting as the starting point.
- Make sure to cook the milk and flour until it’s thickened to the consistency of a pudding. Let it cool completely before adding it to the whipped butter.
- Sift and whisk the cocoa and milk powder into the pudding to avoid lumps.
- I like to use Dutch-processed cocoa powder for a deep chocolate flavor.
- After mixing the pudding into the butter with the beater, switch to the whisk to aerate the frosting.
- This recipe makes enough frosting to fill and ice a 9″ round cake. Use 1/2 of this recipe to ice a 13″x 9″ pan of brownies.
Try these other recipes made with malted milk powder:
- Malted Milk Brownies
- Malted Milk Blondies with Malted Milk frosting
- Malted Milk Cream Pie
- Double Malted Chocolate Ice Cream
For more chocolate goodness you can try these other chocolate frostings: Old Fashioned Chocolate Frosting, Chocolate Italian Meringue Buttercream and my Chocolate Ganache recipe makes a lovely frosting when it’s whipped.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Malted Chocolate Frosting Recipe
Ingredients
- 2 oz all purpose flour (6 tablespoons)
- 8 oz granulated sugar (1 cup)
- ½ teaspoon salt
- 8 oz whole milk (1 cup)
- 1 ½ oz malted milk powder (¼ cup)
- 1 oz cocoa powder (¼ cup)
- 2 teaspoons vanilla extract
- 8 oz unsalted butter (room temperature)
Instructions
- Combine 2 oz all purpose flour, 8 oz granulated sugar and ½ teaspoon salt in a saucepan, whisk to combine. Slowly whisk in 8 oz whole milk until smooth. Heat the mixture over medium low, whisking constantly, until it begins to boil.
- Continue to cook and stir for 2-3 minutes until it thickens to a pudding-like texture. Immediately remove from the heat. Sift 1 ½ oz malted milk powder and 1 oz cocoa powder over the pudding and whisk until smooth. Transfer to a bowl. Add 2 teaspoons vanilla extract and cool to room temperature.
- Cream 8 oz unsalted butter until light and fluffy. Add the pudding, a little at a time, until completely incorporated. Switch to the whisk attachment and whip the buttercream until it’s light and fluffy.
- Use immediately to fill and frost your favorite cake.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Hello!! How much would I need to fill and frost a four layer 8 inch cake please? Thank you!
The recipe should be enough to fill and frost an 8″ cake. If you like thicker layers of frosting (I don’t like loads of frosting) you could make a 1.5x batch.
Could I use espresso in place of the malted milk powder to bring out the chocolate flavor more? I don’t have malted milk powder but want to make a chocolate version.
Yes, I think that would work just fine.