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.

a spatula scooping out malted chocolate frosting from a bowl

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.


  • 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:

milk and flour being whisked together in a small pot
  • Combine the flour, sugar, salt and milk in a small saucepan.
a small pot filled with milk pudding
  • Cook until the the mixture becomes thick like a pudding.
cocoa powder and malted milk powder being sifted into a milk base
  • Sift the cocoa and malted milk powder into the pudding.
a bowl of chocolate malt pudding
  • Allow the pudding to cool completely before adding to the butter.
malted chocolate frosting in a mixing bowl before it is whipped
  • The frosting will be dense after the pudding is added.
  • Switch to the whisk to fluff up the frosting.
a whisk showing whipped malted chocolate 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.
a pile of malted chocolate frosting on a brownie

Try these other recipes made with malted milk powder:

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 5-star review.

a spatula piling malted chocolate frosting onto a brownie
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4.48 from 19 reviews

Malted Chocolate Frosting Recipe

Rich chocolate frosting flavored with malted milk powder for a deeply satisfying, old-fashioned icing.
Prep Time20 minutes
Bake Time5 minutes
Total Time25 minutes
16 servings
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  • 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)


  • 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.

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One batch of frosting is enough to fill and frost a 9" round cake.


Serving: 1each | Calories: 194kcal | Carbohydrates: 20g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 91mg | Potassium: 77mg | Fiber: 1g | Sugar: 16g | Vitamin A: 383IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.4mg
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    1. 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.

  1. 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.