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 5-star review.