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.
- 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.
Malted Chocolate Frosting Recipe
- 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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