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Vanilla Malt Frosting Recipe

Vanilla Malt Frosting
Difficulty: Easy | Total Time: 10 mins | Active Time: | Makes: 4 cups

Vanilla frosting is the ultimate topping for cakes or cupcakes. Here the classic is revved up with some malt powder, for a twist so tasty we stole a few spoonfuls of frosting to eat straight up.

What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat, and milk, and is the key ingredient in malted milk shakes. Look for it next to the powdered chocolate milk and other drink mixes at your local grocery store.

Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.

INGREDIENTS
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 3/4 cup malted milk powder
  • 1/2 cup whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
INSTRUCTIONS
  1. Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
  2. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
  3. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies.
    Write a review | 11 Reviews
  • Vanilla Malt Frosting Recipe
    5

    I made this tonight using 1 1/2 cups butter. After mixing, the frosting still seemed greasy. I just kept adding powdered sugar until the "greasy sheen" disappeared. I made a ganache for in between and to crumb coat the cake before frosting. It tasted like a giant malted milkball. Yum.

  • Vanilla Malt Frosting Recipe
    5

  • Vanilla Malt Frosting Recipe
    2

    Generally accepted volumetric ratios of powdered sugar to fat in frostings are from 3:1 to 4:1. Many of the frosting recipes posted here are at ratios from 1:1 to 2:1. Don't see how they can work texturally or from a sweetness standpoint.

  • delicious! 1/3 of this batch (only made 1/3 of the recipe) frosted 24 cupcakes. added a bit extra confectioner's sugar to get it to the right texture. easy too.

  • I think next time I will cut back on the amount of butter. It was very good and got rave reviews from my tasters. I liked the malty taste and aroma. Instead of the chocolate malt cake I used a French vanilla box mix (I'm really NOT a baker at all!) and put whipped milk chocolate frosting and a layer of crushed chocolate covered malt balls in between the layers of the cake. I frosted the top and sides with this vanilla malt frosting and stuck whole egg shaped malt balls around the sides (it was an Easter birthday). I saved the other hlaf of this icing recipe to use later on cupcakes.

  • Nice buttery & malty frosting. Try cutting down the butter to 1 1/2 sticks and adding 1/2 cup extra powder sugar gives it a bit more stiffness & body to frost the cake.

  • I love anything with malt. If a stand mixer with the paddle isn't absolutely necessary, a note to that effect would be appreciated. I imagine that a lot more folks don't have a stand mixer than those who do!

  • i thinks this recipe sound great..however i cannot get it to print from this page. :(

  • Yum! Great recipe. Not too sweet, fluffy, silky and virtually fool-proof. My new "go to" frosting.

  • Would love to hear from someone who has made this to see how it tastes! I'm curious about whether perhaps the malted milk powder cuts back a little bit on the buttery-ness of the recipe as the amount of butter sounds more comparable to that of a meringue buttercream than a powdered sugar based buttercream (with the former tending to be wonderful to work with but sometimes a little too buttery for me).

  • This sounds really yummy! I have to halve the recipe and try it on cupcakes!

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