This icing is rich and creamy, but also has a lovely malty chocolate taste that will remind you of Pop Shop malts. I made this chocolate icing to go with bailey's ganache inside our new years eve dessert part 2.
Chocolate Malt Icing
Original recipe makes 1 frosting for 1 cake
1/2 cup butter at room temperature
3 cups icing sugar
8 tablespoons dutch processed cocoa powder
2 tablespoons of Ovaltine Powder
quarter cup of whipping cream or non-skim milk.
1 teaspoon vanilla extract
- In a medium bowl, mix or sift together the sugar, Ovaltine and Cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk/whipping cream.
- Add vanilla at the end. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.