Malted Milk Chocolate Frosting


Makes about 5 cups
  • 9 to 10 1/2 ounces high quality milk chocolate like Green and Black (three 3 to 3.5 ounce bars)
  • 1/2 cup malted milk powder
  • 1/2 cup heavy cream
  • 16 ounces mascarpone cheese, at cool room temperature
  • 12 tablespoons unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract


1 _ Melt chocolate in a microwave-safe bowl at 50% power, stirring every 15 seconds. Once it is mostly melted let the residual heat finish the job. (Feel free to melt using a double boiler or bowl set over simmering water instead). Set aside to cool.

2 _ Combine malted milk powder and heavy cream in a mixing bowl. Mix until the malted milk powder has dissolved, and the mixture is like a thin paste. Add the mascarpone and beat at low until combined, then at medium (high if you're using a hand mixer) until smooth and creamy.

3 _ Gradually beat in the cooled chocolate mixture. Scrape the sides of the bowl with a rubber/silicone spatula. Beat the butter in, 2 tablespoons at a time until fully incorporated. Add the vanilla extract, and beat until light and fluffy, scraping the sides of the bowl once during the process.

4 _ Use to frost cake or cupcakes shortly after making (within an hour or two) as the buttercream will firm up to a mousse-like texture with time.