Malted Milk Chocolate Frosting

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.