Making birthday cupcakes for Charlie’s ninth birthday, I didn’t want to do boring buttercream on top, and, knew whipped cream frosting wouldn’t hold for transport….so, I mixed some Horlick’s malted-milk-powder into the buttercream–awesome flavor. Try it! For more info on the history of malted-milk-powder, see our recipe for Chocolate Malted Cake with Honey Nougat Frosting.
1 stick softened butter
4 cups (or a little more) powdered sugar
1/2 cup unsweetened cocoa powder
About 3 Tbsp soy milk (or regular milk) (more or less, depending on how you like the consistency)
1/2 cup Horlick’s malted-milk powder
pinch of salt
- Whip butter until light and fluffy. Add powdered sugar and chocolate powder in gradually, beating again, and adding enough soy milk or milk to reach fluffy, spreadable consistency. Whisk in the malted-milk powder and pinch of salt (if desired.) Pipe onto chocolate cupcakes