Malted Vanilla Frosting

July 29, 2016

Test Kitchen-Approved

Author Notes: From my book Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations.Caroline Wright

Makes: 4 cups


  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 3/4 cup malted milk powder
  • pinches salt
  • 4 cups (one 16-ounce box) confectioners' sugar, divided
  • 2 tablespoons pure vanilla extract
In This Recipe


  1. Combine the butter, malted milk powder, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute.
  2. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.
  3. Malted Vanilla Frosting will keep, in an airtight container in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

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Reviews (3) Questions (0)

3 Reviews

Carol January 17, 2019
I was very excited when I saw the picture of the cake with vanilla malt icing. I have not been able to have malt for many years and had hoped that there was a gluten free substitute for the wonderful flavor that I remember. Alas, there is none that I have heard of. Malt is made from barley, and barley has the same gluten that rye and wheat does. For those of us with celiac disease, traditional malt powder is something that we can no longer have. Do you have any thoughts for a GF substitute? Otherwise, great recipes.
Helen D. January 14, 2019
Malt has gluten.
Kellie B. September 24, 2016
I found this recipe to be better the more the icing sat. I added a bit of heavy cream to thin out the icing and used 2 tsp of vanilla as opposed to the 2 tblsp listed in the ingredients. I used this on chocolate cupcakes and it really complemented the chocolate flavor.