Malted Vanilla Frosting
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Emily M. April 1, 2023
This frosting got a resounding "this is the best frosting I've ever had" from my Palm Sunday weekend guests. I don't even really like malted milk and this is spectacular. I used original Ovaltine, halved the vanilla and swapped the other tablespoon for a tablespoon and a half of almond milk, and piped it on doctored box chocolate cupcakes. 10/10 will make again.
Amy V. July 6, 2020
This frosting is DIVINE. I put it on top of chocolate cupcakes and BOOM - chocolate malt. It is so yummy and creamy. I will be making this again and again.
GINA May 12, 2019
I have gone grain free for the past two years but cut out sugar and have switched to swerve or maple syrup in most recipes. I avoid using any products that uses cane sugar or corn syrup. Do you have any recipes that omit cane sugars? Thanks!
Carol February 18, 2019
I really enjoy reading the comments about the vanilla malted icing. I guess we all have the same memories of the malted milk balls, and other malted drinks and desserts. Hopefully there is a genius Baker/ taster/ scientist among us that can capture that flavor that the celiacs among us can savor safely.
Carol H. February 9, 2019
this sounds great and I love malted milk. I would suggest, however, that this recipe appears in the gluten free cake magic flour recipe and you should caution your readers that malted milk powder is not gluten free.
Miranda January 24, 2019
I made this per the recipe amounts but only did one thing different. I beat the butter alone until it was creamy and pale before adding the rest of the ingredients as the recipe indicates. This frosting was delicious and a perfect consistency! Definitely do 2 tbsp vanilla, it enhances the flavor greatly.
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.
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.
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