Malted Vanilla Frosting

July 29, 2016

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 (1) Questions (0)

1 Review

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.