Chocolate Malt Frosting

If you think a chocolate malt tastes good, just wait until you try this Chocolate Malt Frosting!   

Malted Milk Frosting @createdbydiane



I don’t know what it is about malt, but I love it.

I always have, I loved Whoppers Candy as a kid and still do,

they have this great chocolate coating, a huge crunch and that delicious malt flavor.

When I worked in an ice cream shop years ago we used a malt syrup. Oh how I would just devour chocolate malt shakes!

Making that same great flavor into a frosting is just UNBELIEVABLY good!


chocolate malt frosting @createdbydiane

It even looks like a milkshake!

Beat the butter until it’s smooth and fluffy.

The butter for frosting should have a chill to it, but not be cold. Leaving it at room temperature for 30 minutes usually works well. Cut it into small pieces, it will warm up nicely that way and you won’t have frosting with lumps of butter in it.
If your butter is too warm and if you press your finger into it and it “squishes” into the butter it’s too soft. The result of using butter that is too soft, is frosting that does not hold its shape, it will not pipe well.

chocolate malt frosting


Now, what on earth will you want to put this frosting on???

I made this MALTED MILK CAKE….

take a look it’s DELICIOUS with this frosting.

In the meantime, you can put it on cookies, cake, brownies or eat it with a spoon. It’s that good!

Chocolate Malt FROSTING from @createdbydiane

Chocolate Malt Frosting


  • 2 cups butter
  • 1 1/2 cups malt powder I used Carnation's Malted Milk Powder
  • 7 cups powdered sugar
  • 3/4 cup melted dark chocolate I used Ghirardelli 60% Chocolate Chips let cool before adding
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy whipping cream I used REAL California dairy products


  • Beat butter with mixer in large bowl until smooth and creamy
  • add in malt powder, powdered sugar, chocolate, vanilla extract and heavy cream and mix until smooth and fluffy and everything is combined on medium to medium-high speed.





  1. I LOVE malted milk! Thank you for this recipe! While I can always just use it with a spoon, I can’t wait to see what you have in store tomorrow!

  2. I used a spring for pan of the bigger size because I could not find a 6″ pan anywhere . The pans I do have do not go straight up at the sides either . They sort of flare wider like a pie plate, which is he reason I used the spring firm . Ias have filled it to high because it’s taking forever to bake . It’s been almost 40 minutes and he center is still jiggling?

    1. A larger pan will take longer to bake and spring form pans tend to be more than 2 inches high, so yes it will take longer to bake if you filled the pan higher than an inch and a half, most likley 10-15 minutes more would be my guess.

  3. Sorry for my spelling errors I was so excited to try this recipe I’m a fanatic for malted anything . I also used ovaltine and have been looking online only to notice ovaltine has been darker brown color and other so light? My cake is darker and very heavy . It’s my first time really baking a cake from scratch . Your cake looks so beautiful and I will be attempting it again when I find different malt powder .
    Thank you for taking the time to read and answer my questions .

    1. I’m not familiar will all the varieties of ovaltine. The malt I used is a malt powder, the brand I used is Carnation, readily available in the US at grocery stores and Walmart. It’s not chocolate malt, it’s just malted milk powder. I’m not sure if what you used has added chocolate or cocoa, that would make the cake darker. The cake itself is heavier than a box cake, it’s dense and rich in flavor. Here is a link to the malt I used so you can see it.

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