- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 1/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1/2 cup heavy cream
- 1/3 cup Ovaltine
It’s Wellness Week at my office this week. What this means is a week full of health-promoting activities and I bring in cupcakes this morning. I also brought in bananas so I think they cancel each other out.
I was tasked with creating a chocolate cake yesterday for a birthday in Shawn’s office. He’s also using it as a demonstration. I don’t understand finance. I came across a recipe that claimed to be the best chocolate buttercream frosting ever and how can I argue with that?!
Yes, Ovaltine. It makes the frosting extra creamy. I used the regular chocolate and then added about 2 tablespoons of malted milk powder.
Cream together the butter, cocoa powder and salt. Turn the mixer off and scrape down the sides. Add in the powdered sugar and then return to low speed. Add in the milk and vanilla extract. Turn up the speed and whip the frosting.
In a separate measuring cup, stir together the cream and Ovaltine. This is where I added in the malted milk powder. Once this is completely mixed, slowly add this into the mixing bowl with the mixer turned on medium speed. Incorporate enough of the milk mixture to bring the frosting to your desired consistency. Now go frost!