Malted Chocolate Buttercream

19 Jan

This buttercream served as the filling and topping for the Obey Giant Cake post from earlier today.  My Mom has been marching around my mind lately, in addition to adoring chickpeas, she love, love, loves chocolate malt balls.  I should just call this recipe Lori’s Buttercream.  The addition of crushed chocolate malt balls seals the deal.  This buttercream is fantastic.

The article of Food & Wine Magazine that inspired this buttercream featured recipes for Malted Milk Buttercream and Dark Chocolate Buttercream – two separate recipes.  I started out making the Malted Milk Buttercream using Chocolate Malted Ovaltine – commonly referred to as Isabella’s Magic Chocolate Milk Powder  a.k.a The Mute Button – but it wasn’t intense enough, so I added the chocolate from the Dark Chocolate Buttercream recipe.  That took it over the top.  Exactly where I was hoping it would go.

Malted Chocolate Buttercream – Based on the recipe by Matt Lewis

6 egg whites

1 1/2 cups granulated sugar

1 pound of unsalted butter, room temperature, cut into cubes

1/4 cup malted chocolate powder dissolved in 2 tablespoons of hot water

4 oz dark chocolate, melted

Crushed Chocolate covered Malt Balls (optional)

Combine the egg whites and sugar in the bowl of a stand mixer.  Over a saucepan of simmering water whisk the mixture continuously until the sugar has dissolved and the mixture is warm to the touch.  Whisk the mixture on high until the meringue is shiny and the mixture holds soft peaks – about 5 minutes.

Add the cubed butter a piece at a time, waiting until the previous piece has been incorporated before adding more.

Slowly add the ovaltine powder mixture and the melted chocolate and whisk to combine.  Remove the bowl from the mixture and mix by hand, making sure that you scrape the bottom and sides and everything is evenly incorporated.  Fold the crushed chocolate covered malt balls into the buttercream or sprinkle in-between the frosted layers.  Enjoy!


6 Responses to “Malted Chocolate Buttercream”

  1. B January 19, 2012 at 2:03 pm #

    That sounds amazing!!!!!! I’m definitely going to try this recipe when I get to London!

    • heavycake January 20, 2012 at 8:39 am #

      Do it! We can have Skype cake making and decorating sessions. xox

  2. CorkAndSpoon January 20, 2012 at 8:00 am #

    This seems like the perfect alternative to traditional chocolate frosting, especially on top of an already rich chocolate cake. Looking forward to trying it!

    • heavycake January 20, 2012 at 8:38 am #

      Thanks for stopping by! It is pretty wonderful buttercream.

  3. Sarah January 20, 2012 at 8:49 pm #

    OMG! Yes please!!!!

  4. Peppa Flake February 13, 2012 at 5:37 pm #

    OMG this just made me want chocolate sooo bad!!!!!…p.s. looks like I will see you when you get here xoxo

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