Malted Belgian Chocolate Frosting


1 lb butter (4 sticks or 2 cups) at room temperature

4 cups icing sugar (confectioners' or powdered)

3 teaspoons pure vanilla extract

3/4 cup Ovaltine Classic (brown in colour)
8 oz (250 g) Callebaut (or other premium brand) bittersweet chocolate chips, or chopped, and melted

1/2 cup whipping (35% fat) cream


In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away.
*Just a note that the frosting will become an even richer brown a short while after it's been made.