Ingredients
- For the Malted Belgian Chocolate Frosting:
- 1 lb butter (4 sticks)(2 cups)(454 g), at room temperature
- 4 cups (500 g) icing sugar (confectioners' or powdered), sifted
- 3/4 cup (75 g) Ovaltine Classic (brown in colour)
- 1 tablespoon (15 mL) pure vanilla extract
- pinch of salt
- 8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
- 1/2 cup (120 mL) whipping (35% fat) cream
- For the Toasted Marshmallow Frosting:
- 16 large white marshmallows
- 1 cup (125 g) icing sugar (confectioners' or powdered), sifted
- 1 cup butter (227 g)(2 sticks), at room temperature
- 1/2 teaspoon (2.5 mL) pure vanilla extract
- 1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)
Preparation
Step 1
For the Malted Belgian Chocolate Frosting:
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 malt powder, vanilla and salt, 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.
For the Toasted Marshmallow Frosting:
Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.