I have gotten nothing but rave reviews about this frosting.
- Carbohydrate 140.149326758716 g
- Cholesterol 89.9475000005072 mg
- Fat 33.3237437564987 g
- Fiber 3.49519630091874 g
- Protein 7.34860338583755 g
- Saturated Fat 20.8119926538673 g
- Serving Size 1 1 Serving (215g)
- Sodium 493.440050805699 mg
- Sugar 136.654130457798 g
- Trans Fat 2.02977755029827 g
- Calories 881 calories
Step-by-step
- Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
- Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.
- Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.
- As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
- In a 2 cup measuring glass, stir together heavy cream and Ovaltine.
- Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
Grainy frosting happens when powdered sugar is dumped into cold, unsoftened butter all at once, preventing proper fat encapsulation. Softening the three sticks of unsalted butter to 65 degrees Fahrenheit ensures it creams smoothly with the cocoa powder and salt before any sugar touches the bowl. Professional pastry techniques dictate scraping the paddle attachment and bowl sides frequently during this initial mixing phase to eliminate dense pockets of fat.
Achieving structural integrity requires managing the dairy addition carefully through mechanical agitation. Pouring the heavy cream and malted drink mix combination in a slow, steady stream while the mixer runs at medium speed allows the emulsion to hold without breaking or curdling. Controlling the liquid volume prevents the mixture from turning into a runny glaze; stop pouring before adding the entire two-cup measuring glass if the desired piping stiffness appears.
Dietary adjustments for this recipe remain straightforward for common household needs. Substituting a plant-based heavy whipping cream alternative and dairy-free butter works effectively, provided the fat percentages closely match traditional dairy products to maintain proper aeration during whipping.
Storage parameters dictate keeping finished buttercream in an airtight container in the refrigerator for up to five days. Re-whipping chilled frosting at room temperature restores its original volume and spreadable consistency before application on baked goods.
