Ingredients:

  • 1 1/2 cups (3 sticks / 340g) unsalted butter, softened
  • 1 cup (85g) unsweetened cocoa powder
  • 3/4 teaspoon (4g) salt
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 tablespoons (30ml) whole milk
  • 2/3 cup (160ml) heavy cream
  • 2/3 cup (approx. 75g) Rich Chocolate Ovaltine powder

Instructions:

  1. In the bowl of your stand mixer, beat the softened butter, cocoa powder, and salt together until well combined. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar to the butter mixture, alternating with the milk and vanilla extract. Start with the mixer on low speed.
  3. Once all ingredients are incorporated, increase the mixer speed to medium and beat until smooth and creamy, about 1 minute.
  4. In a separate measuring cup, whisk together the heavy cream and Ovaltine powder until well combined.
  5. With the mixer on medium speed, slowly drizzle the Ovaltine cream mixture into the frosting. Add only enough to reach your desired consistency. Stop to scrape down the sides of the bowl.
  6. Beat the frosting for another minute, or until light and fluffy.
  7. For a firmer frosting, cover and chill in the refrigerator for 15-30 minutes before using (optional).