it turned out lovely. very creamy; next time I will add a little less of the heavy cream mixture so that the icing holds a little better. but I loved the flavor. and I could definitely taste the ovaltine (which for me, is a good thing). the icing goes especially well with confetti cake!
the best chocolate buttercream frosting from joy the baker, adapted from delilah bakery
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup ovaltine
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.
