Malört Frosting
  • 3 sticks Unsalted Butter, at room temperature
  • 6-8 cups Sifted Powdered Sugar
  • ⅓-2/3 cup Malört Syrup, completely cooled to the touch
  • ¼ tsp Salt
  1. In your largest bowl or mixer, begin creaming the Butter. Give it about 45 seconds in the mixer before you begin to slowly add powdered sugar. Keep adding Powdered Sugar to the Butter, while constantly mixing, until it is thick and looks a little clumpy.
  2. We provide a range of amounts for Powdered Sugar in this recipe. Moisture content of butter brands can vary, and the way sugar blends into icing depends on lots of factors like temperature, humidity, and other complicated garbage. That means that a quantity that works in August might not work super awesome in January– even when all the other factors are the same—so follow your eyes and shoot us an Ask if you have questions.
  3. Once you get to the right amount of Powdered Sugar, turn off your mixer and scrape down the bowl. Resume mixing and, after about 60 seconds, slowly drizzle in Malört Syrup until it reaches a consistency that you’re comfortable using. Looser frostings will be easier to get onto the cake smoothly and have a Malört-ier flavor, while tighter frostings hold their shape better, and typically do better left out at room temperature.
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