The template for this frosting is Rose Levy Beranbaum's White Chocolate Cream Cheese Buttercream found in The Cake Bible. It's a buttercream that doesn't require making a sugar syrup or meringue, and has a nice layer of tang from the cream cheese and lemon in it. I wondered if milk or dark chocolate would work in place of the white chocolate. I decided to try milk chocolate, then take it in a slightly savory direction by adding malted milk powder. The tangy cream cheese flavor didn't work with the malt, so I swapped it for mascarpone with much better success. The resulting frosting is mildly sweet with an almost savory character from the malted milk powder. It is soft when first made, but upon standing firms up to a mousse-like texture from the malted milk powder. It's perfect on top of yellow cake or cupcakes with a few lightly crushed malted milk balls for decoration.

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