Velvety Brown Sugar Egg Icing with Malt Crunch

1.In a medium mixing bowl, combine the brown sugar and eggs. Whisk together until the mixture is smooth and well combined.

2.Add the vegetable oil and vanilla extract to the bowl. Continue whisking until the mixture is glossy and slightly thickened.

3.Incorporate the salt into the mixture, ensuring it is evenly distributed.

4.Gently fold in the crushed malt balls, being careful not to break them down too much. You want to maintain some texture for the crunch.

5.Once everything is combined, let the icing sit for about 10 minutes to thicken slightly before using it on your baked goods.