MAPLE BUTTERCREAM FROSTING
I found this to be an especially good maple frosting. The maple really comes through better....without the "cream". I used to use a plain old buttercream frosting and add Maple Syrup; but when I tried this, we liked it better!
Provided by Amy Alusa
Categories Other Desserts
Time 10m
Number Of Ingredients 3
Steps:
- 1. Start by whipping the room-temperature, un-salted butter until smooth and creamy.
- 2. Sift in 2 cups of powdered sugar, mixing on low speed until combined.
- 3. While continuing to whip on medium speed, add 4 tablespoons of Maple Syrup; tablespoon by tablespoon until well combined.
MAPLE-BUTTERCREAM FROSTING
Make this with our Maple Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.
- Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.
- Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
- Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.
MAPLE BUTTERCREAM FROSTING
This is a very sweet frosting - it reminds me of maple candy.
Provided by Sarah
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 g
MAPLE MERINGUE BUTTERCREAM
Categories Dessert Christmas Quick & Easy Winter Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add maple sugar 1 teaspoon at a time, beating, and continue to beat until whites just hold stiff peaks.
- Boil syrup in a small heavy saucepan over moderate heat, undisturbed, until it reaches soft-ball stage (registering 238 to 242°F on thermometer), about 3 to 7 minutes. Immediately remove from heat and slowly pour hot syrup in a slow stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue be fully cooled before proceeding.)
- With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition. (If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in a larger bowl of ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together before beating is finished.)
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