Maple Frosting Recipes

Steps:

• Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
• Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

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.

Steps:

• Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
• Add milk and remaining sugar, alternately.
• Mix until smooth & creamy.

Steps:

• In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.

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.

Steps:

• Mix together sugar and salt.
• Beat in butter, add syrup and vanilla.
• Gradually add in the milk a tablespoon at a time, beat until creamy, YOU MAY NOT NEED ALL THE MILK, or you may need to add extra, adjust until it is of spreadable consistancy.
• Makes enough to frost a 2 layer cake or a 9"x 13" cake.

Steps:

• Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

Steps:

• Choose a large stainless steel or heatproof glass bowl that will fit over, not in, a medium-size saucepan. Fill the pan with about one-inch water and bring to a simmer.
• In the bowl, off the heat, combine the maple syrup, sugar, egg whites, and salt. Place over the simmering water and beat with a handheld electric mixer until the frosting is fluffy and stands in stiff peaks, about 6 minutes.
• Remove the bowl from the water and beat for about one minute longer. Beat in the vanilla. Use immediately to frost cooled cake layers.

Steps:

• Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.