Maple syrup and brown sugar team up to flavor this fluffy maple frosting. The brown sugar is cooked with the butter and maple syrup and then the cooled syrup mixture is beaten into the confectioners' sugar.
Use the darkest grade of maple syrup you can find for a robust maple flavor. For even more intense maple flavor add a small amount of maple flavoring along with the vanilla.
This is an excellent frosting for a layer cake, a 9-by-13-by-2-inch cake, or cupcakes.
- 1 stick (4 ounces) unsalted butter
- 1/3 cup maple syrup
- 1/2 cup brown sugar, light or dark, packed
- 2 1/2 to 3 cups confectioners' sugar
- 2 tablespoons light cream, half-and-half, milk, or evaporated milk, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple flavoring, optional
In a medium saucepan over medium heat, melt the butter with the maple syrup and brown sugar. Bring to a boil while stirring constantly.
Reduce the heat to medium-low and cook, stirring, for about 3 to 5 minutes, or until the brown sugar has dissolved.
Remove the syrup mixture from the heat and let stand until completely cooled.
Pour the cooled syrup mixture into a mixing bowl. Gradually beat in 2 1/2 cups of the powdered sugar and the cream or milk.
Add the flavoring and beat until smooth. Add more confectioners' sugar or more cream or milk, as needed to make a spreadable frosting.
The frosting makes enough for a two layer cake, a rectangular cake, or about 18 to 24 cupcakes.
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