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Brown Sugar Maple Frosting
From 'Butter Celebrates!'

Servings: 4 cups, enough for 1 (8-inch) four-layer cake

Servings: 4 cups, enough for 1 (8-inch) four-layer cake
Ingredients
  • 1 ½ cups dark brown sugar
  • ¼ cup water
  • ¼ cup pure maple syrup
  • 6 egg whites
  • ½ cup granulated sugar
Steps
  1. In a small pot over medium heat, combine the brown sugar, water, and maple syrup. Stir until the sugar has dissolved. Clip the candy thermometer to the side of the pot, turn the heat to high, and bring the mixture to a boil.
  2. Wash down the sides of the pan with a wet pastry brush to remove any sugar crystals that form. Measure the temperature with the candy thermometer and continue to boil until it reaches 230°F.
  3. In a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Turn the mixer speed to medium and gradually add the granulated sugar 1 tablespoon at a time.
  4. Turn the mixer speed to low and slowly add the hot sugar mixture, pouring it in a steady stream down the sides of the bowl. Let the mixer run until the frosting is cool and thick and shiny.
Notes
  • The icing is best used right away as it won't spread as nicely once it has cooled.
 

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