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Frosting and Icing

EASY MAPLE FROSTING
Ingredients:
1¾ cups maple syrup
½ cup brown sugar
3 egg whites
Directions:
Combine ingredients in 1 quart saucepan.
Cook until it spins a thread. Beat egg whites until stiff, but not dry. Drizzle cooked syrup into egg whites, beating all the while and until it loses its gloss. Sometimes just letting it sit for a few minutes and beating again will do the trick to make it lose its gloss, otherwise it will be very “sticky”.

SIMPLE MAPLE FROSTING
Ingredients:
¼ cup softened butter
2 cups sifted powdered sugar
Maple syrup
Directions:
Cream butter, and gradually add powdered sugar. Stir in enough maple syrup until of spreading consistency.
MAPLE FROSTING
Ingredients:
2 egg whites
½ cup maple syrup
¾ cup sugar
¼ tsp cream of tartar
¼ tsp salt
1 tsp vanilla
Directions:
Combine all ingredients but vanilla in top of double boiler. Cook over boiling water, blending constantly with egg beater until mixture stands in peaks. Add vanilla and continue beating until thick enough to spread.
MAPLE FROSTING
Ingredients:
¼ cup butter
2¼ cup powdered sugar
2 Tbsp milk
¾ tsp maple syrup
Directions:
Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well.

MAPLE FOAM FROSTING
Ingredients:
1 cup maple syrup
l/3 cup sugar
2 egg whites, beaten stiff
Directions:
Cook syrup and sugar together until it threads when dropped from a spoon. Pour slowly over egg whites.
Beat until thick enough to hold its shape.

MAPLE ICING
Ingredients:
6 oz softened cream cheese
2 Tbsp softened butter
2 cups sifted powdered sugar
2 tsp maple syrup
Directions:
Beat cream cheese, softened butter, and sifted powdered sugar in small mixer bowl until smooth. Add maple syrup.
SEVEN MINUTE MAPLE FROSTING
Ingredients:
¾ cup maple syrup
1 tsp light corn syrup
¼ cup sugar
1 egg white
1/8 tsp salt
Directions:
Place all of the ingredients in the top of the double boiler. Beat the mixture for 1 minute with an electric mixer or rotary beater. Place the mixture over boiling water and cook it, beating constantly, until it is stiff enough to stand in peaks (about 7 minutes). Keep the water in the double boiler boiling actively throughout and scrape the mixture from the sides of the pan with a rubber spatula several times during the cooking. Remove the frosting from the heat and continue to beat it until it is cool and of a spreading consistency

MAPLE BUTTER GLAZE
Ingredients:
½ cup butter
2 cups confectioners’ sugar
2 tsp maple syrup
Directions:
Heat butter until golden brown. Blend in confectioners’ sugar, and maple syrup. Stir in 2-4 Tbsp hot water until icing spreads smoothly.

MAPLE BUTTER NUT FROSTING
Ingredients:
1/3 cup butter
3 cup confectioners’ sugar
½ cup maple syrup
¼ cup nuts, finely chopped
Directions:
Blend butter and sugar. Stir in maple syrup and nuts. Beat until smooth and of spreading consistency.

MAPLE BUTTER NUT ICING 1
Ingredients:
6 Tbsp butter
6 Tbsp maple syrup
2 cups confectionery sugar
½ cup chopped walnuts
Directions:
Cream butter and beat in syrup. Gradually add sugar. Beat till smooth. Spread icing between layers. Sprinkle with nuts. Will ice a double layer cake.
MAPLE BUTTER NUT ICING 2
Ingredients:
½ cup butter
¼ cup chopped walnuts or pecans
3 cup confectioners sugar
4-6 Tbsp maple syrup
Directions:
Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and ice the cake.

MAPLE CREAM CHEESE FROSTING 1
Ingredients:
8 oz cream cheese
1 cup confectioners’ sugar
¼ tsp nutmeg
1 tsp maple syrup; or more to taste
Directions:
Cream all ingredients together until it is smooth. Add a little cream, if necessary to make it a spreading consistency.

MAPLE CREAM CHEESE FROSTING 2
Ingredients:
12 oz cream cheese, softened
2/3 cup maple syrup
1 tsp vanilla
1 tsp finely grated lemon zest
Directions:
Beat cream cheese with electric mixer until soft and fluffy. Gradually add maple syrup, vanilla, and lemon zest. Frosts 9×13-inch cake.
MAPLE “GRAVY”
Ingredients:
1 qt maple syrup
½ cup butter
1 cup flour
1½ tsp vanilla
Directions:
Combine melted butter with flour until smooth. Add syrup slowly. Cook 10 min. in microwave. When thickened, add vanilla. This can be served over spice cake.

BITTER CHOCOLATE GANACHE
Ingredients:
1 ½ cups soy milk
1 cup maple syrup
8 oz bitter chocolate
4 oz tofu chocolate (Barat chocolate)
1 Tbsp vanilla
Directions:
This variation, which calls for genuine chocolate, has a robust, bittersweet flavor. This recipe yields 3½ cups of icing. Bring the soy milk and syrup to a simmer. Chop both kinds of chocolate into small pieces and add to the soy milk mixture. Stir until the chocolate has melted. Remove from heat. If the icing tends to separate, add a little more chocolate. When the mixture is smooth and of the desired consistency, stir in the vanilla.
MAPLE SUGAR ICING
Ingredients:
½ cup maple sugar
½ cup granulated sugar
¼ cup of water
Directions:
Boil until it will hair from a spoon. Stir briskly into the beaten white of an egg. Beat until cool enough to spread.

WINTER RASPBERRY FRUIT GLAZE
Servings: 8
Ingredients:
8 oz frozen raspberries, defrosted
3 tbsp maple syrup
Juice from ½ an orange
1½ tbsp arrowroot
Pinch sea salt
Directions:
Place raspberries, maple syrup, and sea salt into a pan over medium heat, and bring to a gentle boil. Dissolve the arrowroot in the orange juice until completely dissolved, using some raspberry juice if necessary. Pour the orange juice mixture into the raspberries, stirring constantly. When mixture clears and thickens, remove from heat and pour over prepared cheesecake. Place in refrigerator to set.

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