Maple Butter Frosting Food

MAPLE BUTTER FROSTING

Steps:

• Beat butter, sugar, milk, and maple flavoring in a bowl until smooth.
• If needed, add more milk or confectioner's sugar to make it thick and smooth.
• Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.

MAPLE BUTTERCREAM FROSTING

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.

MAPLE BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
• With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

MAPLE-NUT BUTTER CAKE FROSTING/ICING

Steps:

• Blend butter and sugar.
• Stir in maple syrup and beat until frosting is smooth and fold in nuts.
• Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.

CREAMY MAPLE FROSTING

Steps:

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

MAPLE-BUTTERCREAM FROSTING

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 ICING

Steps:

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

MAPLE BUTTER

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

BROWN SUGAR-MAPLE FROSTING

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.

MAPLE FROSTING

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.