Maple Icing Food

EASY MAPLE FROSTING

Steps:

• In a large mixing bowl, add butter, maple syrup, maple extract and whip it together until smooth.
• Gradually, add powdered sugar (1/2 cup at a time), while continuing to mix until frosting is thick and creamy.
• Pipe on cupcakes or spread on cakes. Enjoy!

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 PECAN FROSTING

Steps:

• Chop up the pecans. You can chop them with a knife or in a food processor. See photos to see what level of choppiness we're talking.
• Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
• In a large mixing bowl or stand mixer, cream the butter to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
• Add 2 cups of powdered sugar and maple syrup. Beat well.
• Add 1 cup powdered sugar, maple extract, and salt. Beat well.
• Add the chopped pecans when they are completely cooled and beat it. Try not to eat it all with a spoon.

MAPLE ICING

Steps:

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

MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
• To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
• When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

MAPLE WALNUT BISCOTTI WITH MAPLE ICING

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper.
• Place walnuts in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Transfer to a cutting board and coarsely chop. Set aside.
• In a large bowl, hand mix toasted walnuts, sugars, cinnamon, baking powder and flour.
• In a small bowl, whisk eggs. Add maple extract and whisk until well blended. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.
• On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.
• Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
• Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
• To make the maple icing, mix the confectioners' sugar and maple syrup in a small bowl and whisk briskly until the icing is smooth and opaque and clings to the back of a spoon. Taste. Add more maple syrup and/or confectioners' sugar, if desired.
• Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp. Place parchment paper or waxed paper between layers of cookies to protect the icing. Stored properly, these biscotti will last up to 2 weeks. After that, the icing may begin to appear chalky.
• Consider drizzling with melted chocolate, if you'd like (chocolate omitted from the ingredients above).

MAPLE-CREAM CHEESE ICING

Steps:

• Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth.