Millers Maple Cream Frosting Food

THE BEST MAPLE BUTTERCREAM FROSTING

Steps:

• Add softened sticks of butter to mixer.
• Add vanilla and maple extract.
• Mix until butter and extracts are completely mixed.
• Add powdered sugar. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. If it is add a dash of milk.

MAPLE CREAM CHEESE FROSTING RECIPE

Steps:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.

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.

MILLER'S MAPLE CREAM FROSTING

Steps:

• In a small bowl, combine water and vanilla.
• Sprinkle with gelatin and let soften for 1 minute.
• In a double boiler bring about 1 inch of water to a slight simmer.
• In a heatproof mixing bowl, combine egg whites, syrup, cream of tartar and salt; set bowl over simmering water and beat with an electric mixer on low speed, moving beaters constantly, until an instant thermometer reads 140°F.
• This should take approximately 3 to 5 minutes.
• Increase mixer speed to high and continue beating for 3 minutes.
• Remove bowl from heat.
• Add gelatin mixture and continue to beat until cooled to room temperature, approximately 4 to 5 minutes.
• In a chilled bowl, beat cream with electric mixer until firm peaks form; fold into meringue with rubber spatula.
• Chill the frosting before icing cake with it.

CREAMY MAPLE FUDGE FROSTING / ICING FOR CUPCAKES

Steps:

• Cream the cream cheese, maple syrup, vanilla, and milk together first with an electric mixer.
• Gradually beat in the confectioners sugar until thick and spreadable, approx 3-4 cups. You might have to whisk by hand really hard at the end to beat out any lumps.
• If the frosting is too thick to be spreadable, thin it out with some milk.
• Makes enough to ice about 12-15 cupcakes.

MAPLE FROSTING

Steps:

• Beat butter in a small mixing bowl for 30 seconds.
• Gradually add 1 1/2 cups sifted powdered sugar, beating well.
• Beat in milk and maple flavoring.
• Gradually beat in an additional 1 1/2 to 1 3/4 cups sifted powdered sugar to make a spreadable frosting.

MAPLE CREAM CHEESE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.

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.