Fluffy Maple Frosting Recipes

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

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.

Steps:

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

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.

Steps:

• Choose a large stainless steel or heatproof glass bowl that will fit over, not in, a medium-size saucepan. Fill the pan with about one-inch water and bring to a simmer.
• In the bowl, off the heat, combine the maple syrup, sugar, egg whites, and salt. Place over the simmering water and beat with a handheld electric mixer until the frosting is fluffy and stands in stiff peaks, about 6 minutes.
• Remove the bowl from the water and beat for about one minute longer. Beat in the vanilla. Use immediately to frost cooled cake layers.

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.

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.

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.

Steps:

• Beat together the softened margarine and maple syrup. It might look a little curdly, but that's ok.
• Beat in the maple and vanilla extracts.
• Slowly add the soymilk powder.
• The frosting should be creamy and fluffy. If it looks too wet, add more soymilk powder. If it looks too dry, add more maple syrup.

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.