CREAMY MAPLE FROSTING
This is an old recipe that I found while cleaning out my recipe box. Not sure where I got it from, but it's really good on spice cake. Makes enough to frost a 9 x 13 cake.
Provided by LARavenscroft
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
- Add milk and remaining sugar, alternately.
- Mix until smooth & creamy.
Nutrition Facts : Calories 1061.9, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.1, Sodium 801.7, Carbohydrate 216, Sugar 208.3, Protein 0.8
VERMONT MAPLE BOILED ICING
Make and share this Vermont Maple Boiled Icing recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 25m
Yield 2 9inch layers of cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
- Pour hot syrup very slowly into beaten egg whites, beating constantly.
- Flavor with vanilla and beat until icing is nearly cool.
- Add baking powder during the last of the beating until cool and of proper consistency to spread.
PUMPKIN-PECAN SOFTIES WITH MAPLE ICING
Provided by Food Network
Time 35m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.
MAPLE ICING
A delicious, easy-to-make maple frosting, great on white cakes.
Provided by Rachael
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 5
Steps:
- Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 40.4 g, Cholesterol 30.7 mg, Fat 10.4 g, Protein 1.4 g, SaturatedFat 6.5 g, Sodium 82.9 mg, Sugar 39.3 g
MAPLE-ORANGE ICING
Steps:
- In a small bowl, add the powdered sugar, maple syrup and orange liqueur and whisk together until combined. Drizzle on top of your dessert of choice.
MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING
Here's a delicious twist on a vanilla cake Jennifer found in a vintage cookbook from 1954. The secret flavor is a hint of ginger. The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!
Provided by Food Network
Categories dessert
Yield 1 two-layer 9-inch cake
Number Of Ingredients 15
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 ICING
Make and share this Maple Icing recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Blend ingredients in a blender until smooth.
- Pour into a saucepan and cook on low heat, stirring constantly.
- Bring to a boil and cook until thickened, about 7 minutes, stirring constantly.
- Cool and refrigerate at least 15 minutes, then put onto cake.
Nutrition Facts : Calories 830.2, Fat 27.4, SaturatedFat 17.1, Cholesterol 85.1, Sodium 248.2, Carbohydrate 146.1, Sugar 127.9, Protein 5.8
MAPLE BUTTER FROSTING
This frosting is meant to go with the Maple Nut Cake, but I think it's a great frosting in and of itself.
Provided by Dooners
Categories Dessert
Time 10m
Yield 1 1/3 cup frosting, 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 114.6, Fat 4, SaturatedFat 2.5, Cholesterol 10.7, Sodium 36, Carbohydrate 20.2, Sugar 19.7, Protein 0.2
BROWN SUGAR-MAPLE FROSTING
This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it's extremely sweet, so it's best paired with low-sugar baked goods. A little goes a long way.
Provided by VasaMN
Categories Desserts Frostings and Icings
Time 20m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 28.1 g, Cholesterol 10.5 mg, Fat 3.9 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 32 mg, Sugar 27.4 g
MAPLE WALNUT BISCOTTI WITH MAPLE ICING
Rich, nutty, iced maple walnut biscotti paired with a steaming mug of coffee is a classic New England favorite. I have made these biscotti with both maple extract and pure maple syrup and find that the extract lends a more robust maple flavor. If you'd rather use maple syrup, then start with 1/4 cup. You'll need to add a bit more flour, though, since the syrup will make it wetter. As for the icing, I prefer syrup. See: http://www.npr.org/2011/01/12/132838584/recipe-maple-walnut-biscotti-with-maple-icing
Provided by StevenHB
Categories Dessert
Time 2h35m
Yield 36 biscotti
Number Of Ingredients 10
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).
Nutrition Facts : Calories 136.5, Fat 4.6, SaturatedFat 0.5, Cholesterol 10.3, Sodium 26.5, Carbohydrate 22.6, Fiber 0.7, Sugar 14.9, Protein 2.2
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