Mention frosting and most people imagine buttercream piled high on top of cupcakes. However, frosting is not just buttercream and can include a wide variety of confectionery toppings. Maple Sugar Frosting is a sweet, fluffy delight that can be used for cakes, cookies, or even bread. It is simple to make and has a marshmallow-like texture that is fun to make and eat.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Place maple sugar, granulated sugar, and water into a small saucepan.
- Using a pastry brush, brush down the sides of the pot with water.
- Heat on medium-high until boiling and cook until syrup will "hair" from a spoon. This is called the thread stage and is approximately 223F (110C).
- Whip egg white until foamy. With the mixer on low, slowly stream in the syrup.
- Turn mixer to high and whip until cool enough to spread.
Notes
This frosting will appear slightly loose and more like royal icing at first. As it cools and sets up, it becomes fluffier and more akin to marshmallow fluff than royal icing. It is wonderful alone or you can use it as part of a buttercream or cream cheese icing too!