Maple Cream Fluff Recipes

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MAPLE BUTTERCREAM FROSTING



Maple Buttercream Frosting image

This is a very sweet frosting - it reminds me of maple candy.

Provided by Sarah

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 24

Number Of Ingredients 4

4 cups confectioners' sugar
½ cup butter, softened
7 tablespoons pure maple syrup
3 tablespoons heavy whipping cream

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.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 g

MAPLE CREAM



Maple Cream image

Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Yield Makes 2 cups

Number Of Ingredients 3

2 cups pure maple syrup
1/2 teaspoon safflower oil
Pinch of flaky sea salt, such as Maldon (optional)

Steps:

  • Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
  • Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

MAPLE CREAM CHEESE FROSTING



Maple Cream Cheese Frosting image

This traditional, delicious cream cheese frosting has a maple syrup twist. This yielded enough for me to fill and lightly frost a 12 inch square cake.

Provided by Caitlin

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 10m

Yield 8

Number Of Ingredients 4

11 ounces cream cheese, softened
⅔ cup butter, softened
4 cups confectioners' sugar
¼ cup maple syrup

Steps:

  • Beat the cream cheese and butter together in a large bowl until well combined; add 4 cups of confectioner's sugar and maple syrup and beat until smooth. Store in refrigerator until needed.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 67.4 g, Cholesterol 83.6 mg, Fat 29 g, Protein 3.1 g, SaturatedFat 18.3 g, Sodium 225.8 mg, Sugar 64.7 g

MAPLE CREAM FLUFF



Maple Cream Fluff image

Make and share this Maple Cream Fluff recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT1m

Yield 12-14 serving(s)

Number Of Ingredients 7

2 (1 ounce) envelopes unflavored gelatin
1/2 cup cold water
1 cup maple syrup
2 cups milk
1 cup whipping cream
1 cup pecans, toasted, chopped
32 vanilla wafers, crumbs

Steps:

  • in a large pan, soften gelatin in cold water.let stand 1 minutes --
  • cook and stir over low heat.do not boil -- until gelatin is dissolved -- about 4 minutes --
  • remove from the heat and slowly stir in syrup, set pan in ice water, whisk in milk, continue whisking till mixture has thickened.about 10 minutes --
  • remove pan from ice bath and set aside.
  • in a mixing bowl, beat cream till stiff peaks form.fold in 3/4 cup toasted, chopped pecans and the maple mixture --
  • sprinkle 1 cup wafer crumbs in 13x9 baking pan --
  • top with maple mixture.sprinkle with remaining pecans and wafer crumbs -- and chill for at least 6 hours or preferable overnight --
  • refrigerate leftovers, of course.

Nutrition Facts : Calories 318.6, Fat 18.5, SaturatedFat 6.9, Cholesterol 32.9, Sodium 88.2, Carbohydrate 33.1, Fiber 1.2, Sugar 16.4, Protein 7.3

MAPLE CREME BRULEE



Maple Creme Brulee image

The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 3 servings.

Number Of Ingredients 8

1-1/3 cups heavy whipping cream
3 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
TOPPING:
1-1/2 teaspoons sugar
1-1/2 teaspoons brown sugar

Steps:

  • In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

Nutrition Facts : Calories 578 calories, Fat 44g fat (26g saturated fat), Cholesterol 350mg cholesterol, Sodium 63mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

MAPLE CRèME CARAMEL



Maple Crème Caramel image

Categories     Dairy     Egg     Dessert     Bake     Fall     Bon Appétit

Yield Makes 4

Number Of Ingredients 9

Caramel
1 cup sugar
1/2 cup water
Custard
1/2 cup pure maple syrup
3 large egg yolks
1 large egg
1 1/2 cups whipping cream
1/2 cup whole milk

Steps:

  • For caramel:
  • Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
  • For custard:
  • Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
  • Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
  • To serve, run knife around dish sides to loosen custards. Invert onto plates.

MAPLE-BUTTERCREAM FROSTING



Maple-Buttercream Frosting image

Make this with our Maple Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 3

6 large egg yolks
2 cups pure maple syrup, preferably grade A dark amber
1 pound (4 sticks) unsalted butter, chilled and cut into small pieces

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.

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