Millers Maple Cream Frosting Recipes
MAPLE BUTTERCREAM FROSTING
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
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 CHEESE FROSTING
Pair this maple cream cheese frosting with our recipe for Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.
Provided by Martha Stewart
Yield Makes enough for 42 mini cupcakes
Number Of Ingredients 5
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.
MAPLE CREAM CHEESE GLAZE
Add a touch of maple syrup to classic cream cheese frosting for even more fantastic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Number Of Ingredients 4
Steps:
- Beat powdered sugar, butter, cream cheese and 3 tablespoons of the syrup in large bowl with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will drip down side of cake.
MAPLE CREAM CHEESE FROSTING
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
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
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
MAPLE-BUTTERCREAM FROSTING
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
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.
MILLER'S MAPLE CREAM FROSTING
This is not my recipe, but is posted on behalf of a friend. He says, "This recipe is a superb complement to your favourite carrot cake recipe. Although it is assuredly best if made with "real McCoy" Vermont or Canadian maple syrup, it is also very good made with Log Cabin (or other brand) sugar-free syrup for the diabetics among us." I have also been told this recipe is superb with George Washington's Carrot Cake recipe #39623.
Provided by Lennie
Categories Dessert
Time 28m
Yield 8-12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 94.5, Fat 3.7, SaturatedFat 2.3, Cholesterol 13.6, Sodium 39.5, Carbohydrate 14.1, Sugar 12.1, Protein 1.4
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