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."
 
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Ready In:
5mins
Ingredients:
6
Yields:
2 cups
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ingredients

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directions

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

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Reviews

  1. I wanted to frost my homemade pop-tarts using maple syrup I had on hand so this recipe popped up. My Cassava flour pastries filled with sweet spices were absolutely delicious with this creamy maple recipe!
     
  2. I used this to stuff donuts and it was amazing!! I only used 1 tsp of vanilla and 1/2 tsp maple flavoring. So Yummy!!!
     
  3. I had to substitute some things because a lot of stuff I can't have but my frosting was grainy and thick and a little gross.
     
  4. The flavor was great--subtle maple flavor and pretty sweet. Mine came out more like a thick glaze, which would work great on doughnuts or cinnamon rolls (luckily that's what I wanted it for). I added extra powdered sugar to thicken it a little, but with the amount of syrup I think you'd need quite a bit more sugar to get a fluffy frosting consistency. A maple extract instead of syrup would help with that issue, if you have any.
     
  5. This frosting came great. I followed the recipe to a T and didn't require any additional maple extract. The maple flavor is subtle yet distinct (I used grade B maple syrup, the darker kind). The consistency is thick and creamy and pipes well. I will absolutely use this again in the future! It's simple and delicious.
     
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Tweaks

  1. had to use shortening instead of butter and I had to make my own powdered sugar.
     
  2. The flavor was great--subtle maple flavor and pretty sweet. Mine came out more like a thick glaze, which would work great on doughnuts or cinnamon rolls (luckily that's what I wanted it for). I added extra powdered sugar to thicken it a little, but with the amount of syrup I think you'd need quite a bit more sugar to get a fluffy frosting consistency. A maple extract instead of syrup would help with that issue, if you have any.
     

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