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Maple Syrup Frosting
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1 1/4 cups pure maple syrup
In saucepan, cook the syrup to 238 degrees on a candy thermometer. In meantime, beat the egg whites until stiff but not dry. Gradually add the hot maple syrup to the egg whites, beating constantly with electric mixer. Stir in the sugar and beat until well blended. Use to frost the sides and top of a 2 layer cake, swirling it into soft peaks.
Recipe created 1995-09-26.