Maple Frosting
Ingredients
Directions
Make the frosting
Combine water and maple sugar in a saucepan.
Dissolve the sugar and bring to a boil for five minutes.
Pour the mixture into a deep plate and stir briskly until it thickens and looks creamy.
Spread and finish
Carefully spread the frosting over the cake.
If the frosting becomes rough, smooth it with a knife dipped in hot water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Maple sugar
- Provides the sweetness and maple flavor, and sets into a creamy texture as it cools and is stirred.
- Water
- Dissolves the sugar so it can be heated to a syrup before thickening.
The step that matters
Stir briskly until the frosting thickens. Stirring cooled boiled sugar syrup agitates it so tiny sugar crystals form, giving a creamy, smooth texture instead of a hard or grainy one. Stopping too early leaves it runny.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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