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Dessert

Maple Syrup Icing

A glaze made from boiled maple syrup and beaten egg white, used to coat cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Maple syrup and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Syrup Icing

Ingredients

Directions

Make the icing

  1. Boil the maple syrup until it hardens slightly when dropped in cold water.

  2. Pour the hot syrup onto the stiffly beaten egg white.

  3. Stir constantly until the mixture thickens.

Finish

  1. Spread the icing on the cake.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Maple syrup + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maple syrup
Provides the sweetness and maple flavor, and cooks down to set the icing.
Egg white
Whipped into a foam that gives the icing its light, airy structure.

The step that matters

Pouring the hot syrup onto the egg white. Syrup that is too cool will not cook the egg white, and syrup that is too hot can scramble it. Pouring slowly while beating keeps the foam smooth and lets it thicken evenly.

“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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