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Maple Sugar Frosting

A glaze made by boiling maple syrup or brown sugar with water, then mixing into beaten egg white until stiff.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Maple syrup and sugar are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,252 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Maple Sugar Frosting

Ingredients

Directions

  1. Boil maple syrup or brown sugar with water until it forms a hair when dropped from a spoon.

  2. Remove from heat and slowly pour over the beaten egg white, stirring constantly.

  3. Continue stirring until the mixture is stiff enough to spread.

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 + sugartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,252 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. 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 main sweetness and maple flavor, and its sugar concentration sets the frosting's texture as it cools.
Brown sugar
Adds sweetness and depth, and dissolves into the syrup to form the sugar base.
Egg white
Whipped to foam, it traps air and gives the frosting a light, fluffy structure.

The step that matters

Pouring the hot syrup into the egg white. Pour slowly while stirring constantly so the hot syrup cooks the egg white gently without scrambling it. Continued stirring cools and thickens the mixture into a spreadable frosting.

“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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