Brown Sugar Maple Frosting
Delectable and rich, this is ideal on top of the Apple Spice Layer Cake
Brown Sugar Maple Frosting
This is a fun take on a traditional boiled icing that normally calls for white sugar and a little corn syrup. I have switched dit up using some dark brown sugar and maple syrup, which gives it a wonderful depth of flavour and turns it the loveliest, softest shade of brown.
Ingredients
Instructions
- In a small pot over medium heat, combine the brown sugar, water and maple syrup. Stir until the sugar has dissolved. Clip the sand thermometer to the side of the pot, turn the heat to high and bring the mixture to a boil.
- Wash down the sides of the pan with a wet pastry brush to remove any sugar cystals that form. Measure the temperature with the candy thermometer and continue to boil until it reaches 230°F.
- In a stand mixer fitter with a whisk attachment, beat the egg whites on high speed until soft peaks form. Turn the mixer speed to medium and gradually add the granulate sugar 1 tablespoon at a time.
- Turn the mixer speed to low and slowly add the hot sugar mixture, pouring it in a steady stream down the sides of the bowl. Let the mixer run until the foresting is cool and thick and shiny.
Notes
*This icing is best used right away as it won't spread as nicely once it has cooled.