Maple Caramel Frosting
The powdered sugar is measured before sifting. Sifting is needed only if the sugar is lumpy.
Recipe information
Yield
makes about 2 cups
Ingredients
4 tablespoons (1/2 stick) butter
1/2 cup lightly packed brown sugar
1/4 cup pure maple syrup
2 tablespoons milk
1/2 to 1 cup powdered sugar
1 teaspoon vanilla extract
Preparation
Step 1
Melt the butter in a small saucepan. Add the brown sugar and maple syrup and cook over low heat for 2 minutes.
Step 2
Add the milk and heat to a boil, stirring. Remove the pan from the heat and stir in the powdered sugar and vanilla, mixing until smooth and creamy. If necessary, add a few more drops of milk to get a spreading consistency.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
