Recipe by BLUEMM83
"This sweet, fluffy and airy icing with a hint of maple is sure to please any sweet tooth. This makes enough to frost one 9x13 inch cake."
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pure maple syrup
My son cannot have sugar, this was the perfect substitute. Great texture, fluffy - almost merringue-like. I put it on a wheat-free, sugar-free birthday cake...it tasted awesome! (and all the party-goers had no idea it had no sugar!)
it has potential but as-is it is WAY too sweet for my taste!!! I also have to add that if you make this clean the pan immediately, i had to throw out the pan I used for this
finally found one that useI s real maple syrup and not artificial flavoring! I added a little vanilla. Tastes like a light maple marshmallow. I microwaved the syrup in a glass measuring cup/has no problems.Don't know why the first poster had to throw out the pan. At worst putting water in it and heating it should have dissolved off any stuck on stuff. As cookie or cake icing I give it a 3 to 4 but I did find a fab use for this stuff...it makes awesome whoopee pie filling!
This was light and tasty.
I know that Lila's post was in 2006, but there is no need to throw out a pan that has hardened sugar syrup in it. Put water in the pot, place on the stove, bring to a boil, turn off and cover for 10 to 15 minutes. Empty the hot water carefully into the sink. The sugar should have dissolved and the pot is ready to wash.
Nice flavor and texture. I used on an apple cake that is made with little sugar so the sweetness of the icing was welcome.
This is the same recipe that my Great Aunt used. Fancy grade Vermont Maple Syrup has the best outcome. Be patient when boiling down the syrup, it is worth the wait.
this is sooooo good so fluffy i licked the bowl i put it on vanilla cupcake it looks delish on them!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Maple Icing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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