Frostings, Icings and Creams
SYRUP FROSTING (by Edna Burdick)
1 3/4 cup maple syrup
1/2 cup brown sugar or white granulated sugar
in 1 quart saucepan.
Cook until it spins a thread. Beat 3 egg whites until stiff, but not
dry. Drizzle cooked syrup into egg whites, beating all the while and
until it loses its gloss. Sometimes just letting it sit for a few
minutes and beating again will do the trick to make it lose its gloss,
otherwise it will be very "sticky".
2 cups of maple syrup to a boil. Dissolve 2 tablespoons of cornstarch
in a little cold water and pour it gradually into the boiling syrup,
stirring it to prevent lumps. Add a little grated nutmeg if desired.
Cook the sauce 5 to 8 minutes. Two tablespoons of butter may be added
cup maple sugar, 1/2 cup granulated sugar, 1/4 cup of water. Boil
until it will hair from a spoon. Stir briskly into the beaten white
of an egg. Beat until cool enough to spread.
frosting for 1 cake (9-inch layer or 9x13x2 inch oblong)
Pan: 1-quart double boiler
3/4 cup maple
light corn syrup
1/4 cup sugar
1 egg white
1/8 teaspoon salt
1. Place all of
the ingredients in the top of the double boiler. Beat the mixture
for 1 minute with an electric mixer or rotary beater.
2. Place the mixture over boiling water and cook it, beating constantly,
until it is stiff enough to stand in peaks (about 7 minutes). Keep
the water in the double boiler boiling actively throughout and scrape
the mixture from the sides of the pan with a rubber spatula several
times during the cooking.
3. Remove the frosting from the heat and continue to beat it until
it is cool and of a spreading consistency.
cup maple syrup
1/8 tsp. salt
2 egg whites
Boil syrup until
it spins a "long" thread. Slowly pour over stiffly beaten
egg whites and beat till thick.
cup maple syrup l/3 cup sugar
2 egg whites, beaten stiff
and sugar together until it threads when dropped from a spoon. Pour
slowly over egg whites. Beat until thick enough to hold its shape.
6 tablespoons maple syrup
2 cups confectionery sugar
1/2 cup chopped walnuts
Cream butter and
beat in syrup. Gradually add sugar. Beat till smooth. Spread icing
between layers. Sprinkle with nuts. Will ice a double layer cake.
syrup to 230°F (20-22° above the boiling point of water, which should
be established at the time syrup is boiled for creaming.) Remove immediately
from heat and cool quickly by seating pan in ice water or cold running
water. Cool to 70°F or lower. Stir the thickened syrup by moving a
wood spoon or paddle back and forth. Mixing should be continuous and
takes time (approx. 20 minutes). When surface becomes dull and the
cream retains ridges created by stirring, creaming is complete.