Tuesday, 22 April 2008

Maple Syrup Boiled Frosting

This is, of course, a variation of Seven Minute Frosting, made with maple syrup instead of sugar. When I made the Seven Minute Frosting, I did not get enough to cover the sides; this time I had ample. I suspect that with the Seven Minute Frosting my egg white was skimpy, and that with this batch it was unusually large.

You may note that the picture is rather better than usual. That's because it was taken by my sister-in-law, Amy Wai. Thanks, Amy!

enough to frost 1 8" cake with 2 layers
15 minutes

1 extra-large egg white
3/4 cup maple syrup
1/4 cup water

Put the egg white in a mixing bowl and beat it until fairly stiff. Set it aside while you cook the maple syrup.

Put the maple syrup and water into a large, heavy-bottomed saucepan. Bring to a boil, and boil steadily for 5 minutes. It will boil up quite high, and as it cooks it will want to boil up even higher, so watch it, and monitor the temperature of the stove to be sure it does not boil over.

After 5 minutes, begin beating the egg white again. Pour the maple syrup into the egg white in a slow steady stream, beating constantly. You can stop to scrape out the pot, but otherwise continue beating constantly for 5 minutes, until the frosting is cool.

Just as a note, I have found that many cake recipes, providing they call for an egg or two in the first place, will take an extra egg yolk with no harm done.


Diane said...

Delicious! Thank you.

Ferdzy said...

Thanks for trying it, Diane!