Maple Brown Sugar Icing
- Anthology of Crumbs
- Oct 3
- 1 min read
1
Searing the Beef
Cream of tartar helps stabilise the egg whites for a fluffier finish.
Best used the same day but will hold its shape for hours.
Lovely over chocolate or spice cakes for contrast.
Notes
1
In a small pot over medium heat, combine the brown sugar, water, and maple syrup. Stir until the sugar dissolves. Attach a candy thermometer to the pot, increase the heat, and bring to a boil.
2
Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Continue boiling until the mixture reaches 230°F (110°C).
3
Meanwhile, in a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on high speed until soft peaks form.
4
Reduce the mixer speed to medium and gradually add the granulated sugar, 1 tablespoon at a time, beating until glossy peaks hold.
5
With the mixer on low, carefully pour the hot syrup in a steady stream down the side of the bowl. Increase to high speed and beat until the frosting is thick, shiny, and completely cooled.
Instructions
1 ½ cups (300 g) dark brown sugar
¼ cup (60 ml) water
¼ cup (60 ml) pure maple syrup
6 large egg whites
½ cup (100 g) granulated sugar
¼ teaspoon cream of tartar
Maple Brown Sugar Icing
Anthology of Crumbs
This is a fun take on traditional icing, usually made with white sugar and corn syrup. Here, dark brown sugar and maple syrup bring a deeper flavour and the loveliest caramel shade, while whipped egg whites transform it into a glossy, cloudlike frosting.
Servings :
About 4 cups
Calories:
Prep Time
15 min
Cooking Time
10 min
Rest Time
0
Total Time
25 min
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