Maple Italian Meringue Buttercream Frosting has the buttery sweet frosting with a hint of maple flavor. The recipe only needs four ingredients.
Italian Meringue Buttercream Frosting Recipe:
6 egg whites
1/2 cup sugar
1 cup maple syrup
1 1/2 cup unsalted butter
Makes enough for a 2 layer 9-inch cake
Cut butter in smaller cubes about of about one tablespoon. Set aside.
Place the egg whites in a large mixer. Beat on medium high speed until foamy. Add 1 to 2 heaping tablespoon of sugar every minute. Repeat adding sugar and beating until all the sugar is used up.
In the meantime, place the maple syrup in a pot. Over medium high to high heat, let boil until the temperature reaches 240F. This will only take a few minutes.
Once the egg whites have been beaten to stiff peaks and the maple syrup is hot enough, slowly drip the maple syrup into the egg white while continuing to beat on high speed. The egg whites will deflate somewhat.
Add the butter about 1 piece every 3 seconds. At first, it may look watery, but it will eventually form a smooth, creamy frosting.
Suggested pairing with Pecan Maple Cake and Apple Cake filling
Easy Pecan Maple Cake – Use 1 yellow or white box cake mix. Follow instructions to make the mix except replace oil with butter in a 1:1 manner, replace water with milk in a 1:1 manner, add 3/4 cup ground pecans or ground glazed pecans, and add 1 tablespoon maple syrup or 1 teaspoon maple extract. Bake as directed on package.
Easy Apple Filling – Use 1 can (21 oz.) of pre-made apple pie filling. Remove apple slices from filling, discard the excess sauce or glaze. Chop 1/2 the apple slices into smaller pieces; it will make the cake easier to slice. Place the remaining apple slices in a food processor and blend for a few seconds. Mix the two together.