I adapted this recipe to suit my needs. It has a mild maple flavor that isn’t overpowering and pairs well with butter pecan cake. This is great as a filling, but I wouldn’t use it to cover a whole cake.
- 4 C powdered sugar
- 1 C butter, softened
- 2 tsp vanilla
- 2 TB milk
- 1/4 C 100% REAL maple syrup (NOT pancake syrup!)
- Cream butter; slowly blend in vanilla and milk. Mix in powdered sugar, 2 cups at a time. Blend in maple syrup until light and fluffy. Add more milk if needed to make it thinner. Yields 3 cups.
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