Maple Buttercream
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Martha Stewart's Baking Handbook
- Yield Makes enough for 2 dozen cupcakes (about 2 cups)
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Ingredients
- 3 large egg yolks
- 1 cup pure maple syrup, best quality
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
Directions
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
- With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
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Don't change this recipe!! It is perfect and so delicious!! It is smooth and velvety, similar to a Swiss Meringue Buttercream, and not meant to be as stiff as an American Buttercream; however, still a great consistency for decorating cupcakes. Unlike other buttercreams, the recipe calls for using cold butter when incorporating it into the buttercream. I think this is perhaps where other reviewers ran into trouble. Just keep whipping and the butter will stiffen. Try chilling, if necessary.
This icing was perfect atop my pumpkin cupcakes. Yes, as many of you have stated, 2 sticks is a lot of butter, but you have to pair this icing with something that tastes good with a buttery topping. Spice cake is one such thing. I have to admit, though, that I added another half stick to get the consistency right. I started to add the icing sugar but I was afraid it would be too sweet. With the extra butter I was able to decorate with it. Everyone who tasted said it was divine! Best they'd had!
Amabana is completely correct.. I made this recipe today using their changes and it turned out great! Before adding icing sugar, the frosting is waay too watery, but I'd definitely reccommend giving it a try with about 1.5 cups icing sugar, boiling the maple syrup at medium-low heat for about 7 minutes, and only adding one stick of butter.
I'm pretty sure Martha doesn't know what pure maple syrup is (prob flavored corn syrup). I'm from Qc and after 15 minutes of cooking, my syrup was rock hard candy!! The second time around I lowered the heat and I reached 240* after 7 minutes but left it cooking on med-low until ~10 minutes.
Secondly two sticks of butter is nasty tasting. I used ~1.3 and added icing sugar until I had a frosting consistency (~1.5 cups).
I got great reviews from coworkers but its not easy to correct this recipe!
This is the most amazing buttercream I have ever made...world class.
I would definitely not recommend this recipe. The consistency is more of a glaze, not the fluffy deliciousness that is buttercream. Also, boiling the maple syrup is rather difficult, because it has a tendency to boil over extremely quickly unless you stir it, and stirring for 15 minutes ends up feeling like a very, VERY long time. Another detractor is that with TWO STICKS of butter, it just ends up tasting like butter, with only a tiny bit of maple syrup. I would suggest finding another recipe.
2 STICKS OF BUTTER??? ARE YOU KIDDING ME??? If I'm going to go all out on a recipe, I'm going to use a better one than this. This frosting just tasted like pure butter.
it's alright, over all, it is a waste of maple syrup