- 3 large egg yolks
- 1 cup pure maple syrup, best quality
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 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.
The frosting can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.