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Make this with our Maple Layer Cake.

Source: Martha Stewart Living, February 1999
Yield

Ingredients

Directions

Cook's Notes

This frosting can be refrigerated in an airtight container for up to 2 days. Before using, bring to room temperature and beat with a hand whisk or the whisk attachment of an electric mixer for several minutes to restore the fluffiness.

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  • jniter
    3 AUG, 2013
    This recipe is exactly like the other Maple Buttercream recipe on the site doubled. Very easy to make, smooth to spread. It does feel a bit greasy if you spread immediately after whipping it up, but it firms up in the fridge. I used it for my daughter's birthday cake and everyone loved it. It has a very distinct maple sweetness w/out being overly sweet like some frosting w/powdered sugar. I personally like Swiss Meringue Buttercream, but it is "too adult" and subtle for my 4 year old daughter.
    Reply

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