Prep 5 mins
Cook 0 mins
Maple Season is apon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner
- 1⁄3 cup butter
- 3 cups icing sugar
- 1⁄2 cup maple syrup
- 1⁄4 cup walnuts or 1⁄4 cup pecans, finely chopped
- Blend butter and sugar.
- Stir in maple syrup and beat until frosting is smooth and fold in nuts.
- Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.
I thought this was a very good frosting. I used it to frost some sugar cookies. It is a nice change from the usual frosting. Thanks for sharing!
WAY too sweet for me. The sugar and the syrup was suagr overload for most of us. I frosted some simple shortbread cookies with this frosting. Half of the people who tried this loved it, the other half couldnt handle the sweetness. All and all a good recipe that is simple and tasty, but the next time I make it I might sub half milk or another liquid for the syrup... or perhaps use a sugar free syrup. I will try again and let you know!