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Maple Buttercream

To frost cupcakes

Ready In:
30mins
Serves:
Units:

ingredients

  • 3 large egg yolks
  • 1 cup light maple syrup
  • 16 tablespoons unsalted butter, cut into small pieces

directions

  • In a large mixing bowl, beat egg yolks on until light and fluffy, about 5 minutes.
  • In a medium saucepan, bring the maple syrup to a boil over medium to medium-high heat. Let 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, and mix until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
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RECIPE MADE WITH LOVE BY

@swirlycinnacakes
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@swirlycinnacakes
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"To frost cupcakes"
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  1. Stephles
    Wow this frosting was WONDERFUL. We accidentally used margarine instead of unsalted butter and it came out a little thin but tasting like a Wether's Original candy. We put it on an eggless white cake recipe (recipe 25425) that we turned into muffins and it complemented beautifully.
    Reply
  2. Stephles
    Wow this frosting was WONDERFUL. We accidentally used margarine instead of unsalted butter and it came out a little thin but tasting like a Wether's Original candy. We put it on an eggless white cake recipe (recipe 25425) that we turned into muffins and it complemented beautifully.
    Reply
  3. swirlycinnacakes
    To frost cupcakes
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