1 cup butter, softened 2 3/4 cups powdered sugar 2 tablespoons brown sugar 2 tablespoons maple syrup 1/4 cup chopped walnuts
Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until whipped.
Scrape sides of bowl. Sift the powdered sugar into the bowl. Beat with mixer for 30-40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup. Beat for 2-3 minutes or until mixture is fluffy; scraping sides of bowl as needed. Stir in walnuts until just mixed and spread on cooled cake.
68 calories, 4 grams fat, 8 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium.
This was SO delicious! I'm glad I needed every drop of it for cupcakes otherwise I would have ended up eating what was left with a spoon! @Crystal - I bet this was divine on the chocolate bacon cupcakes!!
Sep 23, 2012
This frosting didn't have enough maple flavor for my liking. It was barely detectable, even though I added more maple syrup (grade B) than required. I think it would be better with maple extract. (We went to four stores looking for maple extract, but couldn't find any. I added vanilla extract and that enhanced the flavor. I'll order maple extract and try this recipe again.)
Jul 12, 2012
I was baking for a crowd where nut allergies may have been an issue so I omitted the nuts.
Very nice on a spice cake! I added an extra Tbsp of maple syrup as I love the flavor. Icing was nice and fluffy.
Aug 18, 2010
Fantastic on Chocolate Bacon Cupcakes. One recipe was more than enough to do 24 cupcakes.
Jul 24, 2007
One batch is perfect for a 9-in. double layer black walnut cake.