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.
withsprinkles Member since: October 15, 2013 REVIEW: 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
momof2 REVIEW: 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
missymash2 REVIEW: 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
Crystal REVIEW: Fantastic on Chocolate Bacon Cupcakes. One recipe was more than enough to do 24 cupcakes.
Jul 24, 2007
Guest Foodie REVIEW: One batch is perfect for a 9-in. double layer black walnut cake.