Maple Walnut Frosting Recipes

EASY MAPLE FROSTING

Steps:

• In a large mixing bowl, add butter, maple syrup, maple extract and whip it together until smooth.
• Gradually, add powdered sugar (1/2 cup at a time), while continuing to mix until frosting is thick and creamy.
• Pipe on cupcakes or spread on cakes. Enjoy!

MAPLE-WALNUT CAKE WITH BROWN-SUGAR FROSTING

Steps:

• Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in 2 additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
• Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
• Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
• Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.

MAPLE WALNUT CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.

MAPLE WALNUT LAYER CAKE WITH FLUFFY MAPLE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
• To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
• When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING

Steps:

• Make cake layers:
• Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
• On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.
• Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.
• Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
• In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
• Assemble torte:
• Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.
• Make frosting:
• Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over).
• While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
• Preheat broiler.
• Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.