Our family cooks this recipe every Christmas.
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup butter
- ½ cup brown sugar
- 3 tablespoons maple syrup, divided
- 3 tablespoons milk
- 1 ½ cups powdered sugar
Instructions
- Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
- Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it’s still warm for best results.
- This makes enough to frost 1 dozen cupcakes.
Reviews
Made the recipe exactly as written. It turned out to be more of a thin icing or a glaze, but that was fine for what we needed. We were in search of a topping for an 8×8 gingerbread cake my daughter and I made. This icing is very sweet so a little bit goes a long way but the flavor was delicious and my whole family loved it!!!
The frosting reminded me of the maple sugar candy we got in Vermont. But way too sweet for me to use to frost a cake. I added two large pinches of salt and when that didn’t make a dent, I pressed a very solid layer of crushed salted walnuts over entire cake surface. It helped a lot. Otherwise
I had leftover frosting but it turned out great. It sets up real nice. I still use this recipe again chocolate cake
I didn’t really like this recipe. I followed all the directions and it came out more like an icing. It tasted good but the texture was gross. I was looking for something more like the picture.
A tasty and easy recipe. I added a little extra powdered sugar so it would be stiff enough to frost cupcakes.
I used the cooled cooked mixture as a caramel drizzle on cupcakes…it was a hit. Also, completed the recipe without the maple syrup but added the final powdered sugar and made star cutouts. Just pat our mixture with fingers to about 1/4 inch. Cut out with cookie cutter star-shape. Air-dry, the refrigerate until ready to use.
We LOVE it; used 1/2 as much butter. Kids and husband thought it was delicious. We put it on a Nutella Star; our 10-year-old made it all! Recommend on anything. And our wasn’t too runny at all. Maybe less butter is key. YUM! We will make again.
Very yummy, but it was a little runnier that I hoped and I might try it without the last tablespoon of maple syrup at the end, and add a pinch of salt to balance the sweetness. I also wasn’t sure how long to mix it as the instructions didn’t say, so perhaps if I whipped it longer, it would have cooled more and been less runny going on the cake.
It was a hit at our Bible study! I was out of maple syrup so I used 2 tbsp of pancake syrup.