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I adapted this recipe to suit my needs. It has a mild maple flavor that isn’t overpowering and pairs well with butter pecan cake. This is great as a filling, but I wouldn’t use it to cover a whole cake.

Maple Filling

Ingredients

  • 4 C powdered sugar
    1 C butter, softened
    2 tsp vanilla
    2 TB milk
    1/4 C 100% REAL maple syrup (NOT pancake syrup!)

Instructions

    Cream butter; slowly blend in vanilla and milk. Mix in powdered sugar, 2 cups at a time. Blend in maple syrup until light and fluffy. Add more milk if needed to make it thinner. Yields 3 cups.