I'm looking to make some maple BC. Not sure if I can find maple extract around here...does anyone know if I can use pure maple syrup? I'm thinking yes, but then I think I would need a lot to get the right flavor and then it would be too watered down.
any ideas??
I make a maple buttercream that my family loves. I found maple extract by Green Mountain Flavors while on vacation in VT this summer. I just substitute the maple extract for the vanilla or almond or butter extract in the recipe. I use 1/2 Crisco-1/2 Butter or all butter, depending on the cake.
Lorann also makes a maple oil that could be used in a much smaller quantity.
If you choose to use maple syrup, I'd use the darkest (cheaper but more mapley) you can find and I'd try creaming it in with my butter and or shortening--possibly cutting down on the fats a bit so that the liquid doesn't overwhelm the recipe.
Here's a link to an Amazon seller with pure maple extract at a reasonable price:
http://www.amazon.com/dp/B0002PHEDO/?tag=cakecentral-20
Enjoy!
Rae
When I made Maple Buttercream last month for
my Pumpkin Cake, i used Maple Sugar.. The texture is between brown sugar and granulated, and it is dry. I find that the syrup
makes the icing "runny".
I've made brown sugar maple IMBC and it was amazing!!! It was made with good quality pure Canadian maple syrup. I just kept adding it until I got the taste I wanted.
There is a maple buttercream recipe in Dede wilson's book. Its basically an IMBC made with maple syrup.
1 C maple syrup
8 large egg whites
2 lbs insalted butter
Simmer Maple syrup in a small saucepan. Meanwhile whip egg whites until soft peaks form at medium high speed. Turn beaters up to high and beat until stiff, but not dry. At the same time, rais the heat and bring the maple syrup to a rolling boil, about 1-2 minutes.
When the egg whites are stiff and the maple syrup is to a rolling boil, remove the maple syrup from the heat. Turn off mixer and add some maple syrup a little at a time, beating well after each addition. Avoid the beatsr. Use a rubber spatula to scrpa honey from the pan.
Beat the mixture on high until cool(up to 15 minutes). Touch the bottom of the bowl and the top of the meringue to test for coolness.
Turn the mixer on medium speed and add the butter, 2 Tbsp at a time. Continue to whi the butter crea and add the remining butter. Keep beating until the mixture is homogenous and smooth. If it at some points looks like it has curdled just keep beating it.
Scrape into an air tight continer anws tore int eh refrigerator. Or, freeze for one month.
makes 8 Cups
From Dede Wilson's The Wedding Cake Book
I haven't made it before, but I may try it at some point.
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