“Very light butterscotch color. Extra flavorful.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 2 layer cake (fills and frosts)
Directions
- Put egg whites, brown sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add maple flavoring. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.
Nutrition
Amount Per Serving (12 total)
- Calories
- 111 cal
- 6%
- Fat
- 0 g
- < 1%
- Carbs
- 27.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Absolutely delicious. My husband's grandmother used to make this icing over chocolate cupcakes when he was a very young child. She used vanilla instead of maple extract. Then she topped them with a ch..." See moreocolate rosebud. I surprised him by making the same cake recipe, and icing them with this icing. When he saw the cupcakes he had tears in his eyes and gave me a huge hug. Then he devoured lots of them in a short sitting and for days after! :) I found it was easier to just dip the cupcakes in the icing as opposed to spreading it on- it gave the cupcakes a smooth look. This tastes silky and soft and like caramel. It's just so delicious I see why it was a favorite of my hubby's family. Highly recommended over chocolate cake- the flavors were meant for each other! "
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