Maple Frosting for a Smooth Finish

Set out all-purpose flour, whole milk, and maple syrup grade A before you start Maple Frosting for a Smooth Finish. The batch is written for 24 cupcakes.

Count on 10 minutes of prep, 25 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 10 tablespoons all-purpose flour
• 1 cup whole milk
• ¾ cup maple syrup grade A, dark amber
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon kosher salt
• 2 cups unsalted butter room temperature

How the cooking goes

Make the flour base

1. In a large saucepan, combine the flour, sugar, and salt. Stir to combine.
2. Slowly whisk in the milk, adding just a little at a time, making sure it is completely incorporated before adding more. This will keep the frosting lump-free, just like when making homemade vanilla pudding. Whisk in the maple syrup.
3. Switch from the whisk to a silicone spatula and stir constantly over a moderate flame.
4. Continue cooking until the flour mixture has thickened and will drop off a spoon in clumps rather than pour off in a stream.
5. Remove from the heat and scrape into a large bowl with the spatula. Cover the top with plastic wrap that is touching the surface, and allow to cool at ambient temperature until it is no longer warm to the touch. You can speed this up by cooling it in 20 minute intervals in the refrigerator, stirring and repeating until it is body temperature.

Make the frosting

1. In the bowl of a electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until fluffy and almost white in color.
2. With the mixer running, add a spoonful of the maple mixture and allow it to beat in fully before adding the next. Scraping down the sides of the bowl as you go.
3. Stop the mixer to scrape in the last of the flour mixture and scrape down the sides and bottom of the bowl.
4. Put the vanilla extract and continue to whisk on high until it holds stiff peaks.
5. Move it onto a piping bag or spread on cakes.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Frosting, open Cream Cheese Buttercream Frosting Whipped for Cakes and Cream Cheese Frosting for Cookies Whipped for Cakes.