Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Bars and photo by sugarpie © Sarah Phillips
This recipe is the frosting component of my Frosted Maple Walnut Walnut Bars Recipe. I love the flavor of real maple syrup with tangy cream cheese. It also goes great drizzled over my Apple Walnut Spice Quick-Cake Recipe. Just thin the recipe with some whole milk or cream or even some freshly squeezed lemon juice until you can drizzle it from the tines of a fork all over the top of the cake.
FROSTING, ICING, ETC RECIPE HELP
There are different grades of maple syrup. Pure maple syrup is graded depending on when the sugary sap is harvested from the trees, having nothing to do with quality or nutrition, but rather color and flavor. Find Grade B Maple Syrup in specialty food stores. End of the season yields very dark and thick, with intense maple flavor with caramel undertones. Also known as the "cooking syrup", rather than being used to drizzle over pancakes and waffles.
1/2 cup (1 stick) butter, softened
3 ounces cream cheese, room temperature
1 tablespoon dark brown sugar, packed
1/4 cup pure maple syrup, preferably Grade B
1 teaspoon vanilla extract
1 cup powdered sugar, more if needed
1. In a medium size bowl, cream the butter and cream cheese with a hand-held mixer until smooth.
2. Add the brown sugar, maple syrup, and vanilla, and beat until smooth. Beat about 2 to 3 minutes to help cream the brown sugar and remove any grittiness.
3. Slowly add the powdered sugar until the frosting thickens. Correct with a teaspoon of maple syrup at a time, if it becomes too thick.
Refrigerate frosting in an airtight container for a few days. Bring to room temperature before using.