Maple Buttercream

Name: Maple Buttercream
Yield: makes 4 cups
Ingredients: 6 large egg yolks; 2 cups pure maple syrup, preferably grade B; 1 pound (4 sticks) unsalted butter, chilled and cut into tablespoons

January 24, 2012

Before adding the maple syrup to the beaten eggs, it should be heated to 240 degrees. If you don’t have a candy thermometer, you can test by adding a drop of syrup to cold water; it should immediately form a soft ball. Be sure to buy only pure maple syrup, not a brand labeled “pancake syrup” or “maple-flavored syrup,” which is actually corn syrup flavored with maple extract. Pure maple syrup is graded according to color and flavor; grade B has a robust flavor that works well in baking and other recipes.

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