Simply delicious with subtle molasses flavour from the dark brown sugar and a little hint of maple from 3 tablespoons of pure Canadian maple syrup this buttercream is terrific atop a cake or cupcakes and will definitely be the filling in my next macaron foray.
This recipe is from Layered baking book by Tessa Huff. It is full of great recipes for cakes with chapters like ‘Classic Cakes’, ‘Chocolate Cakes’ and ‘Whimsical Cakes’ plus a variety of frostings!
Maple Brown Sugar Buttercream
1/2 cup plus 2 tablespoons egg whites
1 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup unsalted butter, room temperature
3-4 tablespoons pure maple syrup
In the bowl of a stand mixer, whisk together the egg whites and brown sugar. Place over a double boiler and bring the egg/sugar mixture to 160F, whisking occasionally.
Remove bowl from double boiler and put on stand mixer. Using whisk attachment and on medium-high speed beat the mixture until cool and medium-stiff peaks form. This will take about 10 minutes. (You need to make sure this mixture is cool before adding butter. I waited about 10 minutes before I started whisking my egg mixture to cool it off slightly!)
On a low speed add in the butter in tablespoon increments and the vanilla, mixing well after each addition of butter. This will take about 8-10 minutes. Add in the maple syrup. Increase mixer to high and whip for a minute or two. If mixture looks curdled just keep mixing as it will come together nicely when cool enough.
Note: In Layered they say to switch from whisk to the beater once you begin adding the butter. I find using the whisk attachment works as well through the whole process.