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Maple Snow Buttercream
(Makes about 4 cups)

2 C. unsalted butter, room temperature
2 C. maple syrup
1/2 C. egg whites (4 or 5), at room temperature
1/2 tsp. salt
1 T. bourbon
1 tsp. vanilla

Beat butter in large bowl until fluffy; reserve.

Heat maple syrup in heavy medium saucepan over medium heat to
boiling; cook, without stirring, until syrup reaches firm ball
stage or candy thermometer registers 244 F. 31 to 32 minutes,
watching to see that syrup doesn't boil over. You should have
about 1 cup.

When syrup reaches soft ball stage (238 to 240 degrees), after
about 22 minutes, begin beating egg whites, with salt, in large
grease-free bowl with clean beaters; beat, on medium speed, until
stiff but not dry, 7 to 8 minutes.

Continuing to beat, add hot syrup in thin stream, scraping down
sides of bowl with rubber spatula once or twice. Continue to beat
mixture until it has reached room temperature and bowl no longer
feels warm, 10 to 15 minutes.

Increase speed to high; beat in one fourth of the reserved butter,
about 1 tsp. at a time, then beat in remaining butter by tablespoonsful.
Scrape down sides of bowl; beat in bourbon and vanilla.


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2 of 3 people found the following review helpful:
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Great Balance with a bit of maple sugar weeping, February 2, 2005 - 03:12 PM
Reviewer: Maple Lover from St. Petersburg, Florida
This is one of those rare, very sophisticated, frosting recipes that finishes cooked eggwhite off with the addition of creamy butter. People love it, but I do have a very minor problem the second day with slight weeping of the maple syrup out of the merange...making brown droplets. I substitued extra vanilla in the place of the burbon (since my vanilla is burbon based anyway), so maybe that's the problem. Anybody know? We live in a humid climate, so meranges tends to weep anyway, but it's frustrating because I would love to make the cake a day ahead for company...but can't with this frosting.

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