Recipe :: Maple Frosting
How do you a frost a beet?
Turns out it’s particularly easy.
It all started when the bounty of produce from our first CSA box arrived.
Included among the mountain of earthy-smelling vitality were about 4 carrots and two plump beets.
I’m fairly sure that beets feature exactly nowhere in the Cajun recipes I grew up enjoying, and I’d only ever seen them in their canned, gelatinous form. But after some scouring and Frankensteining, I managed to cobble together a delicious recipe for Chocolate Carrot and Beet Cupcakes. These hearty, toasty creations work just fine as muffins, but if it’s a cupcake you’re aiming for, frosting needs to enter the picture. But what kind?
I’ve taken to making my own frostings and icings for the last few months, primarily because so many of the store-bought versions contain high fructose corn syrup, known as “the hfcs-word” around our apartment. And as you might well assume, homemade frosting beats the sickly sweet paste you find on the baking aisle any day of the week. What you might not be aware of is how easy it is to make.
I found a couple of recipes on the internet that mentioned beet cakes topped with maple frosting, and it sounded like a pretty safe and tasty bet. Turns out, it’s whipped perfection. And it sounds quite couture, I think. This is about to become my go-to icing option.
- 3 cups powdered sugar
- 8oz (1 pkg) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons pure maple syrup (the best you can find, and very preferably something not made with high fructose corn syrup)
- optional: walnut halves for garnish
- Beat softened cream cheese and butter with an electric mixer. until smooth.
- tip: It’s okay to put them in the microwave to get them to the right consistency, but be sure to microwave the butter in short bursts, because it tends to explode. (tip from Orangette)