Maple Sugar Frosting
|Sugar||1 Cup (16 tbs)|
|Maple sugar||1 Cup (16 tbs) (Lightly Packed)|
|Dairy sour cream||1 Cup (16 tbs)|
Combine all ingredients in a medium-sized heavy saucepan.
Set over low heat and stir until sugar is dissolved.
Increase heat and bring to boiling.
Set candy thermometer in place and cook without stirring to 238F (soft-ball stage); during cooking, wash sugar crystals from sides of pan occasionally with pastry brush dipped in water.
Remove saucepan to a wire rack and cool to 110Â°F without stirring or moving the pan.
Beat vigorously with wooden spoon or electric mixer until mixture begins to lose its gloss and is of spreading consistency.
Spread on cake immediately.
If frosting becomes too thick to spread, beat in a few drops of cream or milk.