Description
Paleo-friendly Maple Seven-minute frosting made from whipped egg whites and maple syrup cooked in a double boiler to stabilize it and cook the whites to a safe temperature. This makes enough to generously frost a double layer cake or 24 cupcakes. It is amazing on gingerbread cake or carrot cake.
Ingredients
Scale
- 2 egg whites
- 1 cup pure maple syrup, dark or amber
- 1/4 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Set up a double boiler: Bring 1 to 2 inches of water to a boil in a large saucepan or double boiler (8-cup capacity.) If improvising double boiler, make sure a medium heat-proof bowl (8-cup capacity) will fit on the top of the saucepan with out the sides hanging too far over the edges. Reduce heat to maintain a simmer.
- Beat egg whites, maple syrup and vinegar in the medium heat proof bowl with an electric mixer. Place the bowl over the simmering water, and beat until the mixture is glossy, fluffy and the egg-whites hold medium peaks, about 7 minutes. Note it may be necessary to adjust the heat under the bowl to keep a steady simmer.
- Remove the bowl from the heat, and continue beating until the mixture is cooled, 3 to 5 minutes. Beat in vanilla and salt.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stove Top/Small Appliance
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 38
- Sugar: 9 g
- Sodium: 21 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g