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Rich Vegan Maple Frosting Mattie

Written by Mattie    
 
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Rich Vegan Maple Frosting

This silky smooth Rich Vegan Maple Frosting recipe uses slightly caramelized maple and agave syrup as its base. This allows it to be 100% sweetened by these syrups, giving it maximum maple flavor and a velvety consistency with no sugar crystals. The agave syrup prevents the maple syrup from crystalizing after it's caramelized. The firmness of this frosting can be customized to your preference easily by caramelizing your syrups plus or minus 5F (3C) from the 235F (113C) caramelization temperature which is known as the thread stage. If you slather this on pancakes I promise not to tell anyone.

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Rich Vegan Maple Frosting Recipe

1 ¾ cups + 1 Tablespoon Grade B maple syrup
¼ cup light agave syrup
¼ teaspoon salt

½ cup (108 grams) Vegan Shortening or store bought shortening (1 stick, room temperature)
½ cup (108 grams) Regular Vegan Butter or non-hydrogenated stick margarine (1 stick, not tub margarine, room temperature)

1) Caramelize your sugar mixture

In a medium saucepan whisk together the maple syrup, agave syrup and salt. Bring the mixture to a boil on high heat, covered, then remove cover and reduce heat to medium and simmer. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

Find out more about the sugar caramelization temperature stages.

2) Cool the sugar mixture

Insert a candy thermometer and bring the mixture up to 235F (113C). Remove it from heat, carefully transfer the mixture to a bowl and place it in the refrigerator for about an hour so it cools to about room temperature. At room temperature the mixture should have a thickness similar to molasses.

3) Beat in the rest of your vegan frosting ingredients

Beat in the shortening and Vegan Butter until fluffy. Store frosting in an airtight container in the refrigerator for up to 10 days. Make sure the frosting is at or near room temperature for optimum frost-ability. This recipe makes about 2 cups of Rich Vegan Maple Frosting, or enough for about one layer of an 8 inch diameter cake.


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Average user rating from: 3 user(s)

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3.0  (3)
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Hi Mattie~ thanks for sharing!

I've been curious why does milk & agave never mix? Cooked together or w/o heat, the final product physically & by taste don't stick together. (sharp-agave-sweetness completely separated creaminess of milk, feels they're pretty intent on going separate ways.)
Does agave blend better with milk substitutes or not really? Is there a more suitable natural syrupy sugar alternative for cooking with milk? Or a suitable milk substitute for milk+sweetener in all these indian dessert recipes? Would coconut butter & something else work perhaps?

Blessings
Reviewed by joyce August 23, 2011

question about agave nectar in cooking

Hi Mattie~ thanks for sharing!

I've been curious why does milk & agave never mix? Cooked together or w/o heat, the final product physically & by taste don't stick together. (sharp-agave-sweetness completely separated creaminess of milk, feels they're pretty intent on going separate ways.)
Does agave blend better with milk substitutes or not really? Is there a more suitable natural syrupy sugar alternative for cooking with milk? Or a suitable milk substitute for milk+sweetener in all these indian dessert recipes? Would coconut butter & something else work perhaps?

Blessings

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I was so excited to try this recipe! I just whipped some together, and.....it tasted so good, but curdled by the time I finished blending it together. Has this happened to anyone else? I used all margarine since I had no shortening, and I also added two spoonfuls of Tofutti cream "cheese" (because I love that stuff). Anyway, it tastes great, but the curdled effect doesn't look so good. :( Maybe it was the Tofutti...
Rating 
 
3.0
Reviewed by Caitlin February 20, 2011

Tastes so good! but it curdled!

I was so excited to try this recipe! I just whipped some together, and.....it tasted so good, but curdled by the time I finished blending it together. Has this happened to anyone else? I used all margarine since I had no shortening, and I also added two spoonfuls of Tofutti cream "cheese" (because I love that stuff). Anyway, it tastes great, but the curdled effect doesn't look so good. :( Maybe it was the Tofutti...

Owner's reply

Hi Caitlin,

I'm guessing you mean that the sugars crystalized instead of the proteins curdling. There aren't enough acids and proteins in this recipe to cause curdling. I had the crystalization issue in early versions of this recipe but adding the agave syrup kept it from happening in my testing due to it having a higher amount of glucose than table sugar. Did you add the agave syrup?

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This frosting is intensily maple. Too sweet on its own but on a cake the flavor gets balanced out.Very delicious. It did take awhile to reach 235 degrees, somewhere between 15-25 minutes and make sure to put it in the fridge to set up.
Rating 
 
4.0
mom2brenna Reviewed by mom2brenna June 24, 2010
Top 50 Reviewer  -   View all my reviews (4)

For maple lovers

This frosting is intensily maple. Too sweet on its own but on a cake the flavor gets balanced out.Very delicious. It did take awhile to reach 235 degrees, somewhere between 15-25 minutes and make sure to put it in the fridge to set up.

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I found this to be a little too sweet for my liking...and it was also quite runny even after refrigerating it for half an hour after mixing in the margarine & shortening... maybe I didn't make it right though? I really wanted to like this one! :/ Made it with the maple cupcakes from Vegan Cupcakes Take Over the World.
Rating 
 
2.0
Reviewed by Lauren March 24, 2010

A little too sweet...

I found this to be a little too sweet for my liking...and it was also quite runny even after refrigerating it for half an hour after mixing in the margarine & shortening... maybe I didn't make it right though? I really wanted to like this one! :/ Made it with the maple cupcakes from Vegan Cupcakes Take Over the World.

Owner's reply

Hi Lauren!

I just made this again because I was concerned that I had possibly recorded the recipe wrong. It turned out with perfect frosting-like consistency just like all of the other batches I made. I even found it to be a little under sweet to I increased the maple syrup by 2 Tablespoons.

I also made sure my thermometer was properly calibrated. The maple syrup should be the consistency of molasses at room temperature after it's caramelized. My guess is that your maple syrup didn't caramelize correctly.

Thanks for the feedback!

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