This silky smooth frosting uses slightly caramelized maple and agave syrup as it's 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. If you slather this on pancakes I promise not to tell anyone.

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

½ cup vegetable shortening (1 stick, room temperature)
½ cup margarine (1 stick, not tub margarine, room temperature)

1)
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.

2)
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)
Transfer the mixture to a mixing bowl and beat in the shortening and margarine 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.
Makes about 2 cups or enough for about one 8 inch diameter cake.

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