Recipe - Maple Snow Buttercream

2 cup Unsalted butter; room
temperature
2 cup Maple syrup
One half cup Egg whites (4 or 5); at room
temperature
One half teaspoon Salt
1 tablespoon Bourbon
1 teaspoon Vanilla

From: nancydooley@uiowa.edu (Nancy Dooley)

Date: 20 Oct 1994 21:40:05 0400
From Cuisine Magazine, 1983

Beat butter in large bowl until fluffy; reserve. Heat maple syrup in heavy
medium saucepan over medium heat to boiling; cook, without stirring, until
syrup reaches firm ball stage or candy thermometer registers 244 F. 31 to
32 minutes, watching to see that syrup doesn't boil over. You should have
about 1 cup.

When syrup reaches soft ball stage (238 to 240 degrees), after about 22
minutes, begin beating egg whites, with salt, in large greasefree bowl
with clean beaters; beat, on medium speed, until stiff but not dry, 7 to 8
minutes. Continuing to beat, add hot syrup in thin stream, scraping down
sides of bowl with rubber spatula once or twice. Continue to beat mixture
until it has reached room temperature and bowl no longer feels warm, 10 to
15 minutes.

Increase speed to high; beat in one fourth of the reserved butter, about 1
tsp. at a time, then beat in remaining butter by tablespoonsful. Scrape
down sides of bowl; beat in bourbon and vanilla. Enjoy!

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