This icing has a light butterscotch colour and a subtle maple flavour. Great for spice cakes or plain cakes.
Absolutely delicious. My husband's grandmother used to make this icing over chocolate cupcakes when he was a very young child. She used vanilla instead of maple extract. Then she topped them with a chocolate rosebud. I surprised him by making the same cake recipe, and icing them with this icing. When he saw the cupcakes he had tears in his eyes and gave me a huge hug. Then he devoured lots of them in a short sitting and for days after! I found it was easier to just dip the cupcakes in the icing as opposed to spreading it on- it gave the cupcakes a smooth look. This tastes silky and soft and like caramel. It's just so delicious I see why it was a favorite of my hubby's family. Highly recommended over chocolate cake- the flavors were meant for each other! - 19 Dec 2008 (Review from Allrecipes USA and Canada)
this is amazing! It was just what I was looking for. I replaced the maple extract with baileys(3tbls). It was so good - 05 Feb 2007 (Review from Allrecipes USA and Canada)
Worked like a charm. I replaced the vanilla with cola flavoring to use on top of a cola cake. Excellent texture. - 13 Jul 2008 (Review from Allrecipes USA and Canada)