Directions
Melt butter in saucepan, keep over low heat until golden brown, watching carefully so it doesn’t scorch. Remove from heat, stir in powdered sugar. Blend in cream and maple flavoring. Place pan in ice water and beat till of spreading consistency.
Note's
“There were no cake mixes when I was little. Mom made all her cakes from scratch. We hardly hear of anyone making them today, but chiffon cakes were very popular in the 40’s. They have the lightness of angel food cake, yet they are quite different. Chiffon cake was Mom’s personal favorite and she made many different flavors, including my favorite maple-nut.” Carol
Ingredients
- 1⁄2 Cup butter
- 4 Cups powdered sugar
- 1/2 Cup light cream
- 1½ Teaspoons maple flavoring
