Italian Maple Meringue and Cranberry Frosting


Cakes / Pudding

Recipe — Italian Maple Meringue and Cranberry Frosting
1 portion
Metric Imperial

Ingredients

  • Italian maple meringue base recipe
  • 1 cake or 24 cupcakes
  • A few drops of artificial red food colouring
  • 1/2 cup dried cranberries, chopped

Method

  1. Put a few drops of colouring into the Italian meringue and beat for about 1 minute.
  2. Put the frosting into a pastry bag with a fluted tip.
  3. Fashion frosting rosettes on cupcakes or frost a large cake with a spatula.
  4. Decorate with the cranberries.

Give about 4 cups (1 litre) to frost 1 cake or 24 cupcakes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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