This is an amazing icing for really making you feel autumnal! The maple syrup also gives it a nice, warm colour.
I used it on the Stem Ginger Cake but it would be just as good on a plain sponge cake or a fruit cake.
This recipe makes enough to cover a 18cm round cake.
2 1/4 cups icing sugar
1/2 cup soft light brown sugar
113g salted butter, softened
1/2 cup pure maple syrup
1 tsp vanilla extract
2 tbsp milk
In a mixing bowl, beat the sugars and butter together until light and creamy.
Add in the maple syrup and vanilla and beat together until fully combined. Add in the milk until you have an easily spreadable icing.
Can be kept refrigerated for up to 1 week.