For the maple frosting (enough to frost a 9 inch and a 6 inch, both three layered cakes)
- 3 tbsp castor sugar
- 3 egg whites
- 1 cup and 2 tbsp maple syrup
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- Whisk the egg white with the cream of tartar till frothy and add the castor sugar and whisk till soft peaks form.
- Boil the maple syrup to 116 degrees without stirring and pour the maple syrup carefully down the side of the mixture bowl holding the egg white. Make sure that you have turned the mixer to high speed.
- Whisk till the egg white is cooled to about room temperature. This will take about 2 minutes.