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Maple syrup buttercream

Posted on Dec 1, 2017 by in Recipes | 0 comments

For someone who has lived her entire life in the southern hemisphere, I really love pumpkin pie. Now, I realise that this might be a strange confession for people from North America. I could imagine that such a person might be thinking ‘of course you love pumpkin pie! Who doesn’t love pumpkin pie?!’

The sad truth is that pumpkin pie isn’t really a thing in Australia. In fact, for the most part, when Australians talk about pies, they are talking about savoury pies filled with meat. It’s probably for this reason that when I recently made my version of this traditional American holiday treat, topped with a silky maple syrup buttercream, my friends were concerned. ‘Pumpkin pie?’ they said. ‘Is it a savoury vegetable pie? Why would you make a pie that only contains pumpkin?’.

This recipe is not really for people like my friends, who have never really dallied in the exciting world of sweet pies. This recipe is more for people who have been making and eating pumpkin pie all their life and who have an old family recipe that they follow every Thanksgiving. In my opinion, adding a bit of luscious maple syrup buttercream is a great way to make a special traditional dessert even more special.

Note: The usual rules about making Swiss Meringue buttercream apply here. That is, always make sure your butter is at room temperature and, when in doubt, keep mixing!

Makes enough to decorate one large pumpkin tart

Maple syrup buttercream

125 grams of maple syrup

125 grams of caster sugar

125 grams of egg whites

380 grams of unsalted butter (softened)

1 teaspoon vanilla bean paste

Make the maplepeach buttercream

  1. Combine the maple syrup, sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachment, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed, ensuring that the butter is at room temperature.
  6. Add the vanilla bean paste and combine.

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