Comment on How To Make Maple Cream by Chantal.
Hi Patty! That sounds yummy! Were you hoping to combine only the gorgeous maple cream with cream cheese (vegan or not) to replace the butter and confectioners’ sugar you would typically find in a maple cream cheese frosting? You could always combine a small amount of homemade maple cream with some cream cheese to see if it blends well. I don’t know why it wouldn’t work. Keep the maple cream on the thinner side, so remove the boiling maple syrup from the heat as soon as it reaches 234° (235°F will make the syrup much thicker). If you try it, please let me know how it turns out. But please note that the maple cream makes wonderful icing too!
Chantal Also Commented
How To Make Maple Cream
An option would be to boil the pure maple syrup to a little less that 234°F (maybe 233°F) next time and it should be thinner after it’s been hand stirred. If your maple cream is thick but still mixable in the jar you could add a touch of maple syrup and mix it in to make it thinner. Just note that I’ve never tried doing so.
How To Make Maple Cream
Hi Dana! Yay! I’m so happy you made your own maple cream! Thank you for your comment and rating!
How To Make Maple Cream
Hi Lauren! Sadly I don’t have experience with high altitude cooking/baking. Did your maple cream turn into a more solid sugar or fudge?
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Hi Rose! The reason for the overnight rest is to help the ingredients breakdown to make the bread easier to digest. You can make the recipe without this step. You can bake the dough in a regular bread pan, if that’s all that you have. I miss this bread, I’ll try and bake one tomorrow without the overnight rest and I’ll bake it in a bread pan and report back. It should be fine if you try it before me. If you have a bread pan with lid, you could cover the dough for half the baking time.
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Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
