Maple, White Chocolate and Raspberry Icing

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Recipe — Maple, White Chocolate and Raspberry Icing
Cooling Time:
1 portion
Metric Imperial


  • 1/3 cup 35% whipping cream
  • 2 1/2 cups frozen raspberries
  • 2 tablespoons maple syrup (preferably dark syrup for its robust flavour)
  • 8.8 oz white chocolate
  • 15 to 20 drops of red food colouring


  1. In a saucepan over high heat, boil cream, frozen raspberries and maple syrup.
  2. Place white chocolate in a bowl and strain hot mixture over the chocolate.
  3. Add red colouring and stir well until all chocolate has melted.
  4. Refrigerate 30 minutes to 1 hour until icing has the texture of a ganache. Use an angled spatula to cover cake with icing.

Makes: enough for 1 cake (25 cm /10 in).

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.