Calendula Officinalis: Maple Cream Cheese Frosting

Calendula—a Golden Herb for Garden and Kitchen
February/March 2008
http://www.motherearthliving.com/Cooking-Methods/calendula-officinalis-maple-cream-cheese-frosting.aspx
Single-petaled 'Yellow'


Susan Belsinger

• ⅓ cup pure maple syrup
• ¼ cup dried or fresh calendula petals, minced (minced petals measure about 2 tablespoons)
• 8 ounces cream cheese, softened and cut into chunks
• 2 tablespoons unsalted butter, softened
• 1 cup confectioner’s sugar
• ½ teaspoon pure vanilla extract

Heat maple syrup, then add calendula and let stand for at least 30 minutes; be sure syrup is completely cool before adding it to other ingredients.

Meanwhile, in a mixing bowl, beat cream cheese and butter on medium speed until fluffy. Add cool maple syrup and calendula and mix to combine; scrape down sides of bowl as needed. On low speed, add about half of the confectioner’s sugar. Add remaining sugar and vanilla and beat until fluffy; then beat at least a minute or two on high speed.

Test frosting for consistency—it should be spreadable but soft. If too soft, beat in a bit more sugar.

Contributing Editor Susan Belsinger frequently writes about the many aspects of herbs, especially using them in cooking.

For the main article, Calendula Officinalis: Herb of the Year 2008, click here.