Daisy's Kitchen

Pine Knot General Store & Café  

Earl’s Maple Bacon Frosting

“Any wedding without maple bacon frosting is just a funeral with flowers.” — Earl

Earl did not invent this frosting. Earl will tell you he did not invent this frosting. But Earl is the only one who makes it — and he has never once written the recipe down until now, under protest, at Daisy's insistence.

From Earl:

•  The bacon grease must be rendered properly — no water left in it, no impurities.

•  Cook your bacon low and slow, pour through a fine strainer into a clean jar, and let it cool until it's the colour of old ivory. If it's still yellow it's not ready.

•  A bad foundation is a bad frosting is a bad wedding is nobody's fault but yours.

•  Dark maple only. Grade A Dark Robust or Extra Dark. The light stuff is for pancakes.
 

Frosts: 1 cake | Prep: 15 minutes | Chill: 30 minutes
Ingredients

½ cup rendered bacon grease (room temp)
¼ cup butter (room temp)
⅓ cup dark Quebec maple syrup (Grade A Dark)
3 cups icing sugar, sifted
2 tbsp heavy cream
1 tsp vanilla extract
¼ tsp fine sea salt
2 tbsp crispy bacon bits (not optional)

Method

1. Render bacon grease properly — Cook bacon low and slow, strain and cool.

2. Beat the fats — Beat bacon grease and butter until fluffy.

3. Add the maple — Slowly mix in maple syrup.

4. Add the sugar — Add icing sugar, cream, vanilla, salt.

5. Taste and adjust — Add more maple if needed.

6. Frost and garnish — Frost generously and add bacon bits.

Earl’s Simple Pound Cake

The vehicle for the frosting. Nothing fancy. Just right.

Ingredients:
1 cup butter
1 cup sugar
4 eggs
1½ cups flour
1 tsp vanilla
½ tsp salt

Method:
1. Cream butter and sugar.
2. Add eggs one at a time.
3. Mix in flour, salt, vanilla.
4. Bake at 350°F for 50–60 minutes.

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