Folks rave about this maple-cream cheese frosting. Rightly so. But it can tend to be a bit on the soft side—as in, perhaps a little too soft if the cake needs to sit out for a few hours in a warm kitchen. (And by "a warm kitchen," we mean a kitchen in which the Thanksgiving turkey is roasting and all four burners are blasting come Thanksgiving morning.) 1. You can firm it up in the fridge before frosting the cake. 2. Plopping an extra stick of butter also works. The result is a sturdier frosting, with no sacrifice in flavor, that's able to withstand sitting out for several hours in any climate. 4. If you can get your hands on the darker, more robust maple syrup formerly known as Grade B and recently redesignated as "Grade A Dark Color, Robust Taste," the frosting magically holds up like a champ and requires no extra butter. 4. You can also mix a bit of the frosting with a tablespoon of cornstarch and beat it into the rest of the frosting.