Maple Buttercream Frosting

Maple buttercream frosting is the perfect compliment to many fall flavors. This maple frosting is smooth, creamy and has delicious maple flavor from pure maple syrup.

Ingredients for Maple Buttercream Frosting

• Unsalted butter – Room temperature, softened butter.
• Powdered sugar – Confectioners’ sugar/icing sugar.
• Vanilla extract – Vanilla extract adds great underlying vanilla flavor and enhances the maple flavor. If you prefer a more intense maple flavor, you could also use maple extract.
• Salt – To contrast the sweetness of the frosting.
• Maple syrup – Use pure maple syrup for the best maple taste. Corn syrup based pancake syrup will not work for this recipe.
• Heavy cream – To make the buttercream smooth and creamy.

How to Make Maple Buttercream Frosting

1. In the bowl of a stand mixer fitted with a paddle attachment, whip the room temperature unsalted butter for 5 minutes on medium-high speed until it is light, pale, and fluffy. 
2. Add the powdered sugar and mix on low speed until combined.
3. Add the vanilla extract and salt.
4. Slowly drizzle in the maple syrup followed by the heavy cream while mixing on low speed. Scrape the bottom and sides of the bowl to ensure everything is well combined. 
5. Turn the speed on the mixer to medium speed and whip for 3 minutes until the buttercream is light and fluffy and has a smooth consistency.

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Maple Buttercream Frosting

Prep Time 10 minutes mins

Yield: 4 cups

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Maple buttercream frosting is the perfect compliment to many fall flavors. This maple frosting is smooth, creamy and has delicious maple flavor from pure maple syrup.

Equipment

• Stand mixer fitted with a paddle attachment

Ingredients 

1x2x3x

• ▢ 2 cups (454 g) unsalted butter room temperature
• ▢ 5 cups (600 g) powdered sugar
• ▢ 2 tsp (2 tsp) vanilla extract replace with maple extract for a more intense maple flavor
• ▢ ½ tsp (0.5 tsp) salt
• ▢ ¼ cup (59 ml) pure maple syrup
• ▢ 2 tbsp (30 ml) heavy cream

Instructions

• Using a stand mixer fitted with a paddle attachment, whip the room temperature unsalted butter for 5 minutes on medium-high speed until it is light, pale, and fluffy.
• Add the powdered sugar and mix on low speed until combined. Then, add the vanilla extract (or maple extract) and salt.
• Slowly drizzle in the maple syrup followed by the heavy cream while mixing on low speed. Scrape the sides and bottom of the bowl to ensure everything is well combined.
• Turn the speed on the mixer to medium speed and whip for 3 minutes until the buttercream is light and fluffy.

Notes

Store the maple buttercream frosting in an airtight container in the refrigerator for up to 2 weeks. To use, bring the buttercream to room temperature and whip until it is smooth and creamy. 

This buttercream recipe can be used to frost 2 to 3 dozen cupcakes or frost a 3 layer 7-inch cake.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney