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.
Tools & Supplies for Making Buttercream Frosting
How to Make Maple Buttercream Frosting
- 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.
- Add the powdered sugar and mix on low speed until combined.
- Add the vanilla extract and salt.
- 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.
- 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.
Maple Buttercream Frosting Recipe Tips
- Check out my baking tips post on 10 Tips for Making Perfect Buttercream to learn some of my favorite tips and tricks to making the perfect batch of buttercream frosting.
- If you want to kick up the maple flavor, you can replace the vanilla extract with maple extract.
- Use this maple buttercream to make maple bacon cupcakes or pair it with pumpkin, spice cake, or other fall desserts.
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks. To use, bring to room temperature and rewhip the buttercream until it is smooth and creamy.
Maple Buttercream Frosting
Equipment
- Stand mixer fitted with a paddle attachment
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsp vanilla extract replace with maple extract for a more intense maple flavor
- ½ tsp salt
- ¼ cup pure maple syrup
- 2 tbsp 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
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