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Maple Buttercream Frosting
Yield: 4 cups
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
- 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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