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Maple Buttercream Recipe

Maple Buttercream
Difficulty: Easy | Total Time: | Active Time: | Makes: 2 2/3 cups

This intensely flavored maple-syrup frosting is a natural pairing with apple cupcakes but would add a hint of fall to almost any sweet.

Game plan: To revive the chilled frosting, let it come to room temperature, place it in the bowl of a stand mixer, and whip with a whisk attachment until light in color, fluffy, and fully incorporated.

INGREDIENTS
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 3/4 cup powdered sugar
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
INSTRUCTIONS
  1. Combine all ingredients in the bowl of a stand mixer fitter with a whisk attachment and beat on low speed until syrup and sugar are incorporated, about 1 minute.
  2. Increase speed to high and beat until mixture is light and whipped, about 5 minutes. Use immediately to frost cupcakes, cakes, or cookies. Refrigerate any leftovers in an airtight container.
    Write a review | 10 Reviews
  • Maple Buttercream Recipe
    5

    This works for me every time but the butter must be cool, yet malleable. I start with only 1/2 of the maple syrup in the mixer and then add them other half while the mixer is going. If you want to spend less $$ on the frosting, use pancake syrup instead. Or if you have maple flavoring, use corn syrup instead of the maple syrup and add some maple flavoring until it tastes good to you. I have only used real maple syrup but as a baking instructor, I am confident that both the pancake syrup and the corn syrup methods would be just fine. Most commercial bakeries certainly don't use real maple syrup because it is cost prohibitive.

  • Maple Buttercream Recipe
    5

    Tried cad988's method and it worked very well. It was a little too sweet for my taste, so I chucked in a bunch of cocoa powder. The texture stayed nice and the flavor was excellent, if a little unusual.

  • Maple Buttercream Recipe
    4

    Wow... really sweet. I read the other comments on how the icing was too liquid so I changed the recipe to something like: 3 tbsp butter about a cup of sugar 1/5 of a cup of maple syrup 1 tsp vanilla and a pinch of salt it worked like a dream :)seriously yummy stuff... omnomnom

  • Maple Buttercream Recipe
    4

    I usually look at reviews of a recipe before I make one but I forgot to on this. I agree with the previous posters in that there is too much liquid in this recipe. I ended up adding more powdered sugar until it came together (about 1/2 cup extra). Put it on some apple cupcakes and my coworkers gobbled it up. They looooved the icing :) I'd say that the recipe could be used to top at least 24 cupcakes.

  • Maple Buttercream Recipe
    4

    I just made this this morning and I had read everyones comments about the amount of syrup. I made this with slightly cold butter and added about 3 Tablespoons of syrup to the butter as it was whipping, then added the sugar, vanilla and salt and whipped it for half the time. I tasted it and it wasn't very maple-y and too thick. I slowly ended up adding the whole cup of syrup and it was delicious. I am not sure if my process was all necessary but I think it only works if you add the syrup while it's whipping.

  • Maple Buttercream Recipe
    4

    I agree- 2 sticks of butter & 1 cup of maple syrup?!! May be a typo. Suggest take own buttercream recipe & flavor with maple syrup or extract. Pretty color with syrup, tho. How about an orange pumpkin candy on top or ghost marshmallow peep for fun?

  • There is no way you use more liquid than powdered sugar in a frosting receipe. I have made many types of frosting and the amount of liquid is minimal, especially with all the butter. You might use a tablespoon for this little bit of sugar. This would probably be best if you used an extract 1/4 teaspoon than syrup otherwise your going to have a thin mess and nothing fluffly like the picture.

  • i also had to put in a lot more sugar, which made it taste more like icing sugar than maple. i would suggest pouring in the maple sugar gradually to see how much you need. a whole cup is probably too much.

  • I made this tonight and I had to add A LOT more sugar to it to get it even remotely spreadable. It was good though

  • Can this be made with maple flavoring instead of syrup? I'm sure maple syrup is better but it has gotten SO expensive. If using extract should amount of sugar be increased?

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