Maple Buttercream Frosting

Maple Buttercream Frosting

Rich buttercream swirled with real maple syrup for a cozy, caramel-like sweetness.

Total 15 min Makes 48 oz Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream combines softened butter, maple syrup, and a touch of brown sugar for a frosting that's silky, spreadable, and not overly sweet. It pipes well onto cupcakes or spreads smoothly across cake layers, and suits autumn desserts, spice cakes, or pancakes-inspired treats. A splash of vanilla rounds out the maple flavor without overpowering it.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1/3 cup pure maple syrup
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  2. Dissolve the brown sugar into the maple syrup by stirring in a small bowl until mostly smooth.

  3. Add the powdered sugar to the butter in two additions, beating on low speed after each until incorporated.

  4. Pour in the maple syrup mixture, vanilla extract, and salt, then beat on medium speed until fully combined and fluffy, about 2 minutes.

  5. Add the heavy cream and beat on high speed until light and spreadable, about 1 minute, adding more cream if needed to reach desired consistency.

  6. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.7 (1)

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    Maple Buttercream Frosting

    This buttercream combines softened butter, maple syrup, and a touch of brown sugar for a frosting that's silky, spreadable, and not overly sweet. It pipes well onto cupcakes or spreads smoothly across cake layers, and suits autumn desserts, spice cakes, or pancakes-inspired treats. A splash of vanilla rounds out the maple flavor without overpowering it.

    15 min 48 oz 210 cal

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 1/3 cup pure maple syrup
    • 2 tablespoons brown sugar, packed
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 tablespoons heavy cream

    Method

    1. 1

      In a large bowl, beat the softened butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.

    2. 2

      Dissolve the brown sugar into the maple syrup by stirring in a small bowl until mostly smooth.

    3. 3

      Add the powdered sugar to the butter in two additions, beating on low speed after each until incorporated.

    4. 4

      Pour in the maple syrup mixture, vanilla extract, and salt, then beat on medium speed until fully combined and fluffy, about 2 minutes.

    5. 5

      Add the heavy cream and beat on high speed until light and spreadable, about 1 minute, adding more cream if needed to reach desired consistency.

    6. 6

      Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.