Today I have a super easy and simple recipe for maple buttercream frosting! This frosting is so versatile and sooo yummy it would be perfect just as frosting shots! I know… sounds crazy but it’s that good!
Maple Buttercream Frosting
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UGH, it is just so light and fluffy. The addition of maple syrup in the buttercream actually gives it a slight coffee note. YUM! Recipe is adapted from Chow.
Maple Buttercream Frosting
Ingredients
- 2 sticks unsalted butter room temp
- 3/4 Cup powdered sugar
- 1/2 Cup maple syrup
- 2 tsp vanilla extract
- a pinch of kosher salt
Instructions
- Place butter and powdered sugar in a large bowl. Using a hand mixer, whip to combine on low speed.
- Add in the remaining ingredients and whip on high until light and fluffy 3-5 minutes.
- Top your cupcakes or cake, cookies, muffins, whatever you wish! Enjoy!
Nutrition
Things you might need for this recipe:
Step by Step Directions
Place butter and powdered sugar in a large bowl. Using a hand mixer, whip to combine on low speed.
Add in the remaining ingredients and whip on high until light and fluffy 3-5 minutes.
Top your cupcakes or cake, cookies, muffins, whatever you wish! Enjoy!
A huge tip to me to making sure your frosting comes out super fluffy is making sure the butter is all the way at room temperature, but not runny. AND, whip it per the directions it will come out perfect every time!
Thanks for stopping by and I hope you enjoyed today’s simple recipe. What would you top with maple buttercream?!
If you liked this recipe please check out these others, just click on the pictures:
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Shashi at RunninSrilankan(dot)com says
Thanks for the tip about the butter being room temp! This buttercream forsting of yours looks divine! Happy SITs Day! 🙂
Julie says
Now that looks like a recipe that will be earning a place in my recipe folder! I like trying new ideas but only the best get a permanent place in my folder – I have a really good feeling about this one!
Sarah R. says
I bet you could use this frosting on any number of upcoming Fall recipes- so delish!! Thank you so much for linking up at Snickerdoodle Sunday…I hope you’ll come back later this week with your latest makes & bakes!
Sarah (Sadie Seasongoods)
Rachel - A Southern Fairytale says
I adore buttercream frosting and I bet the maple adds the yummiest flavor! Thank you so much for linking these up with Mouthwatering Mondays! Have a delicious week! xo
Julie says
I wasn’t hungry, but I am now : )!
Elizabeth says
Looks wonderful! I’ll definitely be pinning this for later.
Jill says
Love this. Perfect for fall! Pinned.
Bernadyn @ B is For says
I’ve been trying to find a good maple frosting recipe, can’t wait to try yours! Pinning, thanks!
Diane Balch says
What is google’s new policy about comments? I didn’t see anything on line.
Dana DeVolk says
This is a great article from Anyonita explaining it: http://www.anyonita-nibbles.co.uk/2013/07/Google-comment-spam-policy-for-blogs.html
Peggy says
This recipe is incorrect. You need much more powered sugar to make it a frosting. Please review and correct.
Dana DeVolk says
I reviewed the recipe, it is correct, thanks for asking!
Rachel says
I agree with the comment on consistency. I make homemade buttercream all the time, and I’ve never seen a recipe with so little powdered sugar. I gave it a go anyway, because I’d just made some maple bacon cookies this sounded just right for. Perfect room temp butter, whipped precisely as instructions list, and it was SO runny. I maybe it’s the syrup, I’m not sure, but I added quite a bit more powdered sugar after this and it still is sticky and runny (like slide right off the spatula runny). It’s delicious, but it’s super messy and certainly won’t stay in place let alone hold a shape. A+ for taste, but lacking in the consistency department.
Dana DeVolk says
Sorry I really don’t know why there would be an issue. It came out perfect for me, sorry to hear that!
Rachel Massie says
I was thinking, and I wonder did you use pure maple syrup? I used just plain old pancake syrup that I had around, and after thinking about it, that is probably quite a bit thinner than the pure stuff. Maybe that made the difference?
Dana DeVolk says
Yes, maybe that did it! Good thinking!
Caroline says
I made this recipe EXACTLY as written, with pure maple syrup, room temp but not runny unsalted margarine (that’s the one difference I had to have, since I needed my buttercream to be dairy-free), followed the directions precisely, and it came out absolutely perfect. Huge hit. Universally acclaimed. “Hints of dulce de”; “Tastes like caramel”. When I first read the recipe I also thought it had a surprisingly tiny amount of confectioners sugar, and I wasn’t sure if it would work, but I always try a recipe without changing it the first time to give it a chance – and it surprised me with how perfect it was! Not only was the taste great, it piped beautifully and held its shape not only on the fresh cake, but even for the next day or so on the little bit of cake left over. A home run.
Dana DeVolk says
This made my morning, thanks so much for taking the time out to let us know!!
Dioctopus says
Made this with salted butter by mistake
yuck
tossed
made with unsalted
YUM!!!!
Didn’t have enough for my cake though my cake looks really sad. it fell apart and is poorly frosted, but its gonna be gooood!!!!
Dana DeVolk says
LOL, I have done that many a time! I’m glad you still enjoyed it!
Mary says
I tried this recipe and I agree it didn’t have enough powdered sugar. I added another couple cups and a few drops of maple flavor. It was much better with the extra sugar. 🙂
Cheri says
Tried this flavor was good made it exactly as the recipe states but it was just like maple sweet butter. Whipped for 5 minutes. Didn’t become fluffy like frosting. Used store brand unsalted butter. Was at room temperature as well.
Vicki k says
I think the recipe should definitely list 3-4 cups powdered sugar not 3/4 cup! I made it as described and used unsweetened pancake maple syrup, it wasn’t runny but it was like pure butter! Added 2.5 more cups of powdered sugar and it turned out perfectly!