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This maple frosting has become a staple in my kitchen. Something about that maple flavoring just seems to go with so many desserts!
Today, I’m thrilled to introduce you to a simple and magical concoction that will transform your baking projects – Maple Frosting.
HERE IS WHAT OUR READERS ARE SAYING:
“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.” – Caroline
Imagine slathering your favorite cakes and cupcakes with a frosting that not only tastes divine but also brings a cozy, comforting essence of real maple syrup.
It’s simple, it’s decadent, and it pairs wonderfully with everything from pumpkin bread to spice cakes.
No joke, I’ll put it on just about any cupcake that I come across. With pure maple syrup on the recipe card, you really can’t go wrong.
Funny story, I caught Lily scarfing this down with a spoon the other day when I made it. You should have seen her cute little face! I couldn’t even get mad.
Let’s dive into why this recipe is a must-try for any baker looking to impress.
This Maple Frosting is my secret weapon in the kitchen when I want to elevate my desserts from good to absolutely unforgettable.
Some of our other favorite dessert recipes we have on our site include: Easy Jello Cloud Mousse (Fun Layered Jello Dessert), Pistachio Lush Cake Dessert Recipe, and Banana Pudding Dessert Cheese Ball Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE MAPLE FROSTING:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT IS THE TEXTURE OF THIS FROSTING?
- WHAT TO USE THIS WITH?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Easy Maple Frosting Recipe
WHY THIS RECIPE WORKS:
- Rich Maple Flavor: Using real maple syrup gives this frosting a more intense maple flavor that’s both sophisticated and delicious.
- Creamy Texture: The combination of unsalted butter and heavy cream ensures a creamy, velvety-smooth frosting that’s perfect for spreading or piping.
- Versatility: This maple frosting recipe is fantastic on fall desserts, adding a lush, creamy layer to everything from apple cake to pumpkin cupcakes.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter
- Confectioners’ sugar
- Real maple syrup
- Vanilla extract
- Pinch of salt
- Heavy cream
HOW TO MAKE MAPLE FROSTING:
- In the body of a stand mixer with the paddle attachment, cream the butter until smooth.
- Add the powdered sugar a little at a time until fully incorporated.
- Stir in the maple syrup, vanilla, and salt. Scrape down the sides.
- Add the heavy cream and stir it in. Once it is incorporated, place the mixer on medium-high speed and whip for 3 minutes. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS THE TEXTURE OF THIS FROSTING?
Expect a creamy frosting with a velvety consistency, ideal for layer cake or spreading on sugar cookies.
It’s just about what you would expect from a good buttercream frosting recipe.
Though I tend to think that the maple syrup adds an extra bit of smoothness to it.
WHAT TO USE THIS WITH?
This maple icing is especially delicious with our super awesome pancake cupcakes!
It’s also a great way to make any muffin tin dessert special.
As I’ve said before, though, I’d encourage anyone to try this frosting on just about any dessert they can think of.
I love adding this on top of spice cake and pumpkin cake, so good!
ANY ADDITIONS?
Get out your measuring cups and try a few of these ideas. I’m imagining this frosting on carrot cake!
- Sprinkle a little cinnamon for a warm spice note
- Add finely chopped pecans for a nutty flavor
- Swirl a dollop of caramel for a gooey surprise
- Use toasted coconut for a tropical twist
- Fold in a spoonful of orange zest for a citrusy zing
- Drizzle with dark chocolate for a classic flavor combo
- Fold in crushed graham crackers for an added texture
ANY SUBSTITUTIONS?
Yes indeed! With simple ingredients like this, it’s really easy to swap things out if you have the desire to.
- Substitute the vanilla extract with almond extract for a subtle nutty aroma
- Use light cream instead of heavy cream for a thinner consistency
- Swap maple syrup with honey for a different but equally delicious flavor
- Use dairy-free margarine instead of butter for a vegan option
HOW TO STORE:
Refrigerator: Keep this creamy maple frosting in an airtight container wrapped with plastic wrap, and it will stay fresh for about a week. Allow to come to room temp before using.
At room temp it will last for about 3 days.
Freezer: Freeze in a covered container for long-term storage and enjoy your frosting anytime you crave it, up to three months later.
DANA’S TIPS AND TRICKS:
- Use room temperature butter to ensure the frosting mixes smoothly without clumps.
- Gradually add the powdered sugar at low speed to prevent it from flying everywhere.
- For a creamy texture, add the heavy cream last and whip on medium-high speed until fluffy.
- If you desire a more intense maple flavor, opt for high-grade maple syrup or add some maple extract.
- Keep the sides of the bowl clean by scraping them down frequently during mixing.
- Experiment with adding a little more powdered sugar if you prefer a stiffer frosting for piping.
Embrace the yummy flavors of autumn with this easy-to-make and incredibly indulgent Easy Maple Frosting.
Whether you’re a fan of fall cake, chocolate cupcakes, or simple homemade cinnamon rolls, this Maple Frosting will turn your baked goods into star attractions at any gathering.
Happy baking, and enjoy the sweet, rich goodness of maple in every bite!
If you like this recipe, you might also like:
If you’ve tried this MAPLE FROSTING, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Maple Frosting Recipe
Ingredients
- 1 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- pinch of salt
- 2 tablespoons heavy cream
Instructions
- In the body of a stand mixer with the paddle attachment, cream the butter until smooth.1 cup unsalted butter
- Add the powdered sugar a little at a time until fully incorporated.2 cups powdered sugar
- Stir in the maple syrup, vanilla, and salt. Scrape down the sides.1/2 cup maple syrup, 2 teaspoons vanilla extract, pinch of salt
- Add the heavy cream and stir it in. Once it is incorporated, place the mixer on medium-high speed and whip for 3 minutes. Serve immediately.2 tablespoons heavy cream
Notes
- Use room temperature butter to ensure the frosting mixes smoothly without clumps.
- Gradually add the powdered sugar at low speed to prevent it from flying everywhere.
- For a creamy texture, add the heavy cream last and whip on medium-high speed until fluffy.
- If you desire a more intense maple flavor, opt for high-grade maple syrup or add some maple extract.
- Keep the sides of the bowl clean by scraping them down frequently during mixing.
- Experiment with adding a little more powdered sugar if you prefer a stiffer frosting for piping.
Nutrition
Love This Recipe?
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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!
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.
This made my morning, thanks so much for taking the time out to let us know!!
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.
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. 🙂
LOL, I have done that many a time! I’m glad you still enjoyed it!
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!!!!
Yes, maybe that did it! Good thinking!