There is something magical about the smell of maple on a crisp autumn evening. It makes your whole kitchen feel warm and inviting. If you love fall flavors, this Maple Buttercream Frosting is for you.
I promise this recipe delivers a velvety texture every single time. It is sweet, rich, and tastes like a cozy hug. Your family will want to eat it straight from the bowl!
Why You’ll Love This Recipe
This frosting is a total winner for busy holiday baking. It uses simple ingredients you likely already have in your pantry. You can whip it up in just 15 minutes flat.
It is perfect for beginner bakers who want impressive results. The deep maple flavor pairs beautifully with pumpkin or spice cakes. Everyone at your next gathering will ask for your secret recipe.
Simple Cooking Steps
Making this frosting is very easy and totally doable. You start by beating your butter until it is light and fluffy. Then, you slowly add the sugar and maple goodness. No fancy skills are required to get a professional finish.
Ingredients You’ll Need
These pantry staples come together to create something truly special.
- 1 cup unsalted butter, softened to room temperature
- 3.5 cups powdered sugar, sifted
- 1/4 cup pure maple syrup, Grade A Dark or Very Dark preferred
- 1/2 teaspoon maple extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon heavy cream, as needed for consistency
Step-by-Step Directions
- In the bowl of a stand mixer, cream the softened butter for 3 to 5 minutes.
- Reduce the mixer speed to low and gradually add the sifted powdered sugar.
- Pour in the pure maple syrup, maple extract, and sea salt while mixing.
- Increase the speed to medium-high and whip for 2 to 3 minutes.
- Add heavy cream one teaspoon at a time if the frosting is too stiff.
- Scrape down the sides of the bowl to ensure everything is well combined.
Best Ways to Enjoy It
Serve this frosting on top of warm pumpkin cupcakes for a treat. It also tastes amazing on a classic yellow cake. You can even use it as a dip for apple slices. Set the table and enjoy a sweet moment with your family.
How to Store Leftovers
Keep your leftover frosting in an airtight container in the fridge. It will stay fresh for up to one week. You can also freeze it for up to three months. Just let it reach room temperature before you try to spread it. Give it a quick whip to make it fluffy again.
Tips for Best Results
- Always use room temperature butter for the smoothest texture.
- Don’t skip sifting your powdered sugar to avoid tiny lumps.
- Use Grade A Dark syrup for the strongest maple flavor.
- Add a tiny pinch more salt if the frosting feels too sweet.
- For Thanksgiving, double the batch to cover a large layer cake.
- Add a splash of vanilla if you want a more complex taste.
- Scrape the bowl often so every bite is perfectly mixed.
Easy Flavor Ideas
- Add a teaspoon of cinnamon for a warm spice twist.
- Fold in crushed pecans for a delightful crunch.
- Use dairy-free butter and cream to make it vegan-friendly.
- Swap maple syrup for honey for a milder sweetness.
Common Questions
Can I use pancake syrup instead?
It is best to use pure maple syrup for this recipe. Pancake syrup is mostly corn syrup and lacks the deep flavor. Pure syrup gives you that authentic autumn taste you want.
How do I fix runny frosting?
If your frosting is too thin, simply add more powdered sugar. Add it one tablespoon at a time until it thickens. This will help you reach the perfect piping consistency.
Will kids like this flavor?
Yes, kids absolutely love the sweet maple taste! It reminds them of Saturday morning pancakes. It is a huge hit for school treats or birthday parties.
I hope this cozy frosting brings a little extra joy to your fall baking. It is so simple to make and truly delicious. Happy whisking!
— Lidia
Maple Buttercream Frosting
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3.5 cups powdered sugar, sifted
- 1/4 cup pure maple syrup, Grade A Dark or Very Dark preferred
- 1/2 teaspoon maple extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon heavy cream, as needed for consistency
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on medium-high speed for 3 to 5 minutes until very pale and fluffy.
- Reduce the mixer speed to low and gradually add the sifted powdered sugar one cup at a time, mixing until just combined after each addition.
- Pour in the pure maple syrup, maple extract, and sea salt while continuing to mix on low speed.
- Increase the mixer speed to medium-high and whip the frosting for an additional 2 to 3 minutes to incorporate air and achieve a light texture.
- Evaluate the consistency; if too stiff, add heavy cream one teaspoon at a time until the desired piping or spreading consistency is reached.
- Scrape down the sides of the bowl with a rubber spatula to ensure uniform distribution of ingredients before use.
