This easy maple buttercream frosting is fluffy with a cozy maple flavor. It's made with real maple syrup (no maple extract) and comes together in 5 minutes with a handful of simple ingredients. It's delicious on your favorite Fall treats!
Maple is such a classic Fall flavor. It instantly makes any dessert taste cozy. Slather this maple buttercream frosting on my chai spice cake or a slice of apple butter bread and thank me later!
For more Fall frosting recipes, try this pumpkin cream cheese frosting, chai buttercream, or salted caramel buttercream.
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Why You'll Love This Recipe
This frosting recipe is quick and easy. You can whip up a batch in 5 minutes with 5 ingredients.
It's flavored with real maple syrup- no extract required!
This recipe is versatile and can be made with a handheld electric mixer or stand mixer. It goes with lots of Fall desserts, like pumpkin spice cupcakes and maple blondies.
Key Ingredients
- Unsalted butter- Make sure to use room temperature butter so it is easy to cream into a smooth frosting. Cold butter makes it lumpy! You can also use salted butter; just omit the extra salt in the recipe so it isn't too salty.
- Powdered sugar- Also called confectioners' sugar, this is finely milled so it mixes into the frosting with ease.
- Maple syrup- Make sure to use pure maple syrup (not artificial pancake syrup) for the best maple flavor! I used an amber syrup, but the color doesn't matter.
- Vanilla extract- Pure vanilla extract or vanilla bean paste will give your buttercream the best flavor.
- Salt- I typically only add ยผ teaspoon of salt to my frosting recipes, but this one has almost a full teaspoon. The salt, butter, and maple flavors together make the frosting taste so nostalgic, like a stack of pancakes!
Adding Maple Extract
Since the maple buttercream frosting is made with real maple syrup, the flavor is milder than it would be with maple extract. It stands out on vanilla cupcakes and other complementary flavors, like pumpkin or other maple desserts.
If you're frosting a cake that's more rich and overpowering, like chocolate or coffee, I recommend starting with ยผ teaspoon of maple extract to give the flavor a boost, adding more to taste. Be careful, though- the extract is strong!
Step by Step Instructions
Step 1: In large bowl, beat the softened butter on high speed until smooth and creamy. If using a stand mixer, fit with the paddle attachment.
Step 2: Gradually add the powdered sugar, mixing on low speed so it doesn't fly out of the bowl and make a mess.
Step 3: Mix in the syrup, vanilla, and salt on medium speed.
Step 4: Increase the speed to medium-high, whipping until the frosting is light and fluffy. Then it's ready to use!
Expert Baking Tips
- Sift the powdered sugar. For a super smooth frosting with no lumps, sift the powdered sugar into the bowl of creamed butter using a fine mesh sieve. This is optional but gives desserts a more professional look.
- Scrape down the sides of the bowl. Make sure to scrape your bowl after each step so everything gets mixed in evenly.
- Completely cool your desserts. If your baked desserts are still warm when you add the frosting, it will melt and slide off.
Storage Tips
I stored my maple buttercream frosting in the mixing bowl I made it in in the refrigerator covered with plastic wrap.
The next day, I used it to frost maple bacon cupcakes!
You can leave it out on the counter to soften, but that takes about 1 hour. I needed to use the frosting right away, so I microwaved it at 10 second intervals, stirring between each until it was easy to scoop into my piping bag.
Frequently Asked Questions
Following thisย recipe, I generously frosted 12ย cupcakesย with some buttercream left over. It's enough to frost aย sheet cakeย or smaller 6-inch layer cake. I recommend doubling theย recipeย for an 8-inch cake or anything larger so you have enough to frost and pipe decorations.
Theย textureย of your frosting might be different depending on theย ingredientsย you use. For example, if you use European butter with a higher fat content, the frosting will be more liquidy. If it's runny, stick it in theย fridgeย for 10-20 minutes or add aย tablespoonย of cornstarch orย powdered sugarย at a time to thicken it up.
For buttercream too thick to pipe, add 1 teaspoon of milk or heavy cream at a time, mixing on low until the desired consistency is reached.
More Frosting Recipes to Try
๐ Recipe
Maple Buttercream Frosting
Equipment
- 1 Electric hand mixer or stand mixer
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Ingredients
- 226 grams unsalted butter room temperature
- 240 grams powdered sugar
- 66 grams pure maple syrup
- ยฝ teaspoon vanilla extract
- ยพ teaspoon salt
Instructions
- In a large mixing bowl, beat room temperature unsalted butter with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 2-3 minutes, until smooth and creamy.226 grams unsalted butter
- Scrape down the sides of the bowl with a rubber spatula, then gradually add powdered sugar, about ยฝ cup at a time, mixing on low speed after each addition. Stop and scrape the bowl as needed to ensure everything is fully incorporated.240 grams powdered sugar
- Add the maple syrup, vanilla extract, and salt. Mix on medium speed until smooth.66 grams pure maple syrup, ยฝ teaspoon vanilla extract, ยพ teaspoon salt
- Increase to medium-high speed and beat for 1-2 minutes, or until the frosting looks light, fluffy, and slightly lighter in color. Taste and adjust as needed.
- Scoop the frosting into a piping bag fitted with a piping tip and decorate your favorite desserts!
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