This Maple Frosting is rich and creamy and the perfect addition to cakes, cupcakes, cookies or cinnamon rolls. It tastes just like fall.
Why You’ll Love This Recipe!
I recently took a trip to Canada. My father was born in Canada so it is the home of my ancestors! While I was there, I was reminded how much I love maple, it must be in my DNA. Maple is the national flavor of Canada and you will find maple everything!! One of my favorites is maple fudge and you can bet I bought some, at least once!
- It’s tastes delicious on just about anything and everything – cakes, cookies, cupcakes and especially anything pumpkin.
- Butter. I used salted butter. Do not substitute butter for anything else, especially not shortening.
- Milk. I use the richest milk I have on hand. I prefer to use whipping cream or half and half. It will give the frosting a richer, thicker texture.
- Sugar. We use a combination of powdered sugar and brown sugar.
- Maple Syrup/Extract. If using maple syrup be sure and use real maple syrup. You can also use Mapleine which is found in the extracts in the baking aisle. You may also find maple extract which is not the same as Mapleine. Mapleine will give you a stronger maple flavoring, more like the flavor you find on a maple bar, and the color will also be darker than with maple extract. I have also used a combination of both real maple syrup and maple/mapleine extract. I used 2 Tbsp of maple syrup and 1/2 tsp of extract.
How to Make Maple Buttercream
- Put powdered sugar, brown sugar, maple syrup (or extract), butter in a the bowl of a stand mixer.
- Use the whisk attachment beat together. Add in enough whipping cream to achieve desired consistency.
- Beat until fluffy
- Store in the refrigerator
Find the recipe for the cupcakes below here:
Tips from Leigh Anne
- If your frosting is too stiff, just add in a bit more milk. If it is too soft and runny, add in more powdered sugar. But add in just a little at a time.
- I like my frosting a bit stiffer for cookies than for cupcakes or cake. If you are piping it onto cupcakes make sure it is not too stiff, you want it to flow easily out of the piping bag but still hold it’s shape.
- Be sure your butter is at room temperature.
Frequently Asked Questions
Homemade frosting will last for up to a week in the refrigerator and up to a month in the freezer. If freezing, beat the frosting after thawing before using.
Other favorite things to add maple frosting to:
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- 1/2 cup butter softened
- 3 cups powdered sugar
- 2 Tbsp brown sugar
- 2 Tbsp maple syrup or 1 tsp Mapleine
- 2 Tbsp whipping cream or other milk product
- Beat butter in a bowl until smooth.
- Add in powdered sugar, brown sugar, maple syrup and enough whipping cream to achieve desired consistency. Beat until fluffy
- Store in the refrigerator