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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Maple Frosting

Maple Frosting

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By: Leigh Anne WilkesPosted: 10/02/19Updated: 3/30/23

This post may contain affiliate links. Please see disclosure policy here.

maple frosting on a wire whisk

This Maple Frosting is rich and creamy and the perfect addition to cakes, cupcakes, cookies or cinnamon rolls.  It tastes just like fall.

maple frosting

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!

maple frosting on cupcakes

Ingredients Needed

  • 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:

spice cupcakes in a muffin tin

Tips from Leigh Anne

  1. 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.
  2. 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.
  3. Be sure your butter is at room temperature.

Frequently Asked Questions

How long will maple frosting last?

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:

  • Pumpkin Cookies
  • Pumpkin Bars
  • Spice cupcakes
  • Cinnamon rolls
  • Maple cookies 

Try these other delicious recipes:

  • Maple White Chocolate Chip Cookies
  • Maple Cookies
  • Pumpkin Cookies with Maple Frosting
  • Buttercream Frosting
  • Apple Sheet Cake with Maple Glaze

Be sure and follow me over on You Tube for weekly cooking demos.

4.84 from 25 votes
mixer whisk with maple frosting on it

Maple Frosting

Recipe From: Leigh Anne Wilkes
This Maple Frosting is rich and creamy and the perfect addition to cakes, cupcakes, cookies or cinnamon rolls.  It tastes just like fall.

serves: 24 cupcakes
Prep:5 minutes
Cook:10 minutes
Total:15 minutes
Rate Recipe

Ingredients

  • 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

Instructions

  • 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

Tips & Notes:

I have used both maple extract and Mapleine and prefer Mapleine, it is a bolder maple flavor.  Maple syrup will give you a much more subtle maple flavor.
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.
This recipe makes 2 cups of maple frosting.

Nutrition Facts:

Calories: 105kcal (5%) Carbohydrates: 17g (6%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 3g (19%) Cholesterol: 12mg (4%) Sodium: 35mg (2%) Potassium: 4mg Sugar: 17g (19%) Vitamin A: 137IU (3%) Calcium: 5mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
mixer whisk with maple frosting on it
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  1. Marilynn Edison says

    Posted on 2/18 at 4:55 pm

    Just like my mama used to make it back in the day the 50s 60s thank you again

    Reply
    • Leigh Anne Wilkes says

      Posted on 2/19 at 1:11 pm

      So glad you loved it!

      Reply
  2. LisAway says

    Posted on 1/13 at 2:58 am

    Yummy! I love these SO much! I usually just bake them all and freeze what we don’t eat, then pop them from in the oven any morning we want cinnamon rolls. Maybe not exactly as fresh, but still super yummy.

    Also, I don’t have a dough hook and I am not a kneader. These turn out perfectly with just the mix of a wooden spoon. Seriously. Absolutely no knead. Which is one of my favorite things about them.

    Reply
    • Leigh Anne says

      Posted on 1/13 at 7:06 am

      Glad to know it works so well doing it by hand! They are delicious aren’t they.

      Reply
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