Maple Buttercream Frosting

I call maple buttercream the vanilla buttercream of fall. It compliments almost anything and can take any baked treat to a whole new level. Last year I made my one-bowl chocolate cake with this maple buttercream and this week I made my one-bowl vanilla cake but instead of using my vanilla buttercream I used this maple buttercream frosting. So yum! The rich flavor of maple syrup especially if you use a good quality maple syrup is unforgettable.

And that’s the secret to making a good maple buttercream frosting. Good quality maple syrup, not an imitation. You want the syrup to be thick and rich in flavor. So buy a brand you trust. Also, remember we don’t use a lot of maple syrup so the little we do use has to be very good.

About this Maple Buttercream Recipe

By now you must have seen this recipe – one buttercream recipe with many different buttercream flavors. In it, I shared how you can create many different flavors from just one simple basic recipe. And it includes all buttercreams American, Swiss, Italian, German or French. I often get people who message if they can just add maple syrup to these recipes. However, I do not recommend you do that. Let me explain.

Making a flavored buttercream from scratch has the advantage that you can control the amount of liquid in it. This means that you can control the consistency of the buttercream. For example. If you add 1/4 cup maple syrup to already prepared buttercream, the consistency will be soft and in some cases too soft. So you may not have a pipable buttercream frosting.

Useful Tips and Tools

• If you make buttercream often, it would be a good idea to invest in a good stand mixer such as Kenwood or Kitchen-Aid. I use a hand mixer for my videos which works great too. Read – which stand mixer is best for home-bakers
• For most buttercream mixing, it is recommended to use the paddle attachment, so you do not incorporate too much air into the buttercream. But in the case of meringue buttercream, you want to use the whisk attachment so you can include as much air as possible in the egg whites. 
• Measuring ingredients correctly is crucial to baking or cake decorating. Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements. Read – how to measure ingredients correctly for baking.
• After the buttercream is prepared, always keep it sealed well. If you keep it in the fridge, wrap the top surface of the buttercream well with parchment paper. This will prevent any odor from the other foods to attach itself to the buttercream. I place my buttercream in stainless steel storage.

How to Make Maple Buttercream Frosting (Save/Pin)

• Cream butter, maple syrup, salt, vanilla, and cornstarch for a minute until smooth
• Start adding the powdered sugar one cup at a time.
• Once all the powdered sugar is in – continue to whip for 2 minutes until light and fluffy.
• This maple buttercream frosting is ready to use.

Maple Cupcakes with Maple Buttercream Frosting

The rich flavor of maple syrup and the light caramel flavor from the brown sugar is what makes these brown sugar maple cupcakes extra special. And if that wasn’t enough we topped it with my incredible maple buttercream and drizzled more maple syrup. A surprisingly simple and easy recipe to make.

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Maple Buttercream Frosting

Author: Veena Azmanov

5 from 4 votes

Print Pin Rate

Prep Time: 5 mins

Total Time: 5 mins

Calories: 339kcal

$5

Adjust Servings Here: 12 cupcakes

Description

This maple buttercream frosting is the flavor of fall in all its glory. Sweet, rich, buttery and creamy this all-butter frosting is perfect for cakes, cupcakes as well as macarons. The recipes come together in just five minutes and can replace almost any vanilla buttercream in fall.

Ingredients

• 228 grams (1 cups) Butter unsalted
• 4 tbsp (4 tbsp) Cornstarch
• 500 (4.17 cups) Powdered sugar
• 120 ml (0.51 cups) Maple Syrup
• 1 tbsp (1 tbsp) Vanilla extract
• 1/2 tsp (1/2 tsp) Salt

ADJUST SERVINGS HERE – 12 cupcakes

Instructions

• Cream butter, maple syrup, salt, vanilla, and cornstarch for a minute until smooth
• Start adding the powdered sugar one cup at a time.
• Once all the powdered sugar is in – continue to whip for 2 minutes until light and fluffy.
• This maple buttercream frosting is ready to use.

Recipe Notes

 

Featured Recipe below – Pumpkin Spice Latte Cake with Maple Buttercream so you can see the consistency of the maple buttercream being used on the cake. 

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Equipment

Stand Mixer

Spatula

Mixing Bowl

Meas Cups & Spoons

Measuring Spoons

Nutrition Information

Nutrition Facts

Maple Buttercream Frosting

Amount Per Serving

Calories 339 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 10g50%

Cholesterol 41mg14%

Sodium 235mg10%

Potassium 27mg1%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 47g52%

Protein 1g2%

Vitamin A 475IU10%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Buttercream, cupcake, fall, frosting, Maple

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