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Maple Buttercream Frosting is rich, creamy, and kissed with warm maple, perfect for topping cookies, cakes, or cupcakes. A flavorful upgrade from classic American vanilla buttercream that tastes like fall in a piping bag.
There’s something so cozy about maple, that reminds me of crisp mountain air and fallen leaves. I love to pair it with apple desserts, like my fresh apple cupcakes and these apple pie filling cupcakes. It’s velvety, creamy, and just a little indulgent, but in the best way possible.
Key Ingredients & Recipe Testing
- Unsalted butter: Creates a smooth, creamy base for the frosting. Make sure it’s softened to room temperature for easy whipping.
- Testing Notes: European style unsalted butter with 82% butterfat makes a richer, smoother buttercream.
- Pure maple syrup: Brings natural sweetness and a cozy, earthy flavor.
- Testing Notes: Grade A syrups are lighter in color with a milder flavor. I prefer to use Grade B maple syrup that’s darker and more robust in taste for the best frosting.
- Maple flavoring: Enhances the maple notes, making them more pronounced without adding extra liquid.
- Testing Notes: Flavoring is optional. Taste the frosting with the maple syrup and see if it needs a little kick before mixing in additional maple flavoring.
- Cream Cheese: Provides creaminess and helps achieve the perfect frosting consistency.
- Powdered sugar: Sweetens and thickens the frosting. Add gradually, one cup at a time, so you can control the texture and avoid a gritty or overly sweet result.
How to Make Maple Buttercream Frosting
- In a stand mixer bowl (or large bowl with hand mixer), beat softened butter, vanilla, and maple extract on medium-high until light and creamy.
- Add maple syrup, cream cheese, and salt; mix on medium speed until smooth and combined.
- Gradually add powdered sugar, one cup at a time, until frosting is fluffy and holds its shape. Start with 5 cups and adjust as needed. To make the frosting even creamier, mix in a tablespoon or two of heavy cream. Add a pinch of salt if you want it less sweet.
- Spoon or pipe the buttercream onto cakes, cupcakes, or cookies. Use a piping bag with your favorite tip for decorative swirls, or an offset spatula for a smooth, rustic look.
Helpful Tips for Perfect Maple Buttercream
- Make your buttercream while your baked goods are cooling so it’s ready to go.
- Start with room temperature butter and cream cheese, since cold ingredients can cause the frosting to separate.
- Add the maple syrup before the sugar for the best flavor and texture.
- Slowly mix in powdered sugar, a cup at a time, to prevent lumps (and a kitchen full of sugar dust!).
- If piping, trim the end of your bag, insert the piping tip, and twist the top closed before filling.
- Apply steady pressure from the top of the bag when piping to keep the frosting flow smooth and even.
How to Store Maple Buttercream Frosting
Homemade buttercream frosting will keep in an airtight container in the refrigerator for up to a week. Before piping or spreading, let it come back to room temperature, then whip again for the best texture.
FAQs
Yes! Store in an airtight container at room temperature for a few hours or in the fridge for up to a week. Bring to room temperature and whip again before using.
Add 1-tablespoon of milk and mix the frosting again. Continue to add 1-tablespoon of milk at a time, until you’ve reached your desired consistency.
Add ¼ cup of powdered sugar and mix the frosting again. Continue to add ¼ cup of powdered sugar at a time, until you’ve reached your desired consistency.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Maple Vanilla Buttercream Frosting
Ingredients
- 340 grams (1.5 cups) salted European style butter 82% butterfat, softened
- 1 tablespoon pure vanilla extract
- 1 teaspoon maple flavoring
- 56 grams (¼ cup) cream cheese, block style Philadelphia, room temperature * see notes
- 3 tablespoons pure maple syrup, grade B for richer flavor
- 650 grams (6 cups) powdered sugar, sifted
- 2 tablespoons heavy cream
- 1/4 teaspoon fine sea salt, to taste
Instructions
- In bowl of a stand mixer with the paddle attachment or a mixing large bowl using a hand mixer, whip on medium high the softened butter, until fluffy. Add the cream cheese and mix until combined and smooth.340 grams salted European style butter 82% butterfat, 56 grams cream cheese
- Lower speed and mix in 1/3 of the powdered sugar, followed by the maple syrup maple extract, and vanilla. Scrape bottom and sides of the bowl as needed to make sure everything is evenly mixed in.1 tablespoon pure vanilla extract, 3 tablespoons pure maple syrup, 650 grams powdered sugar, 1 teaspoon maple flavoring
- Slowly add the powdered sugar a cup at a time until buttercream holds it shape but is still easy to spread. Mix in the 1-2 tablespoons of heavy cream for a creamier consistency. If you prefer less sweet, add 1/4 teaspoon of salt, mix taste and add more if needed.2 tablespoons heavy cream, 1/4 teaspoon fine sea salt
- Scoop buttercream into a piping bag with desired decorating tip and pipe onto desserts. Or use spoon to dollop frosting into cakes and smooth with an offset spatula.
