Maple Vanilla Buttercream Frosting is perfect for icing cookies, cake, or cupcakes! I suggest you get in the kitchen and start baking desserts. Because, you will love this homemade frosting:)
Tips for Maple Buttercream Frosting:
- Make your frosting while your cookies, cake, or cupcakes are cooling!
- Use room temperature butter.
- Buttercream will break if its cold.
- Next, add your maple syrup. I prefer amber color, but any maple syrup will do!
- Slowly add powdered sugar a cup at a time to prevent a cloud of sugar dust all over your kitchen!
Tips for Piping Buttercream:
- First, trim the end of the piping bag and insert desired piping tip from the large opening down through the bag into the trimmed tip.
- If you don't want decorative piping, just trim tip of bag for desired thickness of buttercream.
- Then, fill your piping bag with frosting, and twist the open end to push the frosting toward the tip.
- While piping add pressure from the top of the bag.
How to Store Maple Buttercream Frosting
Homemade Buttercream Frosting can be kept in an air tight container in the refrigerator for up to 7 days. You should use room temperature frosting before piping onto desserts. To freeze your buttercream frosting, simply put in air tight container. Frozen buttercream will stay fresh for up to 2 months.
Common Questions
Buttercream has a small amount of milk in comparison to large amounts of sugar, therefor it doesn't need to be kept chilled.
You can swap out milk for either heavy cream or almond milk.
Add a teaspoon of milk and mix the frosting again. Continue to add milk, one teaspoon 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.
Add ½ teaspoon of salt to the buttercream and mix again. Taste the frosting and adjust to your preferred level of sweetness.
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Maple Vanilla Buttercream Frosting
Ingredients
- 1 cup (227 grams) unsalted butter, softened to room temperature
- 1 tablespoon pure vanilla extract
- 3 tablespoons pure maple syrup, grade B for richer flavor
- 1 teaspoon maple flavoring
- ½ teaspoon fine sea salt
- ¼ cup (60 ml) heavy cream
- 4-5 cups (500-625 grams) powdered sugar
Instructions
- In bowl of a stand mixer with whisk attachment or a mixing large bowl using a hand mixer, whip on medium high the softened butter, vanilla, and maple extract until smooth and creamy.
- Add the maple syrup, heavy cream, and salt then continue on medium speed until evenly mixed.
- Slowly add the powdered sugar a cup at a time until buttercream is firm but creamy. (You may only need 4 cups). If you prefer less sweet, add another ½ teaspoon of 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.
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