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 Vanilla 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 end of 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 Buttercream Frosting
Homemade Buttercream Frosting can be kept in an air tight container in the refrigerator for up to a week. 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.
Does Homemade Buttercream Frosting
Need to be Refrigerated?
Cookies and cakes decorated with buttercream frosting are safe at room temperature for 2-3 days. Buttercream has a small amount of milk in comparison to large amounts of sugar, therefor it doesn’t need to be kept chilled. (Cream Cheese Frosting must always be kept in the fridge.) For freshness I suggest storing all frosted desserts in the refrigerator.
Check out the Recipes for Apple Pie Cupcakes and Pumpkin Cookies using Maple Vanilla Buttercream!
Maple Vanilla Buttercream Frosting
- 1 Cup (16 Tbsp) Softened Unsalted Butter
- 1 Tbsp Vanilla Extract
- 3 Tbsp Maple Syrup
- 1/2 tsp Salt
- ¼ Cup (60 ml) Heavy Whipping Cream
- 4-5 Cups (500-625 g) Powdered Sugar
- In bowl of stand mixer with whisk attachment, whip on medium high softened butter and vanilla until smooth and creamy.
- Add Maple Syrup, Heavy Cream, and salt continue on medium speed until incorporated.
- Slowly add 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 1/2 tsp of salt.
- Scoop buttercream into piping bag with desired decorating tip and pipe onto desserts.