Maple Vanilla Buttercream Frosting
Maple Vanilla Buttercream frosting recipe for icing your cakes, cookies, or cupcakes. Homemade buttercream frosting sweetened with maple syrup and vanilla.
Servings: 3 cups
Ingredients
- 340 grams salted European style butter 82% butterfat softened
- 1 tablespoon pure vanilla extract
- 1 teaspoon maple flavoring
- 56 grams cream cheese block style Philadelphia, room temperature * see notes
- 3 tablespoons pure maple syrup grade B for richer flavor
- 650 grams 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.
Notes
Frosting Pairs With: Pipe some maple buttercream frosting onto Apple Pie Cupcakes or Maple Syrup Gingerbread Cookies.