Easy Maple Buttercream Frosting

A simple twist on the classic buttercream creates a delicious fall recipe that pairs perfectly with spiced cookies, pumpkin cookies, and more! Super yummy Maple Buttercream Frosting that will enhance whatever you put it on!
This post contains affiliate links. If you use these links to buy something we may earn a commission. Thanks. As an Amazon Associate, I earn from qualifying purchases.

Maple Frosting with Bacon bits on Cupcakes
Maple Frosting topped with Bacon bits

This maple frosting adds just the right touch of sweetness to cookies, scones, or cupcakes! and delicate enough to be a filling between two cookies.

How to Make Maple Buttercream Frosting

Start with unsalted butter, room temperature. Cutting butter into cubes will soften the butter in about 30 minutes.
  • Combine butter, extracts, syrup, and whip until smooth. 
  • Change from whip attachment to paddle, add 1/2 cup confectioners' sugar at a time on low speed until desired consistency. 

Maple Buttercream Frosting
Storing Maple Buttercream Frosting
  • You can freeze buttercream frosting for up to 3 months in an airtight container or freezer bag.
  • The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again
  • If you’re planning on using it in the next week or so, buttercream frosting does need to be refrigerated until you need it. Simply place it in an airtight container and let it come up to room temperature before using it. 

Maple Buttercream Frosting uses
Cookies: Frost cookies, top with bacon bits, chopped walnuts, chopped pecans, or toffee bits.
Layer frosting between Gingersnap cookies, Pumpkin cookies, or top on scones.

Write recipe photo description here

Super yummy Maple Buttercream Frosting that will enhance whatever you put it on!

  • 1 cup butter, unsalted, room temperature
  • 1 tsp Maple Extract
  • 1/4 cup Maple Syrup
  • 1/2 tsp vanilla extract
  • 4 1/2 cups confectioners' sugar
  1. Combine butter, extracts, syrup, and whip until smooth with stand up mixer.
  2. Change from whipping attachment to paddle attachment. Gradually, add powdered sugar (1/2 cup at a time), scraping sides between additions of sugar, while continuing to mix until frosting is thick and creamy. If you want a stiffer frosting, add a little more confectioners' sugar
  3. Store frosting in an airtight container and refrigerate if not used right away. The great thing about buttercream frosting is that you can make it up to 3 months in advance

Post a Comment