Maple Buttercream Frosting

Spice Up Your Autumn Baking with Maple Buttercream Frosting. 
Looking for a twist on the classic buttercream recipe? Try this delicious fall variation that goes well with spiced and pumpkin cookies, among others!
Maple Buttercream Frosting

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Delicious Maple Buttercream Frosting to Elevate Your Treats! Looking for a way to spruce up your desserts? This maple frosting is the perfect touch of sweetness to any cookie, scone, or cupcake! In fact, it's even delicate enough to use as a filling between two cookies. Give it a try and see how it takes your treats to the next level!

Ingredients In Maple Buttercream Frosting

  • Unsalted Butter

  • Maple Extract or Maple syrup

  • Vanilla Extract

  • Powdered Sugar (Confectioners' sugar)

How to Make Maple Buttercream Frosting

Start with unsalted butter, at room temperature. Cutting butter into cubes will soften the butter in about 30 minutes.

Combine butter, maple extract, or maple 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

🤍    Tip:  Maple extract or syrup can be adjusted to taste.

Maple Buttercream Frosting

Add-Ins to Maple Buttercream Frosting

  • Add 1/2 teaspoon sea salt to frosting for a Salted Maple Buttercream Frosting

  • Add finely chopped walnuts to the frosting mixture

  • Add crunched Cinnamon Toast cereal to the mixed frosting mixture, the perfect topping for cookies. Kid-approved 😊

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.

How to use Maple Buttercream Frosting

Cookies: Frost cookies, and top with bacon bits, chopped walnuts, chopped pecans, or toffee bits.

Layer frosting between Gingersnap cookies, Pumpkin cookies, or topping on scones.

Got Frosting?

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Maple Buttercream Frosting

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