I call maple buttercream the vanilla buttercream of fall. It compliments almost anything and can take any baked treat to a whole new level. Last year, I made my one-bowl chocolate cake with this maple buttercream. And this week, I made my one-bowl vanilla cake, but instead of using my vanilla buttercream, I used this frosting. So yum! The rich flavor of maple syrup is unforgettable. Especially, if you use a good quality maple syrup. And, that’s the secret to making a good maple buttercream frosting. Good quality maple syrup, not an imitation. You want the syrup to be thick and rich in flavor. So buy a brand you trust. Also, remember we don’t use a lot of maple syrup so the little we do use has to be very good.
About this recipe
By now, you must have seen this recipe – one buttercream recipe with many different buttercream flavors. In it, I shared how you can create many different flavors from just one simple basic recipe. And it includes all buttercreams American, Swiss, Italian, German or French. Often, I have people message me if they can just add maple syrup to these recipes. However, I do not recommend you do that. Let me explain. Making a flavored buttercream from scratch has the advantage that you can control the amount of liquid in it. This means that you can control the consistency of the buttercream. For example. If you add 1/4 cup maple syrup to already prepared buttercream, the consistency will be soft and in some cases too soft. So, you may not have pipe-able buttercream frosting.
Step by step instructions
Cream butter, maple syrup, salt, vanilla, and cornstarch for a minute until smoothStart adding the powdered sugar one cup at a time.Once all the powdered sugar is in – continue to whip for 2 minutes until light and fluffy.This buttercream frosting is ready to use.
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