This Maple Buttercream is the best ever! It’s not too sweet and has just enough maple. It is cream, smooth and buttery in the best kind of way. You have to try it!
This maple buttercream is rich, smooth and delicious. It is made in the French style of buttercream, with egg yolks which make it extra silky and sumptuous.
You are going to want to put it on all of the things, but I suggest you start with maple pecan layer cake!
Ummm, you guys. I have a new favorite frosting. I mean really, this frosting is the smoothest, creamiest, yummiest, rich maply goodiest frosting I’ve ever had.
I’ll be sharing a great recipe to share it on a bit later, and I can’t wait. (It’s the maple pecan layer cake!)
I would tell you that you should go ahead and make a batch for practice, but this seems like it needs something extra special to go with. So go ahead and give it a try if you want, but prepare to be hooked.
Most of my buttercream recipes are made with powdered sugar. This one is made with sugar syrup instead, which makes is super smooth.
The egg yolks make it extra rich and unctuous.
I cannot wait to play with this base more and make other yummy variations… but the maple syrup was sooooooooo good in this. I cannot tell you enough how much I liked it.
This frosting and it’s super yummy cake companion was a perfect birthday cake for my Uncle Steve. It would also be a great Thanksgiving alternative to pumpkin pie, so I will be sure to show you the rest before the big turkey day!
French Maple Buttercream
Ingredients
- ¼ cup water
- ½ cup sugar
- 1 cup butter
- 3 egg yolks
- 4 Tablespoons maple syrup
- ¼ teaspoon vanilla
Instructions
- First the prep: Place the egg yolks in your mixer bowl and set aside.
- Cut cold butter into cubes so you’ll be ready when it’s time.
- Time to get started: In a saucepan, mix together sugar and water. Bring to a boil. When it reaches about 240 F, start beating the egg yolks. They should become pale as they are beaten.
- Meanwhile, keep an eye on the sugar. When it reaches 248 F, remove the sugar syrup from the heat. With the beater running on low, slowly drizzle the hot sugar syrup into the egg yolks. (Remember, that syrup is super hot so go slow and be careful.) Once the syrup is completely added, continue to beat until it is almost back to room temperature.
- Add the butter a cube or two at a time until it is completely mixed in.
- Scrape down the sides of the bowl and add the maple syrup and vanilla.
- Beat a little longer and then frost the cake right away.
- If you have to store some frosting and use later, store in an airtight container in the refrigerator. Allow it to come to room temperature and beat until fluffy again before using.
Nutrition
Ashley
Sunday 1st of October 2023
This was really delicious! My guests were concerned about using raw eggs in the icing though. Also it didn’t come out very buttercreamy for me at all so not sure what I did wrong there :(
Carlee
Sunday 1st of October 2023
It is definitely a different style of buttercream than most Americans are used to, but I am glad you liked it. You can use pasteurized eggs if you want. I should make a maple version of American buttercream for folks who don't want to use egg in frosting.
Jess
Wednesday 25th of January 2023
Hello! This looks delicious! I want to frost my cupcakes with it, but i need to keep them in the freezer awhile before serving. Do you think this frosting will stay good on cupcakes after freezer? Thank you!
Carlee
Wednesday 25th of January 2023
Yes, buttercream freezes beautifully. I hope you enjoy it!
Hetty
Wednesday 21st of September 2022
Hi Carlee. Can leftover frosting be frozen? I want to use this frosting recipe on a 9 x 9 inch cake so I will have lots leftover. Also, should butter be at room temperature before adding to the cooled sugar syrup/egg mixture?
Carlee
Wednesday 21st of September 2022
Yes, buttercream freezes well. Just put it in an airtight container and freeze it for up to 3 months. When you are ready to use it, let it defrost in the refrigerator overnight and then give it a good stir. The butter doesn't have to be all the way to room temperature, you can pull it out of the refrigerator when you start the recipe and by the time you are ready to use the butter it will be soft enough to incorporate well. If it is too soft, any residual heat from the sugar syrup will melt it and make the frosting too loose. Though a trip to the refrigerator and a little bit more mixing should fix it right up.
Jolene
Tuesday 5th of April 2022
Love that this uses real maple syrup and not maple flavoring!
Carlee
Tuesday 5th of April 2022
Me too, thanks!
Unknown
Friday 16th of August 2019
I'm looking for a recipe for honey buttercream frosting. Do you think I could substitute honey for the maple syrup?
Carlee
Tuesday 20th of August 2019
I would start with a little less honey then add it to your liking, but I think that would be fabulous! Let me know how it goes!