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
- ¼ cup water
- ½ cup sugar
- 1 cup butter
- 3 egg yolks
- 4 Tablespoons maple syrup
- ¼ teaspoon vanilla
- 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.