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!
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℉, start beating the egg yolks. They should become pale as they are beaten.
Meanwhile, keep an eye on the sugar. When it reaches 248℉, 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.