Maple Buttercream Frosting

Yield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes

What You’ll Need:

  • 2 Sticks unsalted butter, at room temperature
  • 2 3/4 cups confectioners’ sugar
  • 2 teaspoons heavy cream, at room temperature
  • 3/4 teaspoon maple extract 

Directions:

1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

You can use this Maple Buttercream Frosting to frost various cake and cupcake flavors including our favorite – French Toast and Bacon Cupcakes.

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