Fluffy Maple Frosting

Close up of Fluffy Maple Frosting
Diana Rattray
Ratings (31)
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 18 servings
Nutritional Guidelines (per serving)
162 Calories
6g Fat
28g Carbs
0g Protein
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Nutrition Facts
Servings: 18 servings
Amount per serving
Calories 162
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 4mg 0%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 0%
Protein 0g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Maple syrup and brown sugar team up to flavor this fluffy maple frosting. The brown sugar is cooked with the butter and maple syrup and then the cooled syrup mixture is beaten into the confectioners' sugar. 

Use the darkest grade of maple syrup you can find for a robust maple flavor. For even more intense maple flavor add a small amount of maple flavoring along with the vanilla.

This is an excellent frosting for a layer cake, a 9-by-13-by-2-inch cake, or cupcakes.

Ingredients

  • 1 stick butter (4 ounces unsalted)
  • 1/3 cup maple syrup
  • 1/2 cup brown sugar (light or dark, packed)
  • 2 1/2 to 3 cups powdered sugar
  • 2 tablespoons light cream (or half-and-half, milk, or evaporated milk; more as needed)
  • 1/2 teaspoon vanilla extract
  • Optional: 1/2 teaspoon maple flavoring

Steps to Make It

  1. In a medium saucepan over medium heat, melt the butter with the maple syrup and brown sugar. Bring to a boil while stirring constantly. 

  2. Reduce the heat to medium-low and cook, stirring, for about 3 to 5 minutes, or until the brown sugar has dissolved.

  3. Remove the syrup mixture from the heat and let stand until completely cooled.

  4. Pour the cooled syrup mixture into a mixing bowl. Gradually beat in 2 1/2 cups of the powdered sugar and the cream or milk. Add the flavoring and beat until smooth. Add more confectioners' sugar or more cream or milk, as needed to make a spreadable frosting.

  5. The frosting makes enough for a two-layer cake, a rectangular cake, or about 18 to 24 cupcakes.