|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||0%|
|Total Sugars 27g|
|Vitamin C 0mg||0%|
|*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.|
Maple syrup and brown sugar team up to flavor this fluffy maple frosting. Many maple-flavored desserts use maple extract instead of real maple syrup, sometimes yielding an overpowering confection. Our creamy frosting uses authentic maple syrup, with the perfect hint of the flavor, ideal for cupcakes, cakes, and especially on top of fall-inspired creations like pumpkin or spice cake—and even on sugar cookies!
This recipe is a cooked frosting, meaning that the brown sugar, butter, and maple syrup need a few minutes over heat to mix and melt, before being whipped with the powdered sugar and creamed until fluffy. While it's an easy recipe, plan ahead to allow time for the maple syrup mixture to cool properly before using.
We recommend using the darkest high-grade maple syrup you can find for a robust maple flavor. For a more intense maple flavor, add a small amount of maple flavoring along with the vanilla extract, if you prefer. But remember that with extracts a little goes a long way, so make the frosting and taste it first before adding any additional ingredients. This is an excellent frosting to use on a 9x13x2-inch cake, or on 12 to 18 cupcakes—depending on the size.
Gather the ingredients.
In a medium saucepan, melt the butter with brown sugar and maple syrup over medium heat. Bring to a boil while stirring constantly.
Reduce the heat to medium-low and cook, stirring, for about 3 to 5 minutes, or until the brown sugar has dissolved.
Remove the syrup mixture from the heat and let stand until completely cooled. While it might be tempting to put the mixture in the fridge, you risk the butter solidifying; room temperature ensures a smooth final result.
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 vanilla and maple flavoring, if using, and beat until smooth and fluffy. Add more powdered sugar or more cream or milk—as needed, a little at a time—until you've achieved a spreadable and creamy frosting.
Use immediately to frost a cake or cupcakes.
How to Store Maple Frosting
Leftover frosting can be stored in the fridge for up to 5 days. Press plastic wrap against the surface to avoid the formation of a skin, and store in an airtight container. When ready to use, let the frosting come to room temperature and give it a quick whip before spreading on cake or cupcakes.
- Instead of light cream, use an equal amount of half-and-half, milk, or evaporated milk.
How to Spice up Your Maple Syrup Frosting
Delicious on its own, use this frosting on any vanilla cake, or other fall-flavored confections that are spice-forward with cinnamon, nutmeg, or all-spice. To decorate, complement the flavor of maple with other ingredients that are as beautiful to look at as delicious:
- Use whole pecans as petals in a flower to decorate your cake. Place a golden raisin in the center. Slivered almonds can also make pretty flowers.
- Chopped cashews or pistachios are a great crunchy addition. Simply dust the nuts over the frosted cake and decorate with edible flowers.
- Use halved dried apricots or apple rings to make a design on top of your frosted cake.
- Make the frosting with salted butter to achieve a flavor similar to salted caramel. Decorate with pieces of salted caramel to enhance the flavor, and sprinkle with a few grains or coarse salt.