Vanilla Maple Buttercream Frosting is a fall treat that’s sure to please anyone you share it with. It takes a minute to whip up, but your patience will be rewarded with the creamiest buttercream frosting you’ve ever had.Jump to Recipe
I realized that in my quest to enjoy and share all things Fall with you here on STK, I have neglected one super important fall flavor: maple! I love maple in all shapes and forms with one exception – maple donuts. I think they’re too sweet. But this Vanilla Maple Buttercream is right up my alley.
My favorite maple treat of all time however, is maple candy. I don’t know what it is about those little leaf shaped bricks of sugar, but I could eat them until I’m sick. The only place I know of that sells them is Cracker Barrel, which is one reason why I try to stay out of there at all costs.
I was doing my fall stock up at Trader Joe’s and came across one of their seasonal items which happens to be maple butter. I’ve never had maple butter before but I’m a convert now. The jar says that it’s made by: taking organic maple syrup and churning it until it reaches the perfect spreadable consistency.
I can’t vouch for whether or not it’s spreadable because I haven’t done anything but eat it by the spoonful.
I also used it to make this frosting. Do yourself a favor and do the same today!
Flavor: this buttercream frosting has a strong maple flavor with a subtle background of vanilla. If you wanted to skip the vanilla and focus on the maple, you could do that as well.
Texture: the key to a good fluffy buttercream is to let it mix for a LONG time. Like 10 minutes at minimum. The more air you whip into the frosting, the better it will be!
Ease: this is super easy to make – the hardest part is waiting for the butter soften.
- Unsalted Butter
- Powdered Sugar
- Trader Joe’s Organic Maple Butter (I’ll give alternatives later in the post)
- Vanilla Bean Paste
- Milk or cream
Tips and Tricks
- This is a big recipe – it makes enough to generously frost 12 cupcakes. If you want to frost a 2 layer 9 inch cake, I would double the recipe. You’ll have a bit leftover, but the frosting freezes well.
- Make sure your butter is completely soft before starting to mix. Set the sticks of butter out the night before, or at the very least 4 hours before using.
- Always start on the low end when adding flavorings. You can always add more maple or vanilla, but you can’t take it out once it's in there.
- Don’t rush the mixing process. Let the butter whip on its own for at least 3-4 minutes before adding the other ingredients, and then once the frosting comes together, let it go for at least another 4 minutes. You’ll be rewarded for your patience with the creamiest frosting you’ve ever had.
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Can I make this frosting with a hand mixer?
You can, but you’ll need to adjust the mixing time by at least 50 percent – so if you mix with a stand mixer for 10 minutes, you’ll need to go 15 with a hand mixer.
I don’t have access to a Trader Joe’s – what can I use in place of the maple butter?
You could use an equal amount of pure maple syrup – that is going to have more liquid though, so you’ll probably need to add about ½ cup extra powdered sugar to account for the difference in texture. You could also use 1-2 teaspoons of maple extract. Always start on the low end, then taste and adjust.
How do you store this frosting?
You want to store any leftovers in the fridge for up to a week or up to two months in the freezer in an airtight container. Before using any leftover frosting, let it sit at room temperature for an hour or so, then re-whip it in a stand mixer or with a hand mixer before using.
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Vanilla Maple Buttercream Frosting
- 2 sticks of butter 16 tablespoons, or 8 ounces
- 2 cups confectioners sugar
- ½ tablespoon vanilla bean paste or ½ tablespoon of pure vanilla extract
- 3 tablespoons of Trader Joe's Maple Butter or 3 tablespoons pure maple syrup, or 1-2 teaspoons maple extract
- pinch of salt
- 1 -2 tablespoons of milk or cream
- In the bowl of a stand mixer, beat the butter on medium speed for 2 minutes.
- Add the vanilla bean paste and maple butter and beat for an additional 1-2 minutes.
- Add the powdered sugar and salt, and beat on low speed until the powdered sugar incorporates, about 15-20 seconds.
- Add 1 tablespoon of the milk or cream and beat until combined, then increase speed to medium high and beat for 4-5 minutes or until light and fluffy. If needed, add the 2nd tablespoon of milk.