This super easy Maple Frosting is creamy, rich and loaded with pure maple syrup! With just 5 ingredients, this homemade frosting recipe takes a few minutes to make and has zero milk of any kind! It is the perfect maple buttercream for cakes, cupcakes, cookies and more! If that wasn't enough, it's gluten free, nut free, eggless and can easily be vegan with a few tweaks!
This fluffy Maple Frosting could not be more simple to make! With only 5 ingredients (one of which is water) and 5 minutes, you'll have this rich maple buttercream frosting in no time! You can add it to my Chocolate Chipless Cookies, my Pumpkin Banana Muffins, my Pumpkin Snickerdoodle Cookies, my Pumpkin Bars or even my No Yeast Cinnamon Rolls..the possibilities are endless!
For more maple recipes, try my Brown Sugar Maple Cookies, my Maple Cake, my Maple Donuts and my Baked Pumpkin Donuts!
Reasons to Love This Maple Frosting
- Allergy Friendly- This frosting is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Smooth & Creamy- This maple buttercream is so soft and smooth!
- Pure Maple Syrup- This homemade frosting recipe uses pure maple syrup for a strong maple flavor!
- Easy to Make- Whips up in one bowl with only 5 ingredients and 5 minutes!
Ingredient Notes
- Butter/ Vegan Baking Stick- Only use room temperature. Melted or softened will make the frosting super runny and it won’t even be fixed by putting it in the fridge. If using vegan butter, make sure it's more on the cold side versus room temperature.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Light Brown Sugar- It helps to create a richer flavor.
- Maple Syrup- For this recipe I use pure Grade A Maple Syrup. I buy one with a gluten free and vegan label. If you use a store brand such as Pearl Milling Company, the frosting will be way more sugary and less rich.
- Water- Because this frosting uses water instead of milk like in my Brown Sugar Frosting, it's super simple to make vegan by using vegan baking sticks!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Frosting
- Make sure to use vegan baking sticks instead of butter.
- Check to make sure the brand of sugar you use is vegan.
- Only use pure maple syrup that's made in a gluten free and vegan facility.
This recipe may not have been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Maple Frosting
Here are the step by step instructions to make this simple maple buttercream recipe!
Step 1: Beat the Butter and Light Brown Sugar
In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick and light brown sugar until smooth and creamy. About 2 minutes.
Step 2: Add the Confectioners' Sugar, Maple Syrup and Slowly add the Water
Slowly beat in the confectioners' and maple syrup until combined.
Slowly beat in the water a little at a time until you get the desired consistency. You may not need all the water.
Expert Tips
- Use Room Temperature Butter- Do not use softened or melted butter, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Cream the Butter and Brown Sugar First- Beat the butter and brown sugar before adding in the confectioners' sugar. If you add them all at the same time, it may leave chunks in your frosting.
- Add the Water a Little at a Time- You may not need to add all the water. If your butter was fairly cold when making the frosting, you will probably need more water than if your butter was actually room temperature.
- Getting the Right Consistency- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time. The frosting should be thick enough to stay put on cupcakes or cookies and not run off. If the frosting appears too thick, add water ¼ teaspoon at a time.
Recipe FAQs
You can make this frosting the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature and rewhip to get that creamy consistency.
Keep in mind that the maple flavor gets stronger as it sits.
This recipe makes about 3 cups of frosting.
That should be enough maple frosting for a 2 layer cake, 16 cupcakes, 12 large cookies or 6 dozen small cookies.
For a loaf cake or a one layer cake, divide the recipe in half.
You do not have to use pure however then the frosting will be very sweet and much more mild in maple flavor.
Storing: Store extra frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature on the counter and rewhip to get a creamy consistency.
Freezing: You can freeze the frosting for up to one month in an airtight freezer safe container. To defrost, put the frosting in the fridge the night before. When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.
More Frosting Recipes You'll Love
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📖 Recipe
Maple Frosting
Ingredients
- 1 cup unsalted butter or vegan baking stick, room temperature
- ¼ cup light brown sugar , packed
- 5 cups confectioners' sugar
- ⅔ cup plus 4 tablespoons Pure Maple Syrup (I used Grade A)
- 1 tablespoon water
Instructions
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted butter and the ¼ cup light brown sugar until smooth and creamy. About 2-3 minutes.
- With the mixer on very low speed, slowly beat in the 5 cups confectioners' sugar and ⅔ cup plus 4 tablespoons maple syrup until combined.
- Slowly beat in the 1 tablespoon of water a little at a time until you get the desired consistency. You may not need to use all the water.
terry says
Oh my goodness. This is the best. And so easy!!!!
Theresa says
This is so fast and so good. I am going to put it on some pumpkin muffins to turn them into pumpkin cupcakes. Cheers to a sweet autumn.
Steve says
Perfect time of year for this delicious frosting!
Amanda says
So easy and fast to make.
Simply delicious!!!
Donna Dipaola says
Super fast and easy. Thanks so much!
John says
This frosting is perfect for autumn! So easy to make! Thank you!