Maple Frosting

5 from 4 votes

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!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 297kcal

Author: Lee

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.

Video

Notes

Vegan: Use vegan baking sticks, vegan sugar and vegan maple syrup.

Storing: Refrigerate any extra frosting in a bowl covered in plastic wrap, for up to 2 days. Bring to room temperature prior to using. Beat with a electric mixer to regain that creaminess.

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.

Notes: Makes enough 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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition