Maple Frosting is the perfect topping for so many treats. Try it on top of my Pumpkin Cupcakes!
Maple Frosting is so easy to make and absolutely delicious. The taste of maple goes so well on so many different desserts.
How to Make Maple Frosting
Here is a brief overview of how this simple homemade frosting comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Beat butter and powdered sugar. Make sure your butter is soft but not melted. The mixture may be crumbly.
- Add maple syrup. Mix until smooth, adding a little milk if the frosting is too thick. Add a pinch of salt.
Tips and Tricks
- Use room temperature butter: Make sure that your butter is at room temperature. You want it soft enough that you can gently press your finger into the cube to make a dent, but not push it all the way through. You can speed this up by cutting it into one-inch pieces and setting it on a plate on the counter. Do not soften it in the microwave.
- Measuring powdered sugar: For this maple frosting recipe, you want to gently pour the powdered sugar into the measuring cups. Or, spoon it in and then level it off. If you scoop it up with the measuring cup and pack it in, you will have significantly more powdered sugar than the recipe calls for.
- Use milk: If you end up with frosting that is too thick, use a tablespoon of milk to make it easier to work with.
How to Use Maple Frosting
This frosting is delicious on so many treats! From donuts to cinnamon rolls to cupcakes, it is a versatile frosting with the perfect creamy sweetness. My favorite is on top of pumpkin cupcakes or Blondies.
This simple frosting recipe can be stored in the refrigerator for up to two days. If it begins to separate after refrigeration, take it out and beat it more using a hand mixer.
If you try this maple frosting recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
- 8 tablespoons unsalted butter (110 grams) room temperature
- 4 cups powdered sugar (454 grams)
- 1/4 cup maple syrup (59.14 ml)
- 1 – 2 tablespoons milk (optional)
- pinch of salt
- Beat the butter and powdered sugar together in a large mixing bowl with a handheld mixer or in the bowl of a stand mixer with the whisk attachment. The mixture might be crumbly.
- Add in the maple syrup and continue beating until smooth. If needed, add some milk to thin out the frosting. Add in a pinch of salt.
- Use right away on cooled cupcakes or to top cookie bars.