Can we just agree that Fall is here? I mean sure there are still a couple of days of Summer left but they are not summery at all, beach days are pretty much long gone, and everyone is already back in school so that just means a thing and is that the best season in the whole planet earth is here!!! Which also means that now is seasonally appropriate to whip up this Maple Buttercream Frosting.
Friends this buttercream is just SO delicious! It’s great for cupcakes, cakes, and it’s so good that you can store it in a jar and spread it on top of waffles and pancakes, or if you feel like sharing (trust me it’s hard when it’s this good!) you can also wrap it up and give it as a gift.
I’ve been eating this with a spoon for the past couple of days, and I’m not even joking so if you are only going to make a buttercream in your entire life this maple buttercream frosting should be it!
But now that we talked all this time about how delicious this is and how you can eat it (straight with a spoon maybe?) and why you need to make it let’s dive into the nitty gritty of the maple buttercream frosting world.
This buttercream is creamy, as in melt in your mouth creamy, which means that while you can use it to frost almost anything under the sun, it won’t be a rockstar holding it’s shape. Does that mean that you can’t pipe it? Not at all! But if you need a frosting recipe that resists high temps and that lets you create super intricate details this is not it.
The reason why this is so creamy and soft (which in my opinion make it so good!) is because we are not using powdered sugar at all, not even bit, bot even a small teaspoon here and there. We are only using maple syrup, egg yolks, and butter. 3 Ingredients and that’s it!
I first found the recipe on the Martha Stewart site and knew that I had to try it out. I mean it can’t be possible that somehow mixing maple syrup with butter and yolks results in a fluffy buttercream but believe it or not it does.
The thing is that you need to boil the maple syrup until it’s caramelized which takes around 18 minutes. You also need to use a good quality maple syrup because all the taste of the frosting is going to come from it. The better your maple syrup, the better your frosting which takes me to the next thing.
Only use real maple syrup, not the pancake syrup that looks like maple syrup. I made this recipe first with pancake syrup thinking it would be the same, and while the result was not bad at all it was very soft, so I couldn’t really pipe it on top of cupcakes.
And then you need to use it immediately after it’s done. While you can store it for a couple of days once it’s piped, it doesn’t hold up well in a container. So just use it immediately my friend.
And that’s pretty much everything that comes to it. Make it snap a picture and send it my way I would love to see your creation!
- 3 Egg yolks
- 3/4 Cups maple syrup
- 1 1/2 sticks of butter
- In the bowl of an electric mixer whip up the yolks until light and fluffy.
- In a saucepan over medium-high heat add the maple syrup and bring it to a boil, cook until it reaches 250 degrees or around 18-20 minutes.
- Remove from the heat and, while mixing the yolks, slowly pour the syrup in a steady stream making sure it touches the side of the bowl. Beat for around 7 minutes or until the mix is well incorporated.
- Add the cold butter once piece at a time and keep mixing until the frosting is creamy and fluffy.
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