Maple Butter Frosting Recipes

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THE BEST MAPLE BUTTERCREAM FROSTING



The Best Maple Buttercream Frosting image

The Best Maple Buttercream Frosting is creamy and delicious and it tastes just like the icing on a Maple Donut. What a great frosting for your Fall desserts!

Provided by Two Sisters Crafting

Categories     Frosting

Time 10m

Number Of Ingredients 7

1 pound (4 cups) of Powdered Sugar
1 cup Butter (We use Salted Sweet Cream Butter)
1 teaspoon Vanilla
1 teaspoon Crescent Mapleine Imitation Maple Flavoring or Maple Extract
Decorating Bags
Wilton 2D Decorating Tip
Mixer

Steps:

  • Add softened sticks of butter to mixer.
  • Add vanilla and maple extract.
  • Mix until butter and extracts are completely mixed.
  • Add powdered sugar. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. If it is add a dash of milk.

MAPLE-BUTTERCREAM FROSTING



Maple-Buttercream Frosting image

Make this with our Maple Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 3

6 large egg yolks
2 cups pure maple syrup, preferably grade A dark amber
1 pound (4 sticks) unsalted butter, chilled and cut into small pieces

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.
  • Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.
  • Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
  • Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.

MAPLE BUTTER FROSTING



Maple Butter Frosting image

This frosting is meant to go with the Maple Nut Cake, but I think it's a great frosting in and of itself.

Provided by Dooners

Categories     Dessert

Time 10m

Yield 1 1/3 cup frosting, 12 serving(s)

Number Of Ingredients 4

2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons milk
1/2 teaspoon maple extract

Steps:

  • Beat butter, sugar, milk, and maple flavoring in a bowl until smooth.
  • If needed, add more milk or confectioner's sugar to make it thick and smooth.
  • Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.

Nutrition Facts : Calories 114.6, Fat 4, SaturatedFat 2.5, Cholesterol 10.7, Sodium 36, Carbohydrate 20.2, Sugar 19.7, Protein 0.2

MAPLE BUTTERCREAM FROSTING



Maple Buttercream Frosting image

This is a very sweet frosting - it reminds me of maple candy.

Provided by Sarah

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 24

Number Of Ingredients 4

4 cups confectioners' sugar
½ cup butter, softened
7 tablespoons pure maple syrup
3 tablespoons heavy whipping cream

Steps:

  • Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 g

MAPLE BUTTER TWISTS



Maple Butter Twists image

My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. -June Gilliland, Hope, Indiana

Provided by Taste of Home

Time 1h

Yield 2 coffee cakes (16 slices each).

Number Of Ingredients 20

3-1/4 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons salt
1 package (1/4 ounce) active dry yeast
3/4 cup whole milk
1/4 cup butter
2 large eggs, room temperature
FILLING:
1/3 cup packed brown sugar
1/4 cup sugar
3 tablespoons butter, softened
3 tablespoons maple syrup
4-1/2 teaspoons all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon maple flavoring
1/3 cup chopped walnuts
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon maple flavoring
2 to 3 teaspoons whole milk

Steps:

  • In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

Nutrition Facts : Calories 119 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

CREAMY MAPLE FROSTING



Creamy Maple Frosting image

This is an old recipe that I found while cleaning out my recipe box. Not sure where I got it from, but it's really good on spice cake. Makes enough to frost a 9 x 13 cake.

Provided by LARavenscroft

Categories     Dessert

Time 5m

Yield 2 cups

Number Of Ingredients 6

1/4 cup butter
1/2 teaspoon salt
1/3 cup maple syrup
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons milk

Steps:

  • Combine butter, salt, syrup, vanilla, and 1 cup of the sugar.
  • Add milk and remaining sugar, alternately.
  • Mix until smooth & creamy.

Nutrition Facts : Calories 1061.9, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.1, Sodium 801.7, Carbohydrate 216, Sugar 208.3, Protein 0.8

BROWN SUGAR-MAPLE FROSTING



Brown Sugar-Maple Frosting image

This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it's extremely sweet, so it's best paired with low-sugar baked goods. A little goes a long way.

Provided by VasaMN

Categories     Desserts     Frostings and Icings

Time 20m

Yield 12

Number Of Ingredients 5

¼ cup butter
½ cup brown sugar
3 tablespoons maple syrup, divided
3 tablespoons milk
1 ½ cups powdered sugar

Steps:

  • Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
  • Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 28.1 g, Cholesterol 10.5 mg, Fat 3.9 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 32 mg, Sugar 27.4 g

FROSTED MAPLE COOKIES



Frosted Maple Cookies image

Living in New England, I've come to appreciate the unique qualities of our area. Many people here enjoy the flavor of maple in their recipes, and I love this adaptation of an old favorite. -Connie Borden, Marblehead, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 14

1/2 cup shortening
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 cup sour cream
1 tablespoon maple flavoring
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts
FROSTING:
1/2 cup butter
2 cups confectioners' sugar
2 teaspoons maple flavoring
2 to 3 tablespoons hot water

Steps:

  • In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Nutrition Facts : Calories 294 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 184mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE BUTTERCREAM



Maple Buttercream image

Top our Maple-Walnut Cupcakes with this buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Number Of Ingredients 3

3 large egg yolks
1 cup pure maple syrup, best quality
2 sticks (1 cup) unsalted butter, cold, cut into small pieces

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
  • With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

MAPLE CORNMEAL CUPCAKES WITH MAPLE-BUTTER FROSTING



Maple Cornmeal Cupcakes with Maple-Butter Frosting image

Looking for a change-of-pace cupcake? Try these marvelous treats featuring the great flavor of maple!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 18

Number Of Ingredients 14

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon maple flavor
2 eggs
3/4 cup milk
4 cups (1 lb) powdered sugar
2 tablespoons butter or margarine, softened
2 teaspoons maple flavor
3 to 4 tablespoons milk
Maple leaf candies, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.
  • In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with maple leaf candy.

Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 38 g, TransFat 0 g

MAPLE CAKE WITH MAPLE SYRUP FROSTING



Maple Cake with Maple Syrup Frosting image

Provided by Matt Lewis

Categories     Cake     Milk/Cream     Mixer     Egg     Dessert     Bake     Easter     Fourth of July     Mother's Day     Walnut     Birthday     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 19

Cake:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup (preferably Grade B)
3 large egg yolks
1 large egg
1 1/4 cups whole milk
1 cup walnuts, toasted, coarsely chopped
Frosting:
3 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade B)
Toasted walnut halves (for garnish)
Special Equipment
Two 8-inch-diameter cake pans with 2-inch-high sides

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
  • Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
  • For frosting:
  • Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
  • Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
  • Cut cake into wedges and serve.

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From myrecipes.com


MAPLE FLAVORED FROSTING RECIPE - THERESCIPES.INFO
Maple Cream Cheese Frosting - My Cake School hot www.mycakeschool.com. 6 to 6 1/2 cups (690g to 747g) powdered sugar, adding more if necessary Instructions Cut the butter into 1/2 inch slices and add to the bowl of your mixer, mix on medium speed until smooth Cut the cream cheese into pieces and add to the butter, mixing on medium speed until well blended.
From therecipes.info


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