Maple Buttercream

READY IN: 30mins
Recipe by swirlycinnacakes

To frost cupcakes

Top Review by Stephles

Wow this frosting was WONDERFUL. We accidentally used margarine instead of unsalted butter and it came out a little thin but tasting like a Wether's Original candy. We put it on an eggless white cake recipe (recipe 25425) that we turned into muffins and it complemented beautifully.

Ingredients Nutrition

  • 3 large egg yolks
  • 1 cup light maple syrup
  • 16 tablespoons unsalted butter, cut into small pieces


  1. In a large mixing bowl, beat egg yolks on until light and fluffy, about 5 minutes.
  2. In a medium saucepan, bring the maple syrup to a boil over medium to medium-high heat. Let cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
  3. 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 a time, and mix until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.

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