Maple Buttercream


Top our Maple-Walnut Cupcakes with this buttercream.


  • 3 large egg yolks

  • 1 cup pure maple syrup, best quality

  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces


  1. 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.

  2. 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.

Cook's Notes

The frosting can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.

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