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Top our Maple-Walnut Cupcakes with this buttercream.

Source: Martha Stewart's Baking Handbook



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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How would you rate this recipe?
  • kellygregory201
    15 FEB, 2016
    What is the yield on this recipe?
  • kellygregory201
    15 FEB, 2016
    How much does this recipe yield?
  • pjguihanmsnco
    24 NOV, 2015
    Excellent buttercream. Patience is the key here. You need to slowly whip in the syrup so that you are incorporating a lot of air to make an emulsion. Then slowly add a piece of butter one at a time and incorporate again to add a lot of air to the buttercream. Mine came out perfect and took about a 1/2 hour to make.
  • jillstruzynski
    7 OCT, 2015
    This recipe is fantastic, but it's difficult. It took me two tries to get it right, but once I did, it was AMAZING. Use a medium saucepan, a good thermometer (Thermapen!) Don't rely on cooking times in recipes. If your frosting came out like a glaze, it was probably too warm when you added the butter and your butter melted. I found a hand mixer (even though it's a pain) incorporated the hot maple syrup more thoroughly than a stand mixer. Cut your butter into TINY pieces, and keep it cold.
  • Jessicabm
    7 JUL, 2014
    Simply the best maple buttercream recipe! It is light and fluffy as whipped cream but has the awesome taste of maple syrup. Delicious! I did it with butter and pecans cupcakes and everyone loved it!
  • nzern921
    25 MAR, 2014
    I have to agree with the first reviewer. I wouldn't recommend this recipe. My maple syrup boiled over multiple times and the frosting didn't come out thick at all. After leaving it in the fridge all night, it was still pretty thin. It was only a little thicker than a cake batter. Needless to say my cake is a little melty looking. I would definitely advise using a different recipe.
  • Happy baker
    17 NOV, 2012
    I made this recipe exactly as stated in the recipe, so delicious! I made maple sugar cookies for place cards and used this frosting to pipe names on the them.
  • saralynn099
    9 MAR, 2012
    Don't change this recipe!! It is perfect and so delicious!! It is smooth and velvety, similar to a Swiss Meringue Buttercream, and not meant to be as stiff as an American Buttercream; however, still a great consistency for decorating cupcakes. Unlike other buttercreams, the recipe calls for using cold butter when incorporating it into the buttercream. I think this is perhaps where other reviewers ran into trouble. Just keep whipping and the butter will stiffen. Try chilling, if necessary.
  • carashow1
    1 NOV, 2011
    This icing was perfect atop my pumpkin cupcakes. Yes, as many of you have stated, 2 sticks is a lot of butter, but you have to pair this icing with something that tastes good with a buttery topping. Spice cake is one such thing. I have to admit, though, that I added another half stick to get the consistency right. I started to add the icing sugar but I was afraid it would be too sweet. With the extra butter I was able to decorate with it. Everyone who tasted said it was divine! Best they'd had!
  • Lychee
    24 FEB, 2011
    Amabana is completely correct.. I made this recipe today using their changes and it turned out great! Before adding icing sugar, the frosting is waay too watery, but I'd definitely reccommend giving it a try with about 1.5 cups icing sugar, boiling the maple syrup at medium-low heat for about 7 minutes, and only adding one stick of butter.

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