Make this with our Maple Layer Cake.



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

This frosting can be refrigerated in an airtight container for up to 2 days. Before using, bring to room temperature and beat with a hand whisk or the whisk attachment of an electric mixer for several minutes to restore the fluffiness.

Reviews (1)

131 Ratings
  • 5 star values: 29
  • 4 star values: 52
  • 3 star values: 35
  • 2 star values: 13
  • 1 star values: 2
Rating: Unrated
This recipe is exactly like the other Maple Buttercream recipe on the site doubled. Very easy to make, smooth to spread. It does feel a bit greasy if you spread immediately after whipping it up, but it firms up in the fridge. I used it for my daughter's birthday cake and everyone loved it. It has a very distinct maple sweetness w/out being overly sweet like some frosting w/powdered sugar. I personally like Swiss Meringue Buttercream, but it is "too adult" and subtle for my 4 year old daughter.