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Judy John

Maple Cream Frosting

This maple cream frosting combines buttery richness and authentic maple flavor in a smooth, fluffy texture. It works beautifully on cakes, cupcakes, cookies, and seasonal desserts while remaining simple enough for everyday baking.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Maple Cream Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1/4 cup pure maple syrup grade A
  • 2 tbsp heavy cream room temperature
  • 1 tsp vanilla extract pure vanilla
  • 1/4 tsp salt fine texture

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Rubber Spatula
  • Piping Bag
  • Freezer
  • Tray
  • Storage Container
  • Oven

Method
 

  1. Beat softened butter until fluffy, smooth, and pale in color.
  2. Add powdered sugar gradually and mix until creamy and well combined.
  3. Pour in maple syrup, vanilla, and salt. Mix thoroughly.
  4. Add heavy cream and beat until the frosting becomes light and silky.
  5. Adjust consistency as needed for spreading, piping, or decorative finishes.
  6. Spread or pipe onto cooled desserts and serve immediately or chill.

Notes

For a softer frosting, add extra cream a teaspoon at a time. For firmer piping texture, chill before decorating. Freeze frosting in an airtight container for up to 2 months and rewhip after thawing. Keep desserts cool during assembly. Customize flavor with cinnamon, maple extract, or toasted pecans. Store refrigerated for up to 5 days.