Maple Buttercream Recipes

MAPLE BUTTERCREAM

Steps:

• 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.
• 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.

THE BEST MAPLE BUTTERCREAM FROSTING

Steps:

• Add softened sticks of butter to mixer.
• Add vanilla and maple extract.
• Mix until butter and extracts are completely mixed.
• Add powdered sugar. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. If it is add a dash of milk.

MAPLE BUTTER FROSTING

Steps:

• Beat the butter or margarine, confectioner's sugar, milk, and maple flavoring in a bowl until smooth. Add more milk or confectioner's sugar as need. Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.

MAPLE PECAN CAKE WITH MAPLE BUTTERCREAM RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray, if desired.
• In a large mixing bowl, combine the liquid ingredients: buttermilk, cooking oil, vanilla, eggs and pure maple syrup. Mix the ingredients together on medium speed for 2 to 3 minutes, until the eggs are well beaten.
• In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the liquids and mix on low speed for 1 minute, just until the flour is incorporated. Gently fold in the diced pecans last.
• Divide the cake batter evenly between the three prepared pans. Bake the cake layers in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean. The tops should be a rich, golden color. Allow the cake layers to cool in the pans for 5 minutes, then let them cool completely on a wire rack.
• Prepare the maple buttercream next. Place the egg yolks into a mixer bowl and whisk on high speed for 2 to 3 minutes, until the yolks are thickened and pale. Meanwhile, pour the maple syrup into a small sauce pot and attach a candy thermometer to the side.
• Cook the maple syrup over medium heat until the temperature reaches 240F/115C. This usually takes about 5 to 7 minutes. Watch the maple syrup as it heats; it can foam up and bubble over the top of the pot. If the maple syrup foams and bubbles, remove it from heat until it settles, then continue cooking on a lower heat.
• Once the syrup comes up to temperature, immediately turn on the mixer to a medium speed and slowly pour the maple syrup into the egg yolks in a slow and steady stream. Once all the maple syrup has been added, increase the mixer speed to high and mix for 7 to 9 minutes, until the egg yolks are fluffy, thickened and pale in color. The mixture should also be cooled down until it's barely warm.
• Slowly start to add the butter, a few tablespoons at a time. Continue adding the butter even if the frosting looks separated; the frosting will come together. Once all the butter is added, add in the vanilla. Turn the mixer up to high speed and whisk for another 3 to 4 minutes, until the frosting is creamy and smooth.
• To assemble the cake, first make sure the cake layers are completely cooled. Use a long, serrated knife to level off the top of each layer. Using a pastry brush, lightly soak each layer with maple syrup, then top with a layer of the prepared buttercream. Use an off-set spatula to spread the frosting evenly. Watch my video recipe to see how it's done.
• Frost the top and sides of the cake with a crumb coat of frosting, then set the cake into the refrigerator to chill for 15 to 20 minutes. Apply the final layer of frosting and smooth the sides and top of the cake. Using your hands, very gently press the remaining diced pecans into the sides of the cake and sprinkle some on top. If desired, transfer any remaining frosting and add dollops of cream on top of the cake. I used a French star tip #4 for my cake.
• The cake can be enjoyed right away or refrigerator for later. If refrigerated, remove the cake about an hour before serving to allow the buttercream and cake to soften.

MAPLE-BUTTERCREAM FROSTING

Steps:

• 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.

MAPLE MERINGUE BUTTERCREAM

Steps:

• Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add maple sugar 1 teaspoon at a time, beating, and continue to beat until whites just hold stiff peaks.
• Boil syrup in a small heavy saucepan over moderate heat, undisturbed, until it reaches soft-ball stage (registering 238 to 242°F on thermometer), about 3 to 7 minutes. Immediately remove from heat and slowly pour hot syrup in a slow stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue be fully cooled before proceeding.)
• With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition. (If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in a larger bowl of ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together before beating is finished.)

MAPLE BUTTERCREAM FROSTING

Steps:

• Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.

MAPLE BUTTERCREAM FROSTING

Steps:

• 1. Start by whipping the room-temperature, un-salted butter until smooth and creamy.
• 2. Sift in 2 cups of powdered sugar, mixing on low speed until combined.
• 3. While continuing to whip on medium speed, add 4 tablespoons of Maple Syrup; tablespoon by tablespoon until well combined.