This recipe is fall in a frosting. So easy and versatile, it is going to be your new go-to all season long!

Maple fits so well with all of the fall flavors but people do eat maple bars all year long so, honestly, feel free to make this frosting any time of the year!

I initially created this maple frosting to top a pumpkin cake for a friend’s birthday and it immediately became one of my new favorite fall desserts!

This friend loves my zucchini bread, my maple oat cookies and my maple oat muffins so I wanted something with a similar flavor profile but in cake form for the birthday party. And I needed a thicker buttercream frosting for the cake rather than the delicious (but too thin for a layer cake) maple glaze that I use for maple oat muffins and maple oat cookies.

So if you or yours are into any of the above flavors, definitely try this frosting on my pumpkin cake. It would also work nicely on a spice cake, a simple vanilla cake or as a fun twist on fall sugar cookies! Any of the above would be the perfect addition to any fall dessert table!

Ingredients to Make Maple Buttercream Frosting

Unsalted Butter
Powdered Sugar
KAMUT® White Flour or other All-Purpose White Flour
Real Maple Syrup
Maple Extract
Vanilla Extract
Fine Salt

Tools to Make Maple Buttercream Frosting

Stand mixer fitted with paddle attachment or hand mixer
Large bowl
Sieve or fine metal mesh strainer
Metal spoon or whisk
Baking sheet
Kitchen scale
Measuring spoons
Liquid measuring cup
Spatula

All About Ingredients for Maple Buttercream Frosting

Unsalted Butter

Unsalted butter is ideal for this frosting and it must be room temperature. If you’re familiar with my cookie recipes, you know I love cold butter but room temperature butter is required for smooth, creamy frosting. If you only have salted butter, omit the added salt but expect a saltier final product.

Powdered Sugar

Any powdered sugar or confectioners sugar will work for this buttercream recipe.

Flour

The real maple syrup in this recipe adds both moisture and sweetness so to balance both, I’ve reduced the powdered sugar and added some heat-treated flour to maintain the structure of the frosting. Heat-treated so it is safe to eat in uncooked frosting. See below on why and how to heat-treat. I use KAMUT® White Flour (read more about why I use and love KAMUT® Brand Wheat here) but you can also use all purpose flour and the amount is small enough that there is no need to adjust the amount.

Real Maple Syrup

The real maple syrup is essential to get that authentic maple flavor.

Maple Extract

However, to really get great flavor and enhance that pure maple syrup, we will also add maple extract to this recipe. Maple syrup alone would add too much liquid to the frosting.

Vanilla Extract

A touch of vanilla adds a nice warmth, richness and depth of flavor.

Fine Salt

And, finally, a small amount of salt helps balance out the flavors and the sweetness of this frosting.

All About Heat-Treating Flour

To make this delicious frosting start by heat-treating the flour.

Why Heat-Treat Flour and What is Heat-Treated Flour?

Raw flour is not safe for consumption. Heat-treating is basically cooking the flour so it’s safe to eat in uncooked foods like this frosting!

How to Heat Treat Flour

Preheat oven to 350 degrees.
Spread a thin, even layer of flour on a parchment-lined baking sheet.
Bake for approximately 8 minutes.
Let cool completely and set aside.

How to Make Maple Buttercream Frosting

Cream the butter until smooth.

Meanwhile, sift powdered sugar and heat-treated and cooled flour.

Add the sifted sugar-flour mixture in a few additions to the bowl of the stand mixer or to the mixing bowl if using a hand mixer.

Measure the maple syrup in a liquid measuring cup and when the powdered sugar and butter are combined and smooth, set the mixer to low speed and slowly add the syrup in a steady stream. Mix until incorporated and then add the extracts and salt and mix until incorporated.

Increase the mixer to medium-high speed and mix until the frosting lightens in color and increases in volume. Pause mixing and use a spatula to scrape down the sides of the bowl as needed.

This recipe will make enough frosting for one 9” cake or one 6” 3-layer cake. Store any extra frosting in an airtight container in the fridge for up to one week. To soften and smooth refrigerated buttercream, let it come to room temperature and mix again using stand or hand mixer until smooth.