AuthorHeather WallaceCategoryfrOstingDifficultyIntermediateA Sweet Touch of Elegance.
There’s something undeniably luxurious about the flavor of maple syrup, and when it blends seamlessly into Swiss meringue buttercream, the result is a frosting that feels both indulgent and refined. This maple Swiss meringue buttercream is the perfect addition to any dessert, offering a smooth and buttery texture with just the right hint of natural sweetness.
The key to its flavor lies in using pure maple syrup. Its rich, golden taste enhances the delicate balance of whipped egg whites and butter, creating a frosting that’s light, silky, and not too sweet. Whether it’s crowning a vanilla cake or layered between spiced cookies, this buttercream adds a unique depth that takes any treat to the next level.
For an elegant finish, try piping it onto cupcakes or spreading it over a simple sheet cake. A drizzle of maple syrup on top can add a gorgeous finishing touch. What’s your favorite dessert to elevate with maple buttercream? Let me know!
In a large metal mixing bowl, combine 1 cup of granulated sugar and 6 room-temperature egg whites, and place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove the bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, and beat into egg whites at low speed.
The mixture may curdle before coming together.
Slowly whip in 3 tablespoons of maple syrup and 1/2 teaspoon of maple extract until well blended.
Enjoy paired with a variety of different flavored cakes, cupcakes, brownies, and cookies...be creative and try it with different flavored desserts!
Ingredients
Directions
In a large metal mixing bowl, combine 1 cup of granulated sugar and 6 room-temperature egg whites, and place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove the bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, and beat into egg whites at low speed.
The mixture may curdle before coming together.
Slowly whip in 3 tablespoons of maple syrup and 1/2 teaspoon of maple extract until well blended.
Enjoy paired with a variety of different flavored cakes, cupcakes, brownies, and cookies...be creative and try it with different flavored desserts!