Thanksgiving is next week so I thought I would share one of my favorite buttercream recipes. This is one I always pull out for as it’s perfect for a pumpkin cake or a simple yellow cake. It’s a delicious recipe any time of the year but for some reason I tend to make it more often in the fall.
I love to make this Maple Buttercream and then add pecans or walnuts to the sides of the cake. It’s such a beautiful presentation AND it makes the job of icing the cake a breeze! I had a dear friend share this tip with me many years ago and I do it often. It’s such a great decorating shortcut! It comes in very handy if you are running short on frosting as you can use the majority of the frosting where it will be seen. Plus if you don’t have great cake decorating skills…this is the technique for you! Simply spread the frosting and push nuts, chocolate chips, coconut flakes, candies or whatever into the sides of the cake and you’re done. It really couldn’t be any easier!
My buttercream is just as easy. It requires only 3 ingredients and only 10 minutes. Heck, you can even pop it over a boxed cake mix or even a pre0made cake from the bakery and have a semi-homemade dessert. Your guests will be super impressed – I promise!
If you want to kick up your basic buttercream, give this a try and let me know what you think!
- 1 cup butter (2 sticks), softened
- 4 cups confectioners sugar, sifted
- 6 tablespoons real maple syrup
- In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 5 minutes on high, until fluffy and white (scrape sides occasionally).
- Add confectioners sugar to the whipped butter a cup at a time mixing on high between additions.
- Add the maple syrup.
- Whip frosting for 2 - 3 minutes.
- Spread frosting onto completely cooled cake or cupcakes.