This intensely flavored maple-syrup frosting is a natural pairing with apple cupcakes but would add a hint of fall to almost any sweet.
Game plan: To revive the chilled frosting, let it come to room temperature, place it in the bowl of a stand mixer, and whip with a whisk attachment until light in color, fluffy, and fully incorporated.by Aida Mollenkamp
- Yield: 2 2/3 cups
- Difficulty: Easy
- Total: 5 mins
- Active: 5 mins
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- Combine all ingredients in the bowl of a stand mixer fitter with a whisk attachment and beat on low speed until syrup and sugar are incorporated, about 1 minute.
- Increase speed to high and beat until mixture is light and whipped, about 5 minutes. Use immediately to frost cupcakes, cakes, or cookies. Refrigerate any leftovers in an airtight container.