Maple syrup frosting is my favorite frosting recipe because it’s made with three ingredients: egg whites, maple syrup, and salt. It’s light, fluffy, super flavorful, and easy to make. It’s genuinely a wonderful frosting and works well with many desserts. You have to try it! 

Maple syrup is an iconic ingredient in many dessert recipes. Its rich flavor adds a touch of sweetness and depth to various dishes, making them more delicious and irresistible. From pancakes and waffles to cakes and cookies, maple syrup has been a staple in many kitchens.

But have you ever tried using maple syrup in frosting? If not, you’re missing a heavenly combination of sweetness and creaminess. Maple syrup frosting is a delightful addition to any dessert. It’s different from maple buttercream frosting, as this recipe has no butter. It’s made with egg whites and maple syrup. 

This frosting will blow your mind at how easy and delicious it is! It’s made with just three ingredients! Add some salt to bring out the flavors, but egg whites and real maple syrup are all you need. There is no confectioners’ sugar or even butter in this recipe! 

It’s rich, creamy, and fluffy and holds its shape well. It’s like a Swiss meringue frosting but even more straightforward and delicious!

This frosting goes well with any sheet cake or cupcake, but I love it with carrot cake, pumpkin cake, coffee cake, and gingerbread cake.

How To Make Creamy Maple Syrup Frosting

I’ll cover everything you need to know to make this easy maple frosting recipe. You’ll find all the measurements and detailed instructions if you prefer to skip to the recipe card. 

Helpful Tool

• Electric Stand Mixer with Whisk Attachment: This is the easiest way to beat the egg whites into stiff peaks. The only way to get stiff peaks is by using an electric mixer. 
• Small Saucepan
• Rubber Spatula 
• Measuring Cup 

How to pipe maple frosting on cupcakes:

It may initially seem intimidating if you’re new to using a piping bag. However, it’s a simple and efficient way to frost cupcakes precisely and efficiently. Here are some steps to help you get started:

1. Fill your piping bag with frosting, leaving space for twisting and holding at the top.
2. Hold the bag in your dominant hand and use your other hand to guide the tip.
3. Start from the center of the cupcake and move in a circular motion, spiraling outwards until you reach the edge.
4. To create a rosette or swirl, apply pressure while squeezing the bag and then release as you pull upwards.
5. Practice makes perfect, so keep going even if your first attempts aren’t perfect. Have fun and experiment with different piping techniques!

Stiffening Frosting Without Powdered Sugar

You might wonder, “How do you stiffen frosting without powdered sugar?” since powdered sugar is a common ingredient in many frosting recipes. The good news is our Maple Syrup Frosting doesn’t need powdered sugar to hold its structure. The secret lies in beating the egg whites until stiff peaks form.

How to Store

This frosting is quick to make and best to use right away. It doesn’t store well in a mixing bowl in the refrigerator as the syrup and eggs separate. Once it’s frosted on a cake, it holds better, but it should be consumed within 1 day. 

You can make the cake ahead of time and then quickly whip up the frosting when you’re ready to serve. 

Frequently Asked Questions

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