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
Shopping List and Ingredient Notes
Egg Whites: These are the structure of the frosting and help create a smooth and fluffy texture. They are beaten until stiff peaks and combined with the hot maple syrup mixture.
Maple Syrup: The star of this recipe, maple syrup adds sweetness and flavor to the frosting. Make sure to use pure, high-grade maple syrup. You can utilize a dark or light variety, depending on your preference.
Salt: A pinch of salt is added to balance the sweetness and enhance the flavor.
Directions
In the bowl of a stand mixer, beat egg whites with the whisk attachment until stiff peaks form.
Bring the maple syrup to a boil over medium heat with salt in a saucepan until it reaches a rolling boil. Make sure you don’t leave it and remove it from the heat immediately to avoid overflowing.
While the mixer is on medium speed, pour the hot maple syrup into the stiff egg whites slowly and steadily.
Continue beating until thick, fluffy, and well combined.
Your delicious maple syrup frosting is now ready to be used.
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:
- Fill your piping bag with frosting, leaving space for twisting and holding at the top.
- Hold the bag in your dominant hand and use your other hand to guide the tip.
- Start from the center of the cupcake and move in a circular motion, spiraling outwards until you reach the edge.
- To create a rosette or swirl, apply pressure while squeezing the bag and then release as you pull upwards.
- 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.
Recipe Tips and Variations
- Beating the egg whites until stiff peaks are crucial for this frosting. Make sure to use a clean, grease-free mixing bowl and whisk attachment.
- For added flavor, add 1 tsp of vanilla extract or 1/2 tsp of cinnamon to the frosting.
- Make sure the maple syrup comes to a boil, but watch it closely so it doesn’t over-boil onto the stovetop.
- If the frosting has a thinner consistency, it must be whipped more. It will thicken as it’s whipped.
More Ideas for Maple Syrup Frosting
Add it as a topping to sugar cookies.
Try this frosting on my yellow cake recipe.
Serve it as a delicious whipped topping for a waffle bar or homemade waffles.
It’s an excellent topping for any of my fall desserts.
It would be a delicious topping on my Halloween pumpkin cake!
Frequently Asked Questions
Maple syrup is a natural sweetener made from the sap of maple trees. It has been used for centuries and is considered a pure and unrefined alternative to sugar. Maple syrup comes in different grades, with darker grades having a more potent flavor. In comparison, lighter grades have a milder taste.
Absolutely! Just make sure to frost the cake right before serving or within 1 day of making the frosting for best results. You may need to let the layer and frosting sit in the freezer for 10 minutes before adding the next layer of cake over the top.
More Frosting Recipes You’ll Love
- The Best Buttercream Frosting
- Easy Chocolate Frosting
- Homemade Marshmallow Fluff
- The Best Royal Icing Recipe
- The Best Gingerbread House Icing
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Maple Syrup Frosting
Ingredients
- 2 large egg whites
- 3/4 cup pure maple syrup
- 1/2 tsp salt
Instructions
- In the bowl of a stand mixer, beat egg whites with the whisk attachment until stiff peaks form.
- Bring the maple syrup to a boil over medium heat with salt in a saucepan until it reaches a rolling boil. Make sure you don’t leave it and remove it from the heat immediately to avoid overflowing.
- While the mixer is on medium speed, pour the hot maple syrup into the stiff egg whites slowly and steadily.
- Continue beating until thick, fluffy, and well combined.
- Your delicious maple syrup frosting is now ready to be used.
Notes
Nutrition
Hi! I’m going to make this today! Is this frosting good for piping?
You can pipe it! It’s light though so won’t hold designs or anything.
I am going to try this recipe very soon – maybe today! I see so many recipes that call for a stand mixer, which I currently can’t afford, and my hand mixer is no longer powerful. My mom recently gave me her 1980s stand mixer, totally unused, that she put away in storage for decades. I couldn’t believe it! All those thin, unstable, failed frosting attempts could have been avoided. So I am super excited to try baking again. In particular, I am excited to try making frostings that do not have much (preferably no) powdered sugar, as I find it disgusting. I can’t wait to try this!
Just wanted to give an update: I loved this! I was prepared for it to fail, because I am a baking newbie and my frostings are usually unsuccessful due to lack of experience (along with the reasons I mentioned in the earlier comment). I love the taste of the syrup, and have also used lemon/vanilla extracts, cinnamon, etc. to adjust the taste. I have also cut down the amount of syrup used and it still really good. Doesn’t taste eggy or have that weird powdered sugar flavor. I used the left over frosting on pancakes and it was great! Thank you for making this recipe so simple to understand; even I could do it!
Thank you so much! I had a Maple Sugar cake every birthday when growing up and we were in the Adirondack Mountains for July. An old woman in the town made them. Later when she was about 93 she showed me how to make it and I was in my 20s, so the recipe must be from the early 1900s and very hard to find. So tomorrow is my 64th and my son and I will be making the cake together.
I think it is hard to find, but it’s the best frosting ever! It’s so fluffy and delicious; I hope you love it as much as I do, AND happy BIRTHDAY!