Buttercream Frosting

A light, creamy buttercream ready in minutes, with an easy maple variation for cakes and cupcakes.

🍽️ Makes 4

Ingredients

2 sticks		salted butter, room temperature
3 cups	720 ml	powdered sugar
6 tablespoons	90 ml	pure maple syrup (for maple buttercream)
½ cup	120 ml	additional powdered sugar (for maple buttercream)

In a stand mixer fitted with the whisk attachment (the paddle attachment works too), whip the butter for 30 seconds.
Add the powdered sugar 1 cup at a time, scraping the sides between additions. Start mixing slowly, then increase to medium/high, mixing 30 seconds between each sugar addition (3 cups for plain frosting or 3½ cups for maple buttercream).
Stop and scrape down the sides. Add the maple syrup now if making the maple version. (1–2 tsp of vanilla paste or extract can be added for vanilla buttercream.)
Mix on medium/high speed for 3–4 minutes until light and creamy.
Chill in the refrigerator for 5 minutes before frosting your cake.

Notes: For plain buttercream, add 1–2 Tbsp heavy cream (1 Tbsp at a time) to reach the desired consistency. Store leftover frosting in an airtight container in the refrigerator. Yields approx. 4 cups.