Maple Buttercream

Sweetened with maple syrup alone, this buttercream frosting has a uniquely mild sweetness and earthy flavour. Maple syrup is the backbone of this buttercream frosting, so it's worth reaching for the most flavourful maple syrup available, whether that's a niche local product or a special order. Québec produces 75% of the world's supply of maple syrup and is bar none the best out there. The colour and flavour of this buttercream will vary depending on the grade of maple syrup involved, so it can look and taste quite different from batch to batch.

1 cup unsalted butter, softened (2 sticks)
2 cups confectioners' sugar
½ cup pure maple syrup
1 tsp. pure vanilla extract
¼ tsp. kosher salt
1 tsp. pure maple flavouring (optional)

Cream softened butter with the paddle attachment of your stand mixer or beat well with your hand mixer until the butter has lightened in colour, about 3 minutes.

Add confectioner's sugar and incorporate fully. Turn your mixer onto high speed to make sure the sugar is well incorporated and to lighten the mixture. Reduce the speed of your mixer and add maple syrup, vanilla extract, and salt.

Turn your mixer back onto high speed and beat for about 30 seconds to lighten. Taste the buttercream to make sure it has the flavour you prefer, if you would like more maple flavour, add maple flavouring 1 tsp. at a time until it has reached the flavour you prefer. You may need to incorporate additional sugar to have your buttercream at the proper consistency.

Makes about 2½ cups.