Maple Buttercream
Makes 5 cups
  • 6 large egg whites (180 grams)
  • ½ cup plus 2 tablespoons (124 grams) granulated sugar
  • 1 cup (336 grams) Grade B maple syrup
  • 1¾ cups plus 2 tablespoons (425 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2 grams) vanilla extract
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until foamy. Gradually add sugar, beating until medium peaks form.
  2. Meanwhile, in a large saucepan, heat maple syrup over medium heat until a candy thermometer registers 240°F (116°C).
  3. Slowly pour hot maple syrup into egg white mixture, beating until bowl is cool to the touch. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. (Buttercream may look slightly runny at this point, but continue whipping until fluffy.) Add salt and vanilla, beating to combine. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature before using.
Recipe by Bake from Scratch at