Maple Buttercream Frosting
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) confectioners’ sugar
- 3 tablespoons (45 grams) sour cream, room temperature
- 2 tablespoons (42 grams) dark-grade pure maple syrup
- ½ teaspoon (1.5 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Gradually add confectioners’ sugar, beating until combined. Add sour cream, maple syrup, and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. (Do not overbeat.) Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/sour-cream-maple-cake-maple-buttercream-frosting/
3.5.3251