Simple, smooth buttercream with perfectly balanced flavors of maple and cinnamon. This frosting is the perfect addition to any fall cake or cookie sandwich, adding just the right amount of sweet and spicy with that wonderful hint of maple.

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Fun fact: I’m writing this from an empty house. Well, empty except for me. My husband and daughter went to Hawaii without me. Which sounds sad, and I wish I could have gone and miss them terribly. But they had the chance to go and I couldn’t take the time off of work, so of course I wasn’t going to stop them from going.

It doesn’t stop me being jumpy at every single noise I hear. It’s funny how creaky your house can be when you’re alone for a week.

So, here I am working ahead on my recipes (I’m writing this a week before I plan to post it—how responsible of me!).

This frosting was one of those on-a-whim experiments I made years ago. I was making an apple cake, and thought I’d try adding some cinnamon and maple extract.

Wow.

That was an unexpectedly good idea. This frosting sings of fall. The maple is subtle but so, so good. And the spices pair perfectly with the maple flavor. It’s all subtle enough to complement, not overwhelm, any fall cake (or cookie sandwich!). It’s probably my second favorite fall frosting, after my beloved browned butter buttercream (which is just one of my all-time favorites).

Why this recipe works

First, the maple and the spices. I use just a tiny bit of maple extract (not syrup—that would add too much sweetness and liquid) to bring a really lovely, subtle maple flavor. You don’t want a frosting to taste like pancakes, so using just a bit of maple works well. In addition, the cinnamon and spices are a simple way to make this frosting unique and flavorful. Using a quality cinnamon is key to getting a robust flavor without overwhelming the buttercream.

Second, this recipe is great because it calls for whipping the buttercream for a few minutes to make it so soft and fluffy. This does require you to stir it by hand for a minute (or run it on low for a few minutes) to release the air bubbles. But it’s so, so worth it. I also like to use extra vanilla in my buttercreams—double the average recipe out there. It brings a deeper flavor that pairs so well with the maple and spices. And I also add in just enough powdered sugar to make that classically sweet taste without drowning out the browned butter. Instead, the two complement each other perfectly.

Key ingredients

Butter. I always use European style butter in my frostings, but it’s especially helpful in this recipe, as you don’t want to lose too much volume in the browning process (to water evaporation). Unsalted butter is ideal, as salted butter can sometimes create a metallic taste when browned.

Powdered sugar. Also known as icing or confectioner’s sugar. This is added to taste, as browned butter can turn out a little differently each time, which will affect how much sugar you really need.

Vanilla extract. Use pure extract, not imitation.

Maple extract. This is the star here. Use just a little bit to start, as it can be powerful.

Cinnamon. Use a high quality cinnamon, as the flavor is just so much better.

Cloves. This is optional, but I love the bit of spice that cloves add.

Ginger. This is also optional, but I love the bit of a kick that it adds.

Salt. Omit if using salted butter.

Heavy whipping cream. This is to smooth out the frosting, which is especially needed in this recipe due to the browned milk solids and altered overall texture of browned butter.

How to make maple spice buttercream

1. Beat butter. Be sure your butter isn’t too soft—it shouldn’t be melty or very shiny.

2. Slowly beat in powdered sugar. Do this about a cup at a time, scraping the bowl as needed.

3. Add vanilla, maple extract, spices, salt, and heavy cream. Heavy cream is optional, but I always use at least a tablespoon to smooth out the frosting.

4. Adjust flavors then beat until smooth. You can add more powdered sugar, maple, or spices, if needed. Do this in small increments so you don’t overpower the other flavors. Then beat on medium-high for a few minutes until very light and fluffy.

5. Stir to remove air bubbles. You can use your mixer on lowest setting for a few minutes or stir vigorously by hand for a minute or two. Just be sure those air bubbles are gone!

Enjoy!

Pairs well with:

Tips and FAQ’s for this recipe

Can I use salted butter?

Yes, but you probably won’t need any salt in that case. It really depends on the brand. I often use Kerrygold salted butter and only add a pinch of salt for a double recipe of frosting, so taste as you go and use your better judgment on adding additional salt.

Do I have to stir it at the end?

Yes! It’s best practice to beat your buttercream on high or medium hight for at least a minute after everything is to your liking. It really does create a creamier frosting. However, it also creates bubbles (womp womp). So you need to stir those bubbles out, and doing this by hand is the best method I’ve seen so far.

Take your time adjusting the flavors

If you add too much maple extract (which is easy if you don’t use a measuring spoon), it will be overwhelming and sickly tasting. Or, the absolute worst, is adding too much heavy cream. You can easily turn American buttercream (which is what this is) to soup or cause it to break (i.e. separate) by adding too much liquid, such as heavy cream or coffee. So, use a light hand and have the patience to take an extra 5 minutes adjusting the flavors. In the end, you’ll love the result and get to taste test more frosting.

Refrigerate overnight if possible

When you refrigerate buttercream, it helps smooth it out quite a bit. Plus, it helps the flavors deepen. Since each brand of malt powder is different, you may feel like your buttercream is grainy. Covering it and putting it in the fridge overnight then giving it a good stir once it comes to room temperature is really helpful in smoothing out any remaining graininess.

My tools

Here are my must-have tools I use for making this buttercream. Affiliate links provided.

Heavy medium pot (for browning the butter)

Stand mixer or handheld mixer

1M piping tips (for piping rosettes)

Reusable silicone piping bags

Offset spatula (if frosting a cake)

You might also like:

Marshmallow Buttercream

Chocolate Marshmallow Buttercream —my most popular recipe!

Coffee Buttercream

Brown Sugar Spice Buttercream

Vanilla Bean Buttercream

Champagne Buttercream

Browned Butter Buttercream

Maple Spice Buttercream

Print recipe

total time: 10-15 minutes

yields:

Ingredients:

1 ½ cups (340g) unsalted European style butter*
4-6 cups (800-1200g) powdered sugar, to taste (sift before adding if your sugar looks lumpy or you live in a humid climate)
1 tablespoon(13g) vanilla extract
⅛ to ¼ teaspoon (up to 1g) maple extract
½ to 1 tablespoon (4-8g) ground cinnamon
a couple dashes each ground cloves and ground ginger
¼ to ½ teaspoon (2-3g) fine ground sea salt (to taste)
2-4 tablespoons (29-58g) heavy whipping cream (optional--use as needed to smooth frosting)

Instructions:

Make sure butter is just at room temperature, where you get some resistance when you press into it but it’s not greasy or shiny or melty. Place into the bowl of your stand mixer or a large mixing bowl. With the paddle attachment (or handheld beaters), beat butter on high until smooth, about 1 minute.
Add powdered sugar, about 1 cup at a time. Start at low then increase speed slowly to high, beating until smooth each time. Scrape down at least twice while adding sugar.
After adding ½ to ⅔ of the powdered sugar, add the vanilla, maple extract, spices, salt, and a splash of heavy cream (about a teaspoon). Add the smallest amounts first, then taste to see if you want more. Use the same process of mixing on low then slowly increasing speed as it blends.
Scrape down bowl, taste to be sure you’re happy with the flavors, then continue adding powdered sugar until sweet enough. Once it is, you’ll add heavy cream a splash at a time until it’s smooth and easily spreadable. If you’re happy with the sweetness and consistency after only 4 cups, you’ll add less heavy cream. If you need the full 6 cups, you’ll likely use the full amount of heavy cream. Just add it in small increments to prevent a loose frosting.
Once the taste, consistency, and smoothness/spreadability are to your liking, scrape bowl one more time. Turn the mixer to medium-high or high (I honestly do both, I’ve seen no difference) and let it mix for 3-5 minutes. Once the frosting is light (texture and color) and fluffy, you need to release the large air bubbles created by that final whip. Either turn the mixer to low for 1-2 minutes or stir vigorously with a rubber spatula or wooden spoon for 1 minute.

Frost cake and enjoy!

Frosting will keep at room temperature overnight, refrigerated for 2 weeks, or frozen for 2 months. If using chilled/frozen frosting, let come to room temperature then mix quickly on high to smooth out. Frosted cakes last on the counter 3-5 days, unless otherwise noted by cake recipe.

*Butter should be matte in appearance and should be soft but have some resistance if you press your finger into it. If it is shiny, put in the fridge for 5-10 minutes to firm it up some. Also, European butter is ideal for buttercream because it has less water and makes a creamier frosting.