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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Butter & Frostings

Maple Butter and Frosting Recipes


Maple Butter

Easy Maple Butter
Maple Butter
Maple Whipped Butter
Cinnamon Maple Butter
Cranberry Maple Butter
Maple Nutmeg Butter
Maple-Pecan Butter
Spiced Maple Butter
  • ¼ cup soft butter
  • ¼ cup maple syrup
Directions: In a mid-size bowl, whip butter until creamy. Gradually add the maple syrup and whip until the mixture is smooth. This maple butter is delicious served on waffles or spread on thin, rolled crepes.
  • 1 cup butter, unsalted, softened
  • 1 tsp lemon rind, grated
  • ½ tsp nutmeg
  • 2/3 cup maple syrup
Directions: In bowl, combine butter, lemon rind and nutmeg; beat until light and fluffy. Add syrup, 1/3 cup at a time, beating well after each addition. Spoon into small crocks or jars. Cover with lids or plastic wrap; refrigerate. Can be refrigerated for up to 3 weeks. Makes 2 cups.
  • 1 cup butter
  • ¼ tsp plain gelatin
  • 1¼ cup maple syrup
  • 1 tsp cold water
Directions: Whip butter in mixer until fluffy. Slowly drizzle maple syrup on butter. Soak gelatin in cold water. Then dissolve over hot water. Cool slightly and slowly add to butter. Mix well.
  • 1 lb unsalted butter, softened
  • 2 Tbsp maple syrup
  • 2 drops vanilla
  • ¼ tsp cinnamon
  • 1/8 tsp salt
Directions: Combine all ingredients, mixing thoroughly. Pack into crock or pottery dish. Refrigerate. Garnish with cinnamon stick when serving.
  • ½ cup water
  • 12 oz cranberries; fresh or frozen
  • ½ cup maple syrup
  • 6 Tbsp brown sugar
  • ½ tsp cinnamon
  • ½ tsp vanilla
Directions: Combine the water and cranberries in a large saucepan. Bring to a boil; cover, reduce heat and simmer for 5 min. or until the berries pop. Process the cranberry mixture until smooth. Combine cranberry mixture with maple syrup, sugar, and cinnamon and bring to a boil. Reduce heat, simmer, uncovered, 25 min. or until mixture is thick. Stir frequently. Stir in vanilla. Cool and store in the refrigerator up to 2 months.
  • 1 stick unsalted butter, softened
  • 2 Tbsp maple syrup
  • 1/8 tsp ground nutmeg
Directions: Place all the ingredients in a medium bowl and whisk or blend with a hand blender for a creamier texture, until light and well blended.
  • ½ cup toasted pecans
  • ½ cup unsalted butter, softened, cut up
  • 2 Tbsp maple syrup
Directions: In a food processor, pulse pecans with on/off turns until finely chopped. Remove. In processor, combine butter and maple syrup. Process until blended. Add pecans. Process with on/off turns just until mixed. Roll butter mixture into a log shape on plastic wrap, using wrap to help form butter. Wrap and refrigerate at least 1 to 2 hours before serving in slices. Store in the refrigerator up to 2 weeks or freeze up to 1 month.
  • ½ cup butter
  • ½ tsp pumpkin pie spice
  • 2 Tbsp maple syrup
Directions: Beat in a small bowl until light and fluffy. Great on maple pumpkin muffins.


Maple Frosting and Icing

Easy Maple Frosting
Simple Maple Frosting
Maple Frosting 1
Maple Frosting 2
Maple Foam Frosting
Maple Icing
Seven Minute Maple Frosting
Maple Butter Glaze
Maple Butter Nut Frosting
Maple Butter Nut Icing 1
Maple Butter Nut Icing 2
Maple Cream Cheese Frosting 1
Maple Cream Cheese Frosting 2
Maple “Gravy”
Bitter Chocolate Ganache
Maple Sugar Icing
Winter Raspberry Fruit Glaze
  • 1¾ cups maple syrup
  • ½ cup brown sugar
  • 3 egg whites
Directions: Combine ingredients in 1 quart saucepan.
Cook until it spins a thread. Beat egg whites until stiff, but not dry. Drizzle cooked syrup into egg whites, beating all the while and until it loses its gloss. Sometimes just letting it sit for a few minutes and beating again will do the trick to make it lose its gloss, otherwise it will be very "sticky”.
  • ¼ cup softened butter
  • 2 cups sifted powdered sugar
  • Maple syrup
Directions: Cream butter, and gradually add powdered sugar. Stir in enough maple syrup until of spreading consistency.
  • 2 egg whites
  • ½ cup maple syrup
  • ¾ cup sugar
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp vanilla
Directions: Combine all ingredients but vanilla in top of double boiler. Cook over boiling water, blending constantly with egg beater until mixture stands in peaks. Add vanilla and continue beating until thick enough to spread.
  • ¼ cup butter
  • 2¼ cup powdered sugar
  • 2 Tbsp milk
  • ¾ tsp maple syrup
Directions: Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well.
  • 1 cup maple syrup
  • l/3 cup sugar
  • 2 egg whites, beaten stiff
Directions: Cook syrup and sugar together until it threads when dropped from a spoon. Pour slowly over egg whites.
Beat until thick enough to hold its shape.
  • 6 oz softened cream cheese
  • 2 Tbsp softened butter
  • 2 cups sifted powdered sugar
  • 2 tsp maple syrup
Directions: Beat cream cheese, softened butter, and sifted powdered sugar in small mixer bowl until smooth. Add maple syrup.
  • ¾ cup maple syrup
  • 1 tsp light corn syrup
  • ¼ cup sugar
  • 1 egg white
  • 1/8 tsp salt
Directions: Place all of the ingredients in the top of the double boiler. Beat the mixture for 1 minute with an electric mixer or rotary beater. Place the mixture over boiling water and cook it, beating constantly, until it is stiff enough to stand in peaks (about 7 minutes). Keep the water in the double boiler boiling actively throughout and scrape the mixture from the sides of the pan with a rubber spatula several times during the cooking. Remove the frosting from the heat and continue to beat it until it is cool and of a spreading consistency.
  • ½ cup butter
  • 2 cups confectioners’ sugar
  • 2 tsp maple syrup
Directions: Heat butter until golden brown. Blend in confectioners’ sugar, and maple syrup. Stir in 2-4 Tbsp hot water until icing spreads smoothly.
  • 1/3 cup butter
  • 3 cup confectioners’ sugar
  • ½ cup maple syrup
  • ¼ cup nuts, finely chopped
Directions:Blend butter and sugar. Stir in maple syrup and nuts. Beat until smooth and of spreading consistency.
  • 6 Tbsp butter
  • 6 Tbsp maple syrup
  • 2 cups confectionery sugar
  • ½ cup chopped walnuts
Directions: Cream butter and beat in syrup. Gradually add sugar. Beat till smooth. Spread icing between layers. Sprinkle with nuts. Will ice a double layer cake.
  • ½ cup butter
  • ¼ cup chopped walnuts or pecans
  • 3 cup confectioners sugar
  • 4-6 Tbsp maple syrup
Directions: Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and ice the cake.
  • 8 oz cream cheese
  • 1 cup confectioners’ sugar
  • ¼ tsp nutmeg
  • 1 tsp maple syrup; or more to taste
Directions: Cream all ingredients together until it is smooth. Add a little cream, if necessary to make it a spreading consistency.
  • 12 oz cream cheese, softened
  • 2/3 cup maple syrup
  • 1 tsp vanilla
  • 1 tsp finely grated lemon zest
Directions: Beat cream cheese with electric mixer until soft and fluffy. Gradually add maple syrup, vanilla, and lemon zest. Frosts 9x13-inch cake.
  • 1 qt maple syrup
  • ½ cup butter
  • 1 cup flour
  • 1½ tsp vanilla
Directions: Combine melted butter with flour until smooth. Add syrup slowly. Cook 10 min. in microwave. When thickened, add vanilla. This can be served over spice cake.
  • 1 ½ cups soy milk
  • 1 cup maple syrup
  • 8 oz bitter chocolate
  • 4 oz tofu chocolate (Barat chocolate)
  • 1 Tbsp vanilla
Directions: This variation, which calls for genuine chocolate, has a robust, bittersweet flavor. This recipe yields 3½ cups of icing. Bring the soy milk and syrup to a simmer. Chop both kinds of chocolate into small pieces and add to the soy milk mixture. Stir until the chocolate has melted. Remove from heat. If the icing tends to separate, add a little more chocolate. When the mixture is smooth and of the desired consistency, stir in the vanilla.
  • ½ cup maple sugar
  • ½ cup granulated sugar
  • ¼ cup of water
Directions: Boil until it will hair from a spoon. Stir briskly into the beaten white of an egg. Beat until cool enough to spread.
  • 8 oz frozen raspberries, defrosted
  • 3 tbsp maple syrup
  • Juice from ½ an orange
  • 1½ tbsp arrowroot
  • Pinch sea salt
Directions: Place raspberries, maple syrup, and sea salt into a pan over medium heat, and bring to a gentle boil. Dissolve the arrowroot in the orange juice until completely dissolved, using some raspberry juice if necessary. Pour the orange juice mixture into the raspberries, stirring constantly. When mixture clears and thickens, remove from heat and pour over prepared cheesecake. Place in refrigerator to set.
Servings: 8
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