Buttercream is a delicious frosting for cakes and cupcakes. It's creamy, rich, and of course, buttery. Another thing I love about buttercream is it's ability to take on other flavors and compliment them.
Welcome to Maple Whisky Buttercream.
Now, I know that maple is polarizing... people who grew up with maple syrup swear by it and will not accept "pancake syrup" in it's place. Those that great up on 'Log Cabin' or 'Aunt Jemima' think that real maple is horrible.
I fall into the first category. I love maple, so maple frosting is just gilding the lily.
Try Maple Whisky Buttercream Frosting on vanilla, chocolate, spice, pumpkin, carrot, or apple cakes or cupcakes.
Maple Whisky Buttercream Frosting
1 1/2 sticks butter at room temperature
3 1/2 cups powdered sugar
1 tsp salt
4 T maple syrup
1 splash whisky (your choice, I use Wild Turkey or Jack Daniels)
2 tsp vanilla extract
In a stand mixer, mix butter until whipped, about 45 seconds. If using a hand held mixer, whip butter for 2-3 minutes.
Add 1 cups powdered sugar, whisky, maple syrup, and vanilla extract. Mix until combined.
Add remaining powdered sugar. Mix for 3-4 minutes. (Hand held mixer - mix for 7-8 min)
Cover and chill in refrigerator for 10 minutes before frosting cake or cupcakes.