Maple Ermine Frosting is light, creamy, and full of sweet maple flavor! It starts with my classic Ermine Frosting, then adds pure maple syrup and maple extract for a little extra maple goodness.
This frosting is so smooth and fluffy, it would be delicious on just about any cake or cupcake. Try it on my best chocolate cupcakes for that sweet maple and chocolate combination!
Ingredients & Substitutions
- Whole milk: Gives the frosting a creamy texture. I recommend whole milk for the richest result, but 2% milk can also work.
- Pure maple syrup: Adds natural maple flavor and sweetness. For the best flavor, use pure maple syrup rather than pancake syrup.
- All-purpose flour: Thickens the milk mixture and gives ermine frosting its signature smooth texture.
- Unsalted butter: Use room-temperature butter so it creams smoothly with the sugar. Salted butter works fine, too, if that is what you have.
- Granulated sugar: Sweetens the frosting and helps create its light, fluffy texture when beaten with the butter.
- Vanilla extract: Adds a little extra flavor and rounds out the sweetness.
- Maple extract: Boosts the maple flavor. You can leave it out for a more subtle maple taste, but I recommend using it for the best maple flavor.
Tips for the Best Maple Ermine Frosting
- Cook the flour mixture until thick. It should be smooth and have the consistency of very thick pudding before you remove it from the heat.
- Cool the mixture completely. Let the cooked milk mixture reach room temperature before adding it to the butter. If it is warm, it can soften the butter too much.
- Use room-temperature butter. Soft butter will whip more easily with the sugar and give you a light, fluffy frosting.
- Beat the butter and sugar well. Give them a few minutes to become light and fluffy before adding the cooled milk mixture.
- Add the maple flavor. Pure maple syrup gives the frosting its maple sweetness, while maple extract helps make the maple flavor stand out.
- Beat until smooth. Once everything is added, continue beating until the frosting is creamy and fluffy with no streaks.
FAQs
What is ermine frosting?
Ermine frosting is a light, fluffy frosting made with a cooked mixture of milk and flour that is cooled and then beaten into butter and sugar. It has a smooth, creamy texture and is less sweet than many traditional buttercreams.
Does ermine frosting need to be refrigerated?
Yes. Because this frosting contains milk, it should be refrigerated when not being served. Let it come to room temperature before serving for the smoothest texture.
Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup is recommended for the best maple flavor. Pancake syrup can be used, but the maple flavor and sweetness may vary depending on the brand.
Can I make Maple Ermine Frosting without maple extract?
Yes. You can leave out the maple extract for a more subtle maple flavor. The pure maple syrup will still give the frosting a nice maple taste.
How much frosting does this recipe make?
This recipe makes about 3 cups of frosting. That is enough to frost a 9×13-inch cake or about 24 cupcakes, depending on how generously you frost them.
Can I make Maple Ermine Frosting ahead of time?
Yes. Make the frosting up to 2 days ahead and store it covered in the refrigerator. Let it come to room temperature, then beat it again until smooth and fluffy before using.
How To Store Maple Ermine Frosting
Refrigerator: Store Maple Ermine Frosting in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and beat it again until smooth and fluffy.
Freezer: Freeze the frosting in an airtight, freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then let it come to room temperature and beat until smooth before using.
Maple Ermine Frosting
Ingredients
- ¾ cup (180 g) whole milk
- ¼ cup (60 g) pure maple syrup
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Instructions
- In a medium saucepan over medium heat, whisk together the milk, maple syrup, and flour. Cook, whisking constantly, for 3 to 5 minutes, or until the mixture is smooth and thick enough to coat the back of a spoon. It should have the consistency of a very thick pudding.
- Remove the pan from the heat and let the mixture cool completely to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 2 to 3 minutes, or until light and fluffy.
- Add the cooled milk mixture, vanilla extract, and maple extract. Beat on medium-high speed until the frosting is smooth and creamy.
Did you make this recipe?
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