Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it's extremely sweet, so it's best paired with low-sugar baked goods. A little goes a long way.

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Recipe Summary test

cook:
10 mins
additional:
10 mins
total:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.

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  • Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

Cook's Note:

This makes enough to frost 1 dozen cupcakes.

Nutrition Facts

145 calories; protein 0.2g; carbohydrates 28.1g; fat 3.9g; cholesterol 10.5mg; sodium 32mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
06/28/2020
We LOVE it; used 1/2 as much butter. Kids and husband thought it was delicious. We put it on a Nutella Star; our 10-year-old made it all! Recommend on anything. And our wasn't too runny at all. Maybe less butter is key. YUM! We will make again. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/16/2020
It was a hit at our Bible study! I was out of maple syrup so I used 2 tbsp of pancake syrup. Read More
Rating: 5 stars
12/13/2020
I used the cooled cooked mixture as a caramel drizzle on cupcakes...it was a hit. Also, completed the recipe without the maple syrup but added the final powdered sugar and made star cutouts. Just pat our mixture with fingers to about 1/4 inch. Cut out with cookie cutter star-shape. Air-dry, the refrigerate until ready to use. Read More
Rating: 5 stars
06/28/2020
We LOVE it; used 1/2 as much butter. Kids and husband thought it was delicious. We put it on a Nutella Star; our 10-year-old made it all! Recommend on anything. And our wasn't too runny at all. Maybe less butter is key. YUM! We will make again. Read More
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Rating: 2 stars
06/21/2021
I didn’t really like this recipe. I followed all the directions and it came out more like an icing. It tasted good but the texture was gross. I was looking for something more like the picture. Read More
Rating: 5 stars
03/09/2020
Very yummy, but it was a little runnier that I hoped and I might try it without the last tablespoon of maple syrup at the end, and add a pinch of salt to balance the sweetness. I also wasn't sure how long to mix it as the instructions didn't say, so perhaps if I whipped it longer, it would have cooled more and been less runny going on the cake. Read More
Rating: 5 stars
05/03/2021
A tasty and easy recipe. I added a little extra powdered sugar so it would be stiff enough to frost cupcakes. Read More
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