Maple Pecan Frosting

By peridot728

This all-butter Maple Pecan Buttercream Frosting is great for any fall cake or cupcake. Maple makes for a very sweet frosting, but the pecans balance it out perfectly.

Ingredients

• Serves Makes enough to frost 1 double layer cake, or 24 cupcakes
• 3/4 cup finely chopped pecans, toasted
• 1 cup (2 sticks) salted butter
• 3 cups powdered sugar
• 1/4 cup real maple syrup (I used Grade A)
• 1 teaspoon maple extract
• 1/8 teaspoon salt, or to taste

Details

Preparation time 2mins
Cooking time 20mins

Preparation

Step 1

Chop up the pecans. You can chop them with a knife or in a food processor. See photos to see what level of choppiness we're talking.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, cream the butter to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
Add 2 cups of powdered sugar and maple syrup. Beat well.
Add 1 cup powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and beat it. Try not to eat it all with a spoon.
Recipe Notes:
I've never tried this with fake maple syrup. I'm sure it would work fine! Let me know if you try it out.