Ingredients
For the Maple-Flour Base
- 3/4 cup + 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup + 2 tablespoons pure maple syrup (Use Grade A: dark or very dark for best flavor)
- 1 cup granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
For Finishing the Frosting
- 3 cups (6 sticks) unsalted butter, cold but pliable
- 1 tablespoon vanilla extract
Make the Maple-Flour Base
In a large saucepan, combine the all-purpose flour, granulated sugar, and kosher salt.
It’s best to whisk these dry ingredients together first.
Then, slowly whisk in the whole milk by adding just a small amount at a time. This method ensures the mixture stays free of lumps. Once the milk is fully incorporated, whisk in the maple syrup.
Cook the Base Until Thick
Put the saucepan over medium heat and switch from a whisk to a silicone spatula. You must stir this constantly, making sure to scrape the entire bottom and the edges of the pot so nothing scorches.
The mixture will begin to thicken significantly. Continue cooking until it is very thick and will “plop” off the spatula in clumps rather than pour off in a stream. The final stability of the frosting depends on getting the base thick enough. This process usually takes ~30-35 minutes due to the larger volume.
Cool the Base Completely
Scrape the thickened maple base out of the pot and into a large bowl. Press a piece of plastic wrap directly onto the surface of the mixture – this prevents a skin from forming while it cools.
Let the base cool completely at room temperature until it is no longer warm to the touch.
A tip: to speed this up, you can place the bowl in the refrigerator for 20-minute intervals, stirring between each interval, until it is completely cool.
Do not attempt to use the base while it is still warm, as it will melt the butter.
Whip the Butter and Combine
Add the cold but pliable butter to the bowl of a stand mixer fitted with the whisk attachment. Beat the butter on medium-high speed until it becomes lighter in color and looks almost white.
With the mixer still running on medium-high, add the cooled maple-flour base one spoonful at a time.
It is important to let each spoonful fully incorporate before adding the next.
Scrape down the sides and bottom of the bowl as needed.
Once all the base is in, add the vanilla extract. Continue to whisk the frosting on high speed until it holds stiff peaks.
If the frosting looks curdled or separated, it usually means the butter and the base were at different temperatures. You can fix this by gently warming the outside of the mixing bowl with a kitchen torch or a warm, damp towel while the mixer is running until it becomes smooth.
Maple Frosting with a Cooked Flour Base
Ingredients
For the Maple-Flour Base
- 3/4 cup + 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup + 2 tablespoons pure maple syrup Use Grade A: dark or very dark for best flavor
- 1 cup granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
For Finishing the Frosting
- 3 cups unsalted butter 6 sticks, cold but pliable
- 1 tablespoon vanilla extract
Instructions
- Whisk flour, sugar, and salt in a large saucepan.
- Gradually whisk in milk until smooth, then whisk in maple syrup.
- Cook over medium heat, stirring constantly with silicone spatula until very thick and mixture clumps on spatula, about 30-35 minutes.
- Transfer to bowl and cover surface with plastic wrap.
- Cool completely at room temperature or in refrigerator with occasional stirring.
- Beat butter in stand mixer with whisk attachment until light and nearly white.
- Add cooled maple base one spoonful at a time, mixing fully between additions.
- Add vanilla extract and whip until stiff peaks form.
