Hey sweet friends! People are asking for my Browned Butter Maple Swiss Buttercream recipe! Well I kinda dropped the ball a bit on this one. I posted my recipe for my Buttermilk Walnut Cake a while back (also know as Bohemian Walnut Cake if you watched my episode of Halloween Cake off on Food Network). The judges LOVED this cake and Duff said it tasted like IHop waffles, hahah! Well I have since neglected to post the recipe for the browned butter maple Swiss buttercream, epppe! Sorry, you know, life and all that jazz. Since the episode aired again last night I’ve gotten a couple more requests for the recipe, so I better get my butt in gear!
Perfect Fall Flavors
This buttercream is the perfect pairing with a nutty cake like my buttermilk walnut cake or even a butter pecan cake. But it also goes very well with something like an apple spice cake or even carrot cake. It’s rich nutty flavor is a great compliment to all fall inspired flavors!
Here is a link to the Halloween Cake-Off series in case you missed it! My episode is #1 >>> It’s Alive!! <<< It is $2 but well worth it if you ask me. It’s pretty epic to see the crazy things everyone does with cake!
Any way, back to the browned butter maple Swiss buttercream recipe. I am going to keep this one short but sweet. Here is the recipe, enjoy!
Plan ahead! The browned butter needs to solidify after browning and that takes a few hours at least. You can speed up the process in the fridge but then it need to come to room temperature again before making the frosting. Either way this will take several hours so I suggest making this ahead of time. In the mean time, reduce your maple syrup ahead so it has some time to cool.
Oh and you can grab my Buttermilk Walnut Cake recipe >>> HERE <<<
- 5 large egg whites
- 1/2 cups granulated white sugar
- 1/2 cup light or dark brown sugar packed
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 1/4 cup salted butter
- 1 teaspoon vanilla extract
- 1/2 cup real maple syrup
- Place the salted butter into a large, shallow saucepan. Cook over med-low heat, stirring frequently until the butter starts to brown and smell nutty. Immediately transfer to bowl or large measuring cup. Be sure to scrape in the brown bits. Let cool to room temperature and solidify
- Place maple syrup in small sauce pan and cook on low until it reduces by half. Let cool completely.
- Combine egg whites, sugars, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch (160°f) and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Let cool for 15 minutes before moving to the next step.
- Attach the bowl to the mixer fitted with the whisk attachment. Whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With mixer on medium-low speed, add the unsalted butter a few pieces at a time, mixing well after each addition, then add the brown butter in a few spoonfuls at a time. Once all butter has been added switch to the paddle attachment, add vanilla and maple reduction and continue mixing on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue mixing until the frosting is completely smooth.
- Add in the vanilla and reduced maple syrup and mix well for 1 minute.
This recipe makes enough buttercream to fill and frost a 3 layer 8" cake.
Making this now and my maple syrup is almost rock hard not that it’s cooled? Did I do something wrong? Any tips?!
The syrup cooked too long and turned to caramel. You might be able to thin it a bit by re-warming and adding a little more syrup then mixing it in while still slightly warm.
Omg I just made this recipe it’s to die for. There is so much depth and complex flavor that work so beautifully together. It is fall in frosting form. It’s also so light and airy. I have to keep myself from eating it all.
Be careful with the maple syrup. Only heat on low, and not for too long or it will turn into a hard sugar.