20 Nov

Maple Buttercream Frosting

This recipe is so simple, and surprisingly light, creamy, delicious and frosting-like for only have two ingredients: butter and maple syrup. The maple syrup is interchangeable with honey, and when honey is used it has a sweeter flavor without the stronger maple influence that makes it conducive to just about any dessert purpose. For the Perfect Pumpkin Pie Pancakes, however, the Maple Buttercream is the perfect partner.

Pumpkin PIe Pancakes (34 of 1)

Nutritional Note: This recipe is free of gluten, sugar, cow’s dairy, and is compliant with Paleo and Vegetarian diets. This buttercream frosting is compliant with the SCD & GAPS protocols when honey is used (maple syrup is not allowed). Butter is not allowed on the Clean protocol. This recipe in its lower proportion of honey form is Ketogenic, since it is mostly fat with very few carbs (the carbs are the maple syrup or the honey). When you up the proportions of maple syrup or honey to 1:1, it is no longer ketogenic.

Printable Recipe:  See the printable summary recipe card at the bottom of this post.

Prep Time: Approximately 6-10 minutes

Yield: About 3 cups of whipped buttercream frosting spread

Tools: Stand mixer with regular attachment, and canning jars to store the buttercream in.

Ingredients:
(For whipped buttercream to be used on pancakes)
1 1/2 cups butter (3 sticks), at room temperature (this is critical) ($2.81)
1/2 cup maple syrup or honey ($1.45 for maple syrup from Costco)
This 3:1 ratio, when well whipped, makes a decadent pancake topping.

(For whipped buttercream frosting to be used on cakes or cupcakes)
1 cup butter (2 sticks), at room temperature (this is critical) ($1.87)
1 cup maple syrup or honey ($2.90)
This 1:1 ratio is much lighter and exactly buttercream frosting-like when well whipped.

Recipe Cost: $4.26 for this full recipe of pancake whipped buttercream (enough for 3 separate batches of Pumpkin Pie Pancakes, which is $1.42 per batch), and $4.77 for buttercream frosting for a cake.

Directions:

Place both ingredients in the bowl of a stand mixer, and turn the mixer on high. Set the timer and let whip from 6 to 10 minutes until the consistency is light and fluffy like buttercream frosting!

Pumpkin PIe Pancakes (1 of 1)
Pumpkin PIe Pancakes (2 of 1)
Pumpkin PIe Pancakes (3 of 1)
Pumpkin PIe Pancakes (10 of 1)Pumpkin PIe Pancakes (35 of 1)

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

MAPLE BUTTERCREAM FROSTING
This recipe is a very easy, and surprisingly light, creamy, delicious and frosting-like for only have two ingredients: butter and maple syrup. The maple syrup is interchangeable with honey, and when honey is used it has a sweeter flavor without the stronger maple influence that makes it conducive to just about any dessert purpose. For the Perfect Pumpkin Pie Pancakes, however, the Maple Buttercream is the perfect partner.
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Ingredients
  1. (For whipped buttercream to be used on pancakes)
  2. 1 1/2 cups butter (3 sticks), at room temperature (this is critical) ($2.81)
  3. 1/2 cup maple syrup or honey ($1.45 for maple syrup from Costco)
  4. This 3:1 ratio, when well whipped, makes a decadent pancake topping.
  5. (For whipped buttercream frosting to be used on cakes or cupcakes)
  6. 1 cup butter (2 sticks), at room temperature (this is critical) ($1.87)
  7. 1 cup maple syrup or honey ($2.90)
  8. This 1:1 ratio is much lighter and exactly buttercream frosting-like when well whipped.
Instructions
  1. Place both ingredients in the bowl of a stand mixer, and turn the mixer on high. Set the timer and let whip from 6 to 10 minutes until the consistency is light and fluffy like buttercream frosting!
Notes
  1. Nutritional Note: This recipe is free of gluten, sugar, cow's dairy, and is compliant with Paleo and Vegetarian diets. This buttercream frosting is compliant with the SCD & GAPS protocols when honey is used (maple syrup is not allowed). Butter is not allowed on the Clean protocol. This recipe in its lower proportion of honey form is Ketogenic, since it is mostly fat with very few carbs (the carbs are the maple syrup or the honey). When you up the proportions of maple syrup or honey to 1:1, it is no longer ketogenic.
  2. Prep Time: Approximately 6-10 minutes
  3. Yield: About 3 cups of whipped buttercream frosting spread
  4. Tools: Stand mixer with regular attachment, and canning jars to store the buttercream in.
  5. Recipe Cost: $4.26 for pancake whipped buttercream, and $4.77 for buttercream frosting for a cake.
Oreganic Farms http://oreganicfarms.com/

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