This Vegan Maple Bourbon Buttercream Frosting only requires 4 ingredients and 10 minutes to make! It is light, fluffy, and delicious on cupcakes, cakes, and between sandwich cookies.
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Simple, reliable frosting recipes are a must-have in any baker's arsenal, and I have plenty of them here on Earthly Provisions, from classics like Vegan Vanilla Buttercream Frosting and Vegan Chocolate Buttercream Frosting to unique recipes like my Blueberry Buttercream Frosting.
And today, I'm sharing this fluffy and delicious Maple Bourbon Buttercream Frosting. This recipe is light, fluffy, and perfect for Fall baking. And it only requires 4 simple ingredients and 10 minutes to make! So, let's make it.
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Why You'll Love This Recipe
- This Maple Bourbon Buttercream Frosting recipe is ready in 10 minutes.
- And you only need 4 simple ingredients.
- It is light, fluffy, and perfect for piping onto cupcakes, spreading onto layer cakes, or sandwiching between cookies.
- It has a warm, rich flavor, so it is perfect for Fall baking.
- And it is absolutely delicious!
Ingredients
Vegan Butter: Choose a vegan butter that comes in a stick or block, not in a tub.
Powdered Sugar: Since this is an American buttercream, we need powdered sugar. And don't forget to sift it! Powdered sugar can be quite lumpy.
Maple Syrup: Choose a grade B maple syrup for this frosting recipe. It has a more robust flavor than grade A.
Bourbon: Bourbon adds another layer of warm, rich flavor to this frosting. Use whatever your favorite bourbon is!
Special Equipment
You will need a stand mixer or hand mixer for this recipe. But I think stand mixers are better and faster.
I have had this KitchenAid mixer for 10 years and absolutely love it.
How to Make Maple Bourbon Buttercream Frosting
Step 1. First, in the bowl of a stand mixer fitted with a paddle attachment, cream the non-dairy butter. Scrape the bowl down regularly, and cream until the butter is smooth and creamy.
Step 2. Next, add sifted powdered sugar to the bowl.
Step 3. Mix on the lowest speed until the powdered sugar and butter are combined.
Step 4. Set the mixer to medium-low speed and stream in the maple syrup while the mixer runs. Then, stop and scrape the bowl down with a rubber spatula.
Return the mixer to medium-low speed and stream the bourbon in. Mix until combined and use as desired.
Uses
- Use the frosting to fill sandwich cookies like Homemade Vegan Oatmeal Cream Pies.
- Frost cakes like my Vegan Apple Cake.
- Or spread it onto cupcakes like my Cardamom Cupcakes.
Recipe FAQs
Store this buttercream frosting in an airtight container in the refrigerator for up to 2 weeks.
Or freeze for up to two months.
The night before you are ready to use the frosting, transfer it from the freezer to the refrigerator.
Next, allow it to sit at room temperature for one hour just before you're ready to use.
Finally, add to a stand mixer and mix on medium speed until it's light and fluffy again.
You can frost about 30 cupcakes with this amount of buttercream if you like a lot of frosting. I can typically get 36 cupcakes frosted with this much, though!
You can frost a 2-layer 8-inch cake with this amount of frosting.
Expert Recipe Tips
Be sure to sift the powdered sugar to avoid a lumpy frosting.
Also, scrape the bowl down a lot using a rubber spatula to ensure a smooth and evenly mixed frosting.
Looking for Recipes to Pair with the Frosting?
If you tried this Vegan Maple Bourbon Buttercream Frosting recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Maple Bourbon Buttercream Frosting
Equipment
- 1 Stand Mixer with paddle attachment
- 1 Sifter
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
- 1 ½ Cups Dairy-Free Butter, room temperature Use butter that comes in stick form
- 6 Cups Powdered Sugar, Sifted
- ¼ Cup Maple Syrup See note
- 3 tablespoon High-Quality Bourbon
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter until completely smooth, scraping the bowl down using a rubber spatula a couple of times throughout the process.1 ½ Cups Dairy-Free Butter, room temperature
- Add all the sifted powdered sugar and mix on low until combined.6 Cups Powdered Sugar, Sifted
- With the mixer running on medium-low speed, stream in the maple syrup. Then, stop the mixer and scrape the bowl down using a rubber spatula.¼ Cup Maple Syrup
- Return the mixer to medium-low speed and stream in the bourbon. Continue mixing until well combined and fluffy, about 30 seconds, and use as desired.3 Tbsp High-Quality Bourbon
Notes
- 2 ½-3 dozen cupcakes
- An 8-inch 2-layer cake
Alison says
I didn't have bourbon so I substituted it with my homemade vanilla extract.
It came out beautifully! My first buttercream and my first vegan buttercream! Thank you!
Spencer says
I made this recipe as well and it is phenomenal! Excellent on my banana bread!
Ali says
Made this with regular butter and (aside from my own mistakes) it turned out AMAZING!!!
It didn’t get ‘crumbly’ after adding the powdered sugar like I was envisioning it would, so I added another cup of powdered sugar (bad idea, it’s super sweet after that). Turns out I just needed to trust the process, the texture is phenomenal! I also splashed in too much bourbon, but honestly still really good despite my mishaps! Saving this recipe and adding it to the all time faves!