Maple syrup and extract combine to enhance a simple whipped buttercream frosting with fall flavor without it being too sweet or dense. Use it to frost cake, cupcakes, or cookies.
Beat the butter on medium until light and fluffy. 1-2 minutes.
Add in the maple syrup and extract and beat for another 30 seconds to 1 minute on medium, or until well combiined.
Reduce the mixer speed to low and add in powdered sugar 1/2 cup at a time to avoid it spilling out while mixing.
Once all the powdered sugar is in, turn the mixer back up to medium high until the sugar is well-incorporated.
Start pouring in the heavy cream with the mixer running until it's all in. Then beat another 1-2 minutes longer, or when the buttercream is light, fluffy, and smooth.