Maple Buttercream by Billington's

Method

1. Bring your butter to room temperature so that it is softened, then using either a hand or electric mixer beat together the butter adding in the icing sugar gradually until fully incorporated.

2. Add in the maple and continue to beat until the buttercream is light and fluffy. This might take a few minutes, the longer that you beat your buttercream for the light in texture it will be.

3. Once the buttercream is ready, fill a piping bag fitted with a nozzle with the buttercream to pipe decorations on your cupcakes or alternatively, use a pallet knife to smooth your buttercream inside or over your cake. (This recipe produces enough buttercream for an 8" cake)