- 170 g (⅓ cup) unsalted butter, at room temperature
- 140 g (⅓ cup) maple butter
- 2,5 ml (½ tsp) vanilla extract
- 90g (1 cup) icing sugar
- Beat the butter and maple butter in a large bowl until soft.
- Add half of the icing sugar and beat until smooth.
- Add the remaining half of the icing and beat until well incorporated in the icing.
- Insert the butterfly whisk.
- Add all ingredients in the mixing bowl.
- Mix 30S/V3