I adapted this recipe to suit my needs. It has a mild maple flavor that isn’t overpowering and pairs well with butter pecan cake. This is great as a filling, but I wouldn’t use it to cover a whole cake.
4 C powdered sugar
1 C butter, softened
2 tsp vanilla
2 TB milk
1/4 C 100% REAL maple syrup (NOT pancake syrup!)
Cream butter; slowly blend in vanilla and milk. Mix in powdered sugar, 2 cups at a time. Blend in maple syrup until light and fluffy. Add more milk if needed to make it thinner. Yields 3 cups.