This Kevin Bacon frosting recipe is a playful name for maple-bacon buttercream: smooth, sweet frosting with crisp bacon for a salty, smoky finish. It works best piped or spread on sturdy bakes, with the bacon added close to serving so it stays crunchy.
Ingredients
- 6 thick-cut bacon slices, about 6 oz (170 g)
- 2 tbsp (28 g) rendered bacon fat, cooled but still soft; if the bacon yields less, make up the difference with butter
- 1 cup (227 g) unsalted butter, softened to room temperature
- 4 cups (480 g) powdered sugar, sifted if lumpy
- 3 tbsp (45 ml) pure maple syrup
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.75 g) fine salt, plus more to taste if needed
- 2–4 tbsp (30–60 ml) heavy cream or milk, as needed for consistency
Instructions
- Cook the bacon. Arrange the thick-cut bacon in a cold skillet in a single layer. Set the pan over medium heat and cook for about 12–15 minutes, turning occasionally, until deeply browned and crisp. The time varies with slice thickness and the pan, so use appearance as a guide as well as the clock. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; use a food thermometer to check the thickest piece, then let the bacon rest for 3 minutes. Transfer it to a paper-towel-lined plate and reserve the rendered fat.
- Measure and cool the fat. Pour the warm drippings carefully through a fine strainer into a heat-safe cup. Measure 2 tablespoons (28 g) and let it cool until soft and opaque, not hot or liquid. If you have less, add softened butter to reach the amount. Leave the cooked bacon on the plate or a rack for about 15 minutes, until completely cool; warm bacon can melt the finished frosting.
- Make the buttercream base. Put the softened butter and cooled bacon fat in a large bowl. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, scraping the bowl once, until smooth and a shade lighter. If the fat is grainy or firm, give it a few minutes at room temperature and beat again. Starting with evenly softened fats helps prevent little lumps.
- Add sugar and flavorings. Add the powdered sugar in three additions, mixing on low after each one to avoid a cloud of sugar. Add the maple syrup, vanilla, and salt. Once the sugar is mostly incorporated, beat on medium for 1–2 minutes, scraping the sides and bottom. The frosting should look thick and creamy, without visible pockets of dry sugar.
- Adjust the texture. Beat in 2 tablespoons (30 ml) cream or milk. If the frosting is too stiff to spread, add more liquid 1 teaspoon (5 ml) at a time. If it feels loose, add powdered sugar a few tablespoons at a time. Beat briefly after each adjustment; overmixing can make buttercream soft and airy rather than smooth and easy to pipe.
- Chill, then add the bacon. Cover the bowl and refrigerate the frosting for 20 minutes to firm it slightly, then stir or beat it briefly to restore a spreadable texture. Chop the cooled bacon into small pieces. Fold about half through the frosting just before serving, and save the rest for the top. For a clean piping finish, leave all the bacon out of the bag and use it as a topping instead.
Tips
- Keep the fats cool, not cold. Butter and bacon fat should be soft enough to blend, but not oily or melted. If either is too warm, the frosting may turn slack; chill the bowl for 10 minutes, then beat again. If the butter is cold and hard, the mixture can stay lumpy even after prolonged mixing.
- Use real maple syrup sparingly. The recipe uses a measured 3 tablespoons (45 ml) to add maple flavor without making the buttercream too loose. Pancake syrup can work in a pinch, but its flavor is sweeter and less distinctly maple. Do not pour in extra syrup to intensify the flavor; use a small amount of maple extract instead, if desired.
- Keep bacon crisp until the last moment. Bacon releases moisture as it sits in frosting, so fold it in shortly before serving or sprinkle it on top. Small, evenly chopped pieces distribute more easily than large chunks and are less likely to tear a cupcake or cake as someone bites into it.
- Adjust sweetness and salt carefully. Bacon, bacon fat, and salted butter all vary in saltiness. This recipe starts with unsalted butter and a small amount of added salt; taste before adding more. If the frosting is too sweet, a pinch of salt can sharpen the flavor, but adding extra bacon fat is not a good fix because too much can make the texture greasy.
Serving Suggestions
This batch makes enough to frost 12 cupcakes generously, or to spread over one 9-by-13-inch (23-by-33-cm) sheet cake in a moderate layer. It is also suitable for a two-layer 8-inch (20-cm) cake if you use a restrained filling layer and finish the top and sides simply. The frosting is rich, so a thin, even layer often tastes better than an extra-tall swirl.
Try it on chocolate cupcakes, brownies, spice cake, or a plain yellow cake where the maple and smoky notes can stand out. For a party, pipe the frosting onto completely cooled bakes, then add a small pinch of crisp bacon to each portion. A few thinly sliced scallions or a light dusting of black pepper can make a savory-leaning garnish, but use them only if they suit the cake and the guests. Keep the bacon topping separate until close to serving time.
Variations
Make it without bacon pieces. For a smoother buttercream, leave out the chopped bacon and use the measured bacon fat in the base. The flavor will be subtler and the texture easier to pipe. If you also want to avoid bacon fat, replace it with the same amount of softened butter; the result will be maple buttercream rather than bacon-flavored frosting.
Try a maple-pecan finish. Top each frosted cupcake with a little toasted, finely chopped pecan alongside or instead of the bacon. Toast the nuts in a dry skillet over low heat, stirring often, until fragrant, then cool completely. Pecans add crunch and a nutty taste, but they do not replace the smoky-salty quality of bacon.
Add a little heat or coffee. A small pinch of cayenne gives the sweet-and-salty frosting a gentle warmth; start with 1/16 teaspoon and taste before adding more. For a darker, less sweet-tasting pairing with chocolate cake, dissolve 1 teaspoon (2 g) instant espresso powder in the maple syrup before mixing it in. These additions change the flavor balance, so keep the bacon topping light.
Make it dairy-free. Use a firm plant-based butter block intended for baking, not a soft tub spread, and use an unsweetened plant milk in place of cream. Bacon fat is not suitable for a dairy-free version, so replace it with more plant-based butter. The frosting may be softer and the maple flavor more prominent; chill it before piping and check the product labels for dietary needs.
Storage and Reheating
Because it contains cooked bacon, keep frosted cupcakes or cake refrigerated and refrigerate them within 2 hours of serving. Store covered for up to 3–4 days; the frosting remains usable, but bacon folded into it gradually softens. For the best crunch, store extra crisp bacon in a separate airtight container in the refrigerator and add it to portions just before serving. Keep unfrosted frosting in a sealed container in the refrigerator for up to 4 days.
To store the frosting longer, freeze it in an airtight container for up to 2 months for best quality, without the bacon pieces. Thaw it overnight in the refrigerator, then let it sit at room temperature until pliable and beat briefly until smooth. If it looks separated, continue beating for a short time; add a teaspoon of cream only if it remains too stiff. Do not microwave or otherwise reheat buttercream, because melted butter can leave it greasy and difficult to restore. Bring a frosted dessert out shortly before serving, but return leftovers to the refrigerator within 2 hours.
Frequently Asked Questions
Does this frosting taste strongly of bacon? The flavor is savory and lightly smoky rather than like a piece of bacon in every bite. Bacon fat seasons the buttercream throughout, while the chopped bacon gives occasional salty, crisp bites. For a gentler flavor, omit the bacon pieces; for a more pronounced topping, add a little more crisp bacon at serving rather than increasing the fat.
Can I make the frosting without bacon fat? Yes. Replace the 2 tablespoons (28 g) bacon fat with 2 tablespoons (28 g) softened unsalted butter. The frosting will still have maple flavor, but it will no longer have the subtle smoky note from the drippings. You can use a small amount of smoked salt if you want a hint of smoke, but add it a pinch at a time because it can quickly make the frosting too salty.
Can I make it ahead? You can prepare the buttercream base up to 4 days ahead and keep it covered in the refrigerator, or freeze it for up to 2 months. Thaw frozen frosting in the refrigerator and beat it smooth before use. For the best texture, cook and chop the bacon separately, refrigerate it, and add it shortly before serving instead of mixing it into frosting that will sit overnight.
Why is my frosting runny or greasy? The fats may have been too warm, or too much maple syrup or cream may have been added. Chill the bowl for 10–15 minutes and beat the frosting again. If it is still loose, beat in powdered sugar a few tablespoons at a time. If it feels greasy, stop adding liquid and let the mixture cool; then beat briefly. Avoid adding more bacon drippings as a shortcut to stronger flavor.
Will this frosting work for piping? Yes, once chilled and beaten briefly, it can pipe simple swirls, shells, or borders. Keep bacon pieces out of the piping bag because they can block the tip and create rough edges. Pipe the frosting first, then scatter a small amount of chopped bacon on top. If the frosting softens while you work, chill it briefly rather than adding a large amount of extra sugar.
Can I use it on a warm cake? No. Let cakes, brownies, and cupcakes cool completely before frosting; even a slightly warm surface can melt the butter and make the topping slide. If you are short on time, cool the bake on a rack and avoid frosting it until the center and underside are no longer warm. The finished frosting is also easiest to spread when cool but still soft enough to move.
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