I originally created this maple butter recipe to top my Apple Cinnamon Pancakes. It’s rich and full of maple flavour with a nice salty kick so you can use this on sweet and savoury treats.
What is maple butter
It’s important to note there are two types of maple butter.
- The one also known as maple cream is nothing but maple syrup, heated on the stove then mixed vigorously until it turns creamy in colour. It sets to a spread consistency.
- This recipe is a whipped butter with maple syrup added giving you an amazingly maple flavoured butter. This recipe is also less sweet than maple cream since it is a combination of butter and maple syrup as opposed to all pure maple syrup.
How to make maple butter
Here’s what you’ll need: A deep mixing bowl, a handheld electric beater or wooden spoon & whisk if you want to whip it manually, the ingredients and something to store it in. Optionally, have a piping bag and tip on hand to pipe little butter pats as shown above.
- Whip the butter: Your butter should be room temperature but not softened so much that it’s greasy. Whip it in a deep bowl (to stop butter flying everywhere), scraping down the sides regularly, until it looks lightened and airy. Depending on your beater, this could take 5-6 minutes.
- Add the maple syrup and salt: Beat this in, for another minute or two until it’s all combined.
- Optional – pipe it: I love piping this butter into cute little stars. They’re small and already perfectly portioned and just look extra pretty. Nice if you’re serving these up to guests but a little luxury just for yourself. Pipe them onto a baking tin lined with baking paper and place them in the freezer until firm.
- Store them: I like to use little Weck preserving jars for storing this maple butter. They’re airtight and are also pretty placed straight on the table.
Pro tips for homemade whipped butter
- Use pure maple syrup – (Grade A if you can get it). I use this Queen Pure Canadian Maple Syrup
- Cut the butter into pieces first and make sure it’s soft to the point that it dents without too much pressure but not so soft that it has become greasy.
- A deep mixing bowl is important as the soft butter can fly off the electric beater and you’ll be finding it all around your kitchen for days.
- An electric mixer is super helpful as it makes the process quick but you can beat by hand – it will just take a lot longer and some arm strength. You can use a stand mixer with a whisk attachment too.
- Scrape down the sides of the bowl regularly so that the butter is softening and whipping evenly.
- In the fridge: Maple butter should be stored in the fridge and will technically keep as long as the expiration on the butter. I prefer to use it within a month or so though.
- In the freezer: If you want to keep it longer or don’t use it often, store it in the freezer for up to 6 months. After this it will start to taste stale. Make sure it’s in a double zip lock bag or a bag inside an airtight container to prevent it soaking in any freezer smells. Freezing is a great option if you use the piped pats method as these will soften again very quickly.
- Perfect on pancakes – try these Apple Cinnamon Pancakes or Easy Fluffy Pancakes
- Simply spread on toast, crumpets or English muffins
- On Scones – try these chocolate scones or these savoury cheese and herb scones
- Delicious on corn bread and biscuits too
- Add pieces to the top of grilled meats or corn while still hot
- Add some to the pan next time you’re frying bacon
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How to make Maple Butter
- 113 g unsalted butter, room temperature (1/2 cup / 1 stick)
- ¼ cup pure maple syrup (60ml)
- ¼ teaspoon salt
- Add the maple syrup and salt and beat for another minute or so, remember to scrape the sides of the bowl down a couple of times, until well combine.
- Transfer the butter to an airtight container or preserve jar.
- This recipe makes about 2/3 cup of maple butter.
- If using salted butter, don't add the salt
- Store in the fridge for a month or more. Store in the freezer up to 6 months. Always store in a good airtight container.
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