Want to know how to make maple butter? Now you can, with just 3 ingredients, 10 minutes and no cooking! This recipe for whipped, maple flavoured butter is perfect spread on toast, crumpets, dinner rolls or dolloped on top of pancakes. You can even add it to grilled meats!
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
- n a deep mixing bowl, using an electric beater, whip the butter for 5-6 minutes until it looks lightened and whipped. Start on low and slowly work up to higher speeds as the butter softens. Scrape down the sides of the bowl often.
- 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.
- Optional: Transfer the whipped butter to piping bag fitted with a star tip and pipe small stars of butter onto a baking tray lined with baking paper. Freeze until firm.
- 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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