To make whipped maple butter, beat a stick of softened butter with a pinch of salt until fluffy, then slowly beat in 2 to 3 tablespoons of maple syrup. Once the butter is soft, it takes about 10 minutes. Spread it on anything warm.
It's different from traditional maple cream (also called maple butter), which is only maple syrup that's boiled further, then cooled and stirred until creamy, with no butter or cream in it.
What you need
- 1/2 cup (1 stick) unsalted butter, softened
- 2 to 3 tablespoons pure maple syrup
- Pinch of fine salt
How to make it
- Leave the butter on the counter until it's soft, about 1 hour. It should dent easily when you press it but still hold its shape. If your syrup is in the fridge, measure it out now so it can come to room temperature too.
- Put the butter and salt in a medium bowl. Beat with an electric mixer on medium-high until pale and fluffy, 2 to 3 minutes.
- Turn the mixer to low. Add the maple syrup 1 tablespoon at a time, beating until each spoonful disappears before adding the next.
- Scrape down the bowl, then beat on medium-high for 1 minute more, until smooth and light.
- Taste, and add a little more salt if you like.
- Serve right away, or cover and refrigerate. Let chilled butter sit out for 15 to 20 minutes before spreading.
Which syrup to use
Dark is deep and robust, so the maple comes through all that butter. Amber is warm and smooth with caramel notes, and it makes a mellower spread that goes with everything. Not sure? Make it with Amber first, then try Dark next time.
Both are pure Vermont maple syrup with one ingredient, so this spread is just butter, maple and salt.
Tips
- Soft, not melted. Cold butter won't take in the syrup smoothly, and melted butter won't whip. Aim for room temperature.
- Go slow with the syrup. Add it a spoonful at a time. If the mixture looks curdled, the butter or the syrup was probably too cold. Let the bowl sit somewhere warm for a few minutes, then beat again.
- Use a hand mixer. One stick of butter is a small amount for a stand mixer. If you use one, scrape the bowl often, or double the batch.
- No mixer? Beat the butter with a sturdy wooden spoon. It won't get quite as fluffy, but it works.
- Salted butter works. Just skip the pinch of salt.
- Store it in the fridge. Covered, it keeps for about a week. It firms up when cold, so let it soften before spreading.
- Make it ahead. Spoon it into a small jar or ramekin for the table. Or roll it into a log in parchment paper, chill it, and slice off rounds as you need them.
What to spread it on
Warm biscuits, cornbread, toast, pancakes, waffles and French toast. Let a spoonful melt over roasted sweet potatoes or baked squash. For a little warmth, beat in a pinch of cinnamon with the salt.
