Whipped Maple Butter

Maple Butter

Maple is one of my favorite cold weather flavors. It has a unique, rich flavor and a caramely sweetness that you can’t find anywhere else. This year, I’ve noticed that the price for pure maple syrup has gone up quite a bit, due to there being a bit of a drop off in the supply. It’s not going to keep me from buying it, since pancakes and waffles just aren’t the same without a drizzle on top, but I may use it a bit more sparingly in other areas.

One of my favorite things to do with maple syrup is to make it into a compound butter, whipping it up with softened butter and a pinch of salt to create a flavored spread. It doesn’t take much maple syrup to flavor a half-cup of butter, and that butter can be used to infuse the maple flavor into a variety of things. It tastes great on top of mashed sweet potatoes, for instance, but is fantastic on toast and even on a bowl full of oatmeal. I recommend making a batch and keeping it in the fridge. I’m sure you’ll find many good uses for it – I know I do!

Whipped Maple Butter
1/2 cup unsalted butter, softened
3 tbsp maple syrup
1/4 tsp salt, or to taste

Combine all ingredients in a small mixing bowl and beat until smooth and fluffy. Transfer butter to a 6-oz ramekin and chill until ready to serve.
Even chilled, this butter is more spreadable than regular butter because of the air beaten into it, but it is best when it is nearing room temperature.

2 comments

  1. Nice and simple. I bet this would go great on some pumpkin bread or muffins!

  2. I made this today and tried it on a plain baked sweet potato . . . it was absolutely wonderful! I am one who does not like the cinnamon/sugar topping restaurants always try to put on their baked sweete; I just prefer butter. But, the maple syrup added just the right touch of sweetness to it.

    I will definitely be keeping this recipe, and using it a lot!

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