Maple Butter
This homemade maple butter recipe combines unsalted butter, pure maple syrup, and cozy spices into a rich, whipped spread perfect for toast, rolls, or gifting.
Servings: 1 cup
Calories: 100kcal
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- Dash of nutmeg
- Dash of salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, whip butter on medium speed until light and fluffy.
- Add maple syrup, cinnamon, nutmeg, and salt. Mix on low speed until combined, then increase to medium-high and whip until smooth.
- Transfer to an airtight container like a mason jar. Store in fridge; bring to room temp before serving for spreadable consistency.
Notes
- Use room temperature butter: Soft butter whips beautifully and creates that creamy, cloud-light texture. Cold butter won’t blend evenly with the maple syrup.
- Choose pure maple syrup: Real maple syrup gives a natural caramel-like flavor that pairs perfectly with the butter — skip the imitation stuff for best results.
- Add a touch of warm spice: A sprinkle of cinnamon or pumpkin pie spice turns it into a cozy fall treat for biscuits, pancakes, or fresh rolls.
- Whip until fluffy: Mix on medium-high speed for 2–3 minutes until it looks pale and airy. A hand mixer or stand mixer with the whisk attachment both work well.
- Storage: Keep your maple butter in a small glass jar with a tight-fitting lid. It’ll stay fresh at room temperature for 2–3 days, or refrigerate for up to 2 weeks.
- Bring to room temp before serving: Chilled butter firms up; letting it soften before serving brings back that spreadable, silky texture.
- Use it anywhere: Spread over homemade rolls, pancakes, or waffles, or melt it onto baked sweet potatoes or warm banana bread.
- For gifting: Spoon into small jars and add a simple tag — a thoughtful, from-scratch treat that feels special but only takes minutes to make.
Nutrition
Calories: 100kcal
