This whipped maple butter is the perfect accompaniment to pancakes, waffles, muffins, and more. Basically, you’re going to want to put it on all the things! And lucky for you, it takes just 5 minutes to whip it up.
When you think of compound butter, you probably think of butter with chives, herbs, or garlic for slathering onto warm bread or corn-on-the-cob. But sweet compound butter is a thing too! We’ve shared honey butter, orange honey butter, and maple cinnamon butter, but this maple butter recipe is absolutely perfect for fall.
Just imagine: a pat of maple butter melting over fried apples, spread onto a toasted slice of raisin bread, or dressing up pumpkin pancakes. Add a homemade pumpkin spice latte (and maybe your favorite fuzzy sweater) and you’ve got maximum fall coziness.
About this maple butter recipe
You only need 4 ingredients to make homemade maple butter, and about 5 minutes of time. Once you mix it up, it will keep in the fridge for up to 2 weeks, so you can keep it on hand for slathering on everrrrything.
Ready to make some fluffy, creamy, dreamy whipped maple butter? (You were born ready!)
What you need
- Unsalted butter – Let this soften at room temperature so it’s easy to whip into a creamy consistency.
- Pure maple syrup – Don’t use pancake syrup! A dark maple syrup will give you the best flavor, but amber is fine too.
- Confectioners’ sugar – This helps ensure a super smooth texture and keeps the maple butter from separating.
- Salt – If you use salted butter, you can omit this.
How to make it
Soften the butter. About an hour before you plan on making the recipe, take the butter out of the refrigerator and let it sit on the counter.
Combine the ingredients. In a mixing bowl, combine all of the ingredients with an electric mixer or a fork. Blend until smooth.
Tip: Using a mixer will give your maple butter a light, fluffy whipped consistency, but if you don’t have one, a fork is just fine.
You can use maple butter for spreading onto bread, pancakes, waffles, and more! It’s especially good with desserts and breakfast foods.
Maple cream is a creamy spread made only with maple syrup, while maple butter is made with dairy butter and maple syrup.
Yes, maple butter needs to be stored in the refrigerator to keep it fresh.
How to use maple butter
Here are all of our favorite ways to use this whipped maple butter:
- Pancakes, especially our apple butter pancakes, pumpkin pecan pancakes, and banana nut sheet pan pancakes.
- Quick breads and muffins
- Baked sweet potatoes
- Bagels, especially sweet bagels like cinnamon raisin
Make Ahead Ideas
Maple butter will last for about 2 weeks in the refrigerator, so it’s perfect for making in advance. If you’re making it for a party, you can divide it into small silicone candy molds to make shapes, then take them out just before serving.
Store your maple butter in an airtight container, or scoop it onto a piece of plastic wrap and roll it into a log before refrigerating.
Let the maple butter sit at room temperature for an hour or two before you use it so it’s soft and spreadable.
More topping and spread recipes
Get the Recipe: Maple Butter Recipe
- 1/2 cup unsalted butter, softened
- 2 tablespoons pure maple syrup
- 2 tablespoons confectioners sugar
- pinch salt
- In a bowl, combine all ingredients with an electric mixer or a fork. Blend until smooth.
- Serve immediately or store in fridge. Take out 1-2 hours before serving so that it can soften.
- The confectioners’ sugar helps ensure a super smooth texture and keeps it from separating.
- If you want to use salted butter, omit the salt.
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