Maple Butter Recipe
Make Maple Butter Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Maple Butter
Method
Maple Butter
- 1
Soften butter
Remove the unsalted butter from the refrigerator 30–60 minutes before making the maple butter so it becomes soft but still cool. If short on time, cut the butter into ½-inch cubes to speed softening.
- 2
Warm maple syrup (optional)
Pour the pure maple syrup into a small microwave-safe bowl or small saucepan and warm gently until just lukewarm (about 20–30 seconds in the microwave or over very low heat). Warming helps the syrup incorporate smoothly but do not boil.
- 3
Combine ingredients
Place the softened butter cubes into the bowl of a stand mixer fitted with the paddle attachment or into a large mixing bowl if using a hand mixer. Beat on medium speed for 30–45 seconds until the butter becomes lighter in color and slightly airy.
- 4
Add maple syrup and flavorings
With the mixer running on low, slowly drizzle the warmed (or room-temperature) maple syrup into the butter so it emulsifies. Add the fine sea salt, vanilla extract (if using), and lemon juice (if using). Continue beating on medium speed for another 1–2 minutes until the mixture is completely smooth and homogenous.
- 5
Adjust texture and sweetness
If you want a firmer or more intensely maple-flavored butter, add the optional maple sugar or powdered maple and beat for 30–45 seconds to fully incorporate. Taste and adjust salt or maple as desired, adding up to another ¼ tsp salt or another ½ tbs maple sugar in small increments.
- 6
Chill to set
Transfer the maple butter into a small jar or airtight container, smoothing the top with a spatula. Refrigerate for at least 30 minutes to firm up and allow flavors to meld. For a spreadable but slightly firmer butter, chill 1–2 hours. Maple butter will firm more in the refrigerator but soften again at room temperature.
- 7
Serve and store
Serve at room temperature for easy spreading on toast, pancakes, muffins, or roasted vegetables. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight and bring to room temperature before serving.