Traditional maple butter, more commonly called maple cream, requires heating syrup to just the right temperature, cooling it to just the temperature, then beating it to a creamy, thick consistency.  This simpler version still makes a delicious spread for toast, muffins and sweet breads.

Maple Butter Ingredients:

1/2 cup butter (softened)

Pinch of salt

1/4 cup pure maple syrup

Instructions:

In a food processor or with an electric mixer, whip the butter and salt until light and fluffy.  With the motor running, slowly pour the maple syrup through the feed tube of the food processor until the syrup is well incorporated.  If using an electric mixer, dribble the syrup into the butter while beating constantly.  Adding the syrup slowly and beating constantly will prevent the mixture from separating.  The spread may be refrigerated, in a covered container, for up to 3 weeks.

Notes:

Yields about 3/4 cup

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich