Maple Butter
Creamy, luscious maple butter takes 1 minute to make and is deliciously usable in so many ways! You need very soft room temperature butter to whip easily.
Servings: 16
Calories: 120kcal
Equipment
Ingredients
- ½ pound unsalted butter two cubes, or dairy-free butter
- ⅓ cup amber or dark real maple syrup
Instructions
Maple Butter
- Allow butter to come to room temperature before whipping, about an hour or two. Unwrap it to facilitate softening.
- Add the very soft butter and maple syrup to a medium bowl and whip together until creamy, fluffy and smooth, about 1 minute. It's ready to serve, best at room temperature when soft.
Storing and Re-Using
- Maple butter lasts in the refrigerator 1-2 weeks or freezes for several months. If it is hardened in the refrigerator, to make it creamy and spreadable again, either leave it out on the counter for about an hour until soft, or briefly melt in the microwave on low power, pace back in the refrigerator until it begins to soldify again, then re-whip.
Notes
Fun flavor variations:
- Swap the maple for your favorite honey for honey butter.
- Add cinnamon for a cinnamon butter.
- Make vanilla bean butter by adding vanilla bean paste or ground vanilla bean.
- For a zero-sugar honey butter, use this monk-fruit based honey.
- For a zero-sugar maple butter use this monk-fruit based maple syrup.
- Combine these flavors! Vanilla, cinnamon, and maple, delish!
Nutrition
Serving: 1tablespoon | Calories: 120kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 2mg | Potassium: 18mg | Sugar: 4g | Vitamin A: 354IU | Calcium: 11mg | Iron: 0.01mg