This Whipped Maple Butter Recipe is incredible on biscuits, toast, or dinner rolls. Only 2 ingredients (3 if you count salt). Learn how to make maple butter in 5 minutes using either a stand mixer or electric hand mixer!
Two years ago, I had the opportunity to spend time in New England with my friend Carrie.
She lives in New Hampshire, and while I was visiting, we took a road trip to Burlington, Vermont. As we made stops along the way, I sampled a variety of incredible maple syrups (and ciders and sour beers, which are my favorite).
By the end of the trip, I had a new maple syrup obsession.
I no longer buy it from the grocery store; I’m now a maple syrup snob who will only order from New England shops.
It’s SO GOOD. (Seriously, try Ben’s Sugar Shack). I think I currently have 3 maple syrup varieties in my fridge.
Maple Butter vs. Maple Cream
Before we dive in, I want to avoid any confusion, especially if you came here expecting a different recipe.
The terms maple butter and maple cream are often used interchangeably (which isn’t wrong), but they can also technically be two different things.
This recipe is butter whipped together with maple syrup for an incredibly rich and wonderful topping.
Maple butter is sweet with just a touch of salt to enhance and balance the flavor, and it’s also easier to prepare than traditional maple cream.
Maple cream is prepared using only maple syrup and a touch of heavy cream or oil; there’s no butter.
True maple cream is cooked on the stovetop and then whipped to a creamy texture. It’s also often referred to as maple butter because of its spreadable consistency, which is why the terms overlap.
Because it’s almost 100% pure maple syrup, maple cream is sweeter and slightly less rich, since there’s no actual butter.
If you’re looking for a maple cream recipe, I recommend checking out this version on Food52 from my friend Carey.
She lives in Vermont and knows what’s up!
- Maple Syrup
- Unsalted Butter
- Kosher salt
How to Make Maple Butter
This is so easy. You can use either a stand mixer or electric hand mixer, but I opted for the hand mixer for these photos.
Step 1: Whip room temperature butter until pale and fluffy
If you use a stand mixer, I recommend using the whisk attachment. However, the paddle attachment will also get the job done.
Step 2: Add maple syrup and salt
In the recipe ingredient list, I’ve provided a range of maple syrup and salt so you can adjust the flavors to your own personal preference. Start with the lowest amount, then you can add more if desired.
To avoid splattering, start with the mixer on a lower speed and then slowly work up to high speed as the ingredients blend.
Step 3: Serve (or store for later)
You can tell the maple butter is ready when the ingredients are smooth and fluffy. Transfer to a serving dish if you plan to serve immediately, or use an airtight container to store the maple butter in the refrigerator.
I like using a mason jar for storage since it works as both a whimsical serving dish and a storage container.
If you don’t like maple syrup (no judgment), or if you want to try mixing things up, you can also prepare this recipe with liquid sweeteners like honey or agave nectar.
I haven’t tried preparing maple butter with a butter substitute like Earth Balance, but that will probably work as well.
There are so many ways to use this recipe! It’s a great condiment to serve alongside breakfast, brunch, or dinner. Here are a few of my recipes you might pair it with:
- Buttermilk Biscuits
- Pumpkin Dinner Rolls
- Yogurt Pancakes
- Sweet Potato Biscuits
- English Muffins
- Whole Wheat English Muffins
More Maple Syrup Recipes
If you love this recipe, be sure to check out my Candied Pecans, Bacon Jam, Baked Oatmeal Cups, and Pumpkin Granola with Pecans and Cranberries.
You can also see my full archive of maple syrup recipes here!
Whipped Maple Butter
This Whipped Maple Butter Recipe is incredible on biscuits, toast, or dinner rolls. Only 2 ingredients!
- 8 ounces unsalted butter, room temperature
- 3/4 - 1 cup maple syrup (Grade A recommended)
- 1/4 - 3/4 teaspoon kosher salt
Place the butter in a stand mixer fitted with the whisk attachment. You can also use a medium to large-sized bowl with an electric mixer.
Whip the butter on high speed until pale and fluffy, 1-2 minutes. To avoid splatter, start with a lower speed and slowly increase.
With the mixer off, add 3/4 cup of maple syrup and 1/4 teaspoon salt.
Whip until the ingredients are evenly combined.
Taste and add more maple syrup and/or salt if desired.
Transfer to an airtight storage container of your choice (I used a small Weck mason jar). Serve immediately, or store in the refrigerator for several months.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 82mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
OMG YES! This is my new favorite thing to slather on banana muffins – thank you!
Lucy Parissi says
Both maple butter and maple cream are new on me. I particularly like the idea of your butter though – so simple to make yet a great way to elevate breakfast pancakes and waffles.
Carol Hoyt says
It’s separated?!!! So I put it in the fridge and will redo when it is a little chilled… don’t know why..
Jennifer Farley says
Hmmmm… what temperature was the maple syrup? Mine was cold and I didn’t run into issues, so I didn’t recommend using room temperature syrup. However, separation is often an issue of clashing temperatures, so that’s the first thing that pops to mind.
Carol Hoyt says
Syrup was cold… butter not. I’ll mix again.
Judi Bacchi says
Made this today!!! Delish recipe!!! How long can you store it?
Jennifer Farley says
I’m so glad you like it! Butter and maple syrup have a long fridge shelf life, so you can keep it for as long as you’d store them in the fridge on their own :)
Mine separated also :( so I tried refrigerating but after a half hour it still wouldn’t come together. I was impatient so I heated it on the stove slightly and whipped it with a fork until smooth and popped it in the freezer for another half hour and it firmed up beautifully. Served it on sweet potatoes Yum!
Jennifer Farley says
Butter usually separates when the ingredients start at different temperatures. Luckily there’s always a way to bring it back together!
I have made maple butter and loved it. What other flavors can you make butter