Description
Transform your breakfast with this creamy, sweet, and slightly salty maple butter. Perfect for slathering on warm sourdough toast, stirring into hot oatmeal, or glazing roasted sweet potatoes, this simple spread tastes like a cozy mountain getaway. Made with real Grade A maple syrup and high-quality butter, this recipe creates a light, fluffy, and spreadable treat that is far superior to any store-bought alternative. It is an easy, four-ingredient delight that keeps beautifully in the fridge and makes a wonderful homemade gift.
Ingredients
1 cup salted butter, softened
1 1/4 cups Grade A maple syrup
1/4 cup powdered sugar
1/8 to 1/4 teaspoon kosher salt
Instructions
Place softened butter in a medium mixing bowl.
Beat butter on medium-high speed until pale, light, and airy.
Gradually add the powdered sugar while continuing to mix until fully incorporated.
Slowly pour in about half of the maple syrup while the mixer runs on low speed.
Beat well until the syrup is completely absorbed into the butter.
Continue adding the remaining maple syrup gradually while mixing.
Add the kosher salt and whip until the mixture is uniform and fluffy.
Notes
Ensure butter is at room temperature to prevent separation.
Store in an airtight container in the refrigerator for up to three weeks.
If the mixture appears to separate, continue beating; the emulsion will stabilize as it incorporates.
Avoid using pancake syrups as they contain artificial ingredients that will not emulsify properly.
- Prep Time: 10
- Category: Breakfast
- Method: Whisking
- Cuisine: American