Description
This 2-Minute Maple Butter recipe is a quick and delicious spread combining softened salted butter with Grade A maple syrup, powdered sugar, and a touch of kosher salt. Perfect for slathering on toast, pancakes, or waffles, it offers a creamy, sweet, and buttery treat that can be whipped up in just minutes.
Ingredients
Scale
Ingredients
- 1 cup salted butter (softened)
- 1 1/4 cups maple syrup (Grade A)
- 1/4 cup powdered sugar
- 1/8 to 1/4 teaspoon kosher salt
Instructions
- Beat the Butter: In a mixing bowl, beat the softened salted butter until it becomes light and fluffy, which helps create a smooth, creamy base.
- Add Half Maple Syrup and Powdered Sugar: Very gradually add about half of the maple syrup along with all of the powdered sugar to the butter. Beat well to combine and incorporate air for a fluffy texture.
- Add Remaining Maple Syrup: Slowly add the remaining maple syrup in small increments, continuing to beat after each addition. Begin tasting towards the end to adjust sweetness according to your preference.
- Add Salt: Add kosher salt cautiously to balance the sweetness, then beat again to evenly distribute it throughout the mixture.
- Portion and Store: The mixture will yield approximately 2 and 2/3 cups, enough to fill two half-pint jars or one pint jar, with some leftover to enjoy immediately on toast or other breakfast items.
- Storage Tip: While this spread can be kept on the counter for a couple of days, it’s best to refrigerate it if you don’t plan to use it within a week, since real maple syrup requires refrigeration after opening.
Notes
- Use Grade A maple syrup for the best flavor and consistency.
- Adjust the amount of maple syrup to your preferred sweetness level.
- Softened butter is crucial to achieve a smooth texture—leave it at room temperature for about 30 minutes before starting.
- Keep the maple butter refrigerated if not consuming within a few days for freshness and safety.
- This spread is excellent on toast, pancakes, waffles, muffins, and even as a topping for desserts.
