Brooke Caison is currently a Food Editor at Delish, where she develops recipes and creates recipe videos. She started as a cook, writer, and hospitality expert with an eye for food trends and foolproof techniques. Outside of the kitchen, she hunts for food on the shrinking list of things she has not yet tried because life is too short not to try everything at least once.
Fall is the season where you can get away with adding maple to just about anything. Of all the sweet compound butters out there, maple butter is probably the easiest to make, and it has the power to bring a caramelized, nutty flavor to even the simplest foods. Spread this salty-sweet magic onto biscuits, pancakes, cornbread, a baked sweet potato, or even grilled carrots. If you’d like, you can swap the cinnamon for nutmeg or even ground allspice for an extra bit of warmth. This recipe is a great base to create whatever wild compound butter combo your heart desires.
Here are a few ideas to get you started:
Spicy maple butter: Swap 1 tablespoon maple syrup for 1 tablespoon of your favorite hot sauce.
Almond maple butter: Add 1/2 teaspoon almond extract.
Orange maple butter: Add 1/2 teaspoon finely grated orange zest.
Maple butter will keep in the refrigerator stored in an airtight container for 3 months or for up to 1 year in the freezer. If freezing, use an ice cream or cookie scoop to make smaller portions for easy defrosting.
Tried this recipe? Let us know how it went in the comments!
- Yields:
- 1 c.
- Prep Time:
- 5 mins
- Total Time:
- 5 mins
Ingredients
- 1 c.
(2 sticks) salted butter, softened
- 1/4 c.
dark maple syrup
- 1/8 tsp.
ground cinnamon
Directions
- Step 1In a small bowl, vigorously whisk butter, maple syrup, and cinnamon until thoroughly blended, fluffy, and smooth.
- Step 2Make Ahead: Butter can be made 6 months ahead. Store in an airtight container and refrigerate, or freeze up to 1 year.