Maple Butter

By Brooke CaisonPublished: Oct 4, 2022

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PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON

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!

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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

1. Step 1In a small bowl, vigorously whisk butter, maple syrup, and cinnamon until thoroughly blended, fluffy, and smooth.
2. Step 2Make Ahead: Butter can be made 6 months ahead. Store in an airtight container and refrigerate, or freeze up to 1 year.

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preview for These Sweet Potato Biscuits Are Pillowy And Packed With Flavor

PHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON

Brooke Caison

Food Editor

Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.