Homemade Maple Cream (Whipped Maple Butter)
Maple cream is a delicious transformation of pure maple syrup into a smooth, spreadable treat with a texture similar to peanut butter. The end result is a creamy, thick spread with that unmistakable maple flavour, perfect for topping toast, matcha pancakes, waffles, or (of course) a matcha latte!
Servings: 3 cups
Equipment
- stand mixer
- Pot
- candy thermometer
Ingredients
- 2 cups pure maple syrup
Instructions
- Add maple syrup to a pot and boil until 235F is reached. Make sure the maple syrup reaches this temperature and use a candy thermometer to measure.
- Immediately transfer mixture into stand mixer bowl if using. Prepare an ice bath and drop the stand mixer bowl in until it cools to at least 60F, again using the thermometer to measure. Alternatively, you can throw the mixture into the freezer for an hour or so. Once again, reaching this temperature is key to ensuring proper results. Your maple cream will separate if not.
- Once the mixture has chilled, let it come completely to room temperature. This is an essential step for ensuring less separation/crystallization in the final product, so be sure to be patient before you start to whip.
- Beat the maple syrup with a paddle attachment in a stand mixer for 30 minutes, until opaque, creamy in colour and fluffy.
- Transfer this mixture to a jar and store in an air tight container at room temperature. If the mixture separates, you can re-whip.
Notes
- Use a candy or digital thermometer. Hitting precise temperatures is key to transforming your syrup into cream. The thermometer is your best friend for this recipe.
- Cooling the syrup fully is an essential step for consistency, so give it the time it needs to reach the correct temperature before whipping.
- If your maple syrup isn’t turning creamy, it might be because it didn’t reach the right temperature during heating or cooling. Double-check with your thermometer to ensure accuracy - 235F for heating and 60F for cooling are essential. If it still doesn’t cream, try re-chilling to 60F and whipping again.
- A grainy texture usually means the syrup wasn’t fully cooled or whipped at the right temperature. To prevent this, make sure the syrup cools all the way to room temperature before whipping. If you’re still seeing crystals, let the cream rest at room temperature and whip it again to smooth things out.