※ Maple (Syrup) Butter

Anybody who knows me, knows how much I love pancakes / crepes. We have them weekly in our household. Always looking for different ways to have them. Below is one of my all time favourite butters. You can spice up the recipe by adding 1/2 teaspoon of cinnamon, all depends on your taste really.

INGREDIENTS

1 cup heavy whipping cream

¼ teaspoon maple extract**

3 tablespoons pure maple syrup

Pinch of salt

METHOD

1. Add your cream to the bowl of an electric mixer fitted with the whisk attachment. It is good to start with a cold bowl (refrigerate for about 15 minutes) and very cold cream. Beat until past the “whipped cream” stage, about 8 minutes. The mixture will reduce in size from when it looks like whipped cream.

2. Add the maple extract, syrup, and salt. Beat an additional two minutes until combined.

3. Place in an air-tight container and chill until ready to use. Store in refrigerator.

Makes: approx 1 to 1 ½ cups of maple butter

As far as I'm concerned, you really have to go natural with maple (or any other) extract. There really is a huge taste difference, and the type of base that the extract is made out of makes a huge difference too. 

** Maple extract is one of a group of concentrated flavorings used in food preparation. As with essences, liquid extracts like maple extract can be kept indefinitely when stored in an airtight container in a cool dark place. This is why extracts are often sold in very dark brown bottles.


Maple extract, as with all extracts, and essences as well, is used to add flavor without adding significant volume or altering the consistency. So maple extract can provide maple flavor as a substitute for adding a larger amount of maple syrup, maple sugar, maple honey, maple cream or butter, or maple-flavored syrup, a substitute that is usually made primarily of corn syrup.