Maple Butter Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it transforms simple butter into something truly special. The maple syrup reduces into a thick, caramel-like consistency that blends perfectly with whipped butter. A touch of cinnamon and salt balances the sweetness, making it versatile enough for breakfast, snacks, or even holiday gifting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 tablespoons (1 stick) unsalted butter
1/2 cup dark or robust maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Directions

I let the butter sit at room temperature until softened. Meanwhile, I simmer the maple syrup in a saucepan over medium heat, then reduce to medium-low and cook for 10–12 minutes until it thickens and reduces by about a quarter. I let it cool completely for 20–25 minutes.
In a large bowl, I beat the softened butter until creamy, then add the cooled maple syrup, salt, and cinnamon. I whip until the mixture is fluffy and lighter in color.

Servings and Timing

This recipe makes about 3/4 cup of maple butter. Prep takes 5 minutes, cooking 11–15 minutes, plus cooling time of about 25 minutes, for a total of 40–45 minutes.

Variations

Sometimes I add a splash of vanilla extract for extra warmth. For a nutty twist, I mix in finely chopped pecans or walnuts. I’ve also added a pinch of nutmeg or cloves when I want a stronger spiced flavor.

Storage/Reheating

I refrigerate maple butter in an airtight container for up to 1 week or freeze for up to 1 month. If it separates a little, I let it come to room temperature and re-whip until smooth. Frozen maple butter thaws best overnight in the fridge before re-whipping.

FAQs

Can I use salted butter instead of unsalted?

Yes, but I reduce or omit the added salt so it doesn’t become too salty.

Do I have to reduce the maple syrup?

Yes, reducing thickens it and deepens the flavor. If I skip this step, the butter won’t be as creamy.

Can I make this without cinnamon?

Yes, I sometimes leave it out for a pure maple flavor.

What’s the best way to serve maple butter?

I love it on pancakes, waffles, biscuits, toast, muffins, or even roasted vegetables.

Can I double the recipe?

Yes, I often double it if I want to store extra or make gifts.

What type of maple syrup works best?

Dark or robust maple syrup gives the strongest flavor, but any pure maple syrup works.

Can I whip it by hand?

Yes, I use a whisk and some elbow grease, though a mixer makes it easier.

Will it harden in the fridge?

Yes, it firms up but softens again at room temperature.

Can I use this as frosting?

Yes, it works beautifully on cinnamon rolls, quick breads, or pumpkin muffins.

How long does it last at room temperature?

I keep it refrigerated for food safety, but if serving, I let it sit at room temperature for up to 2 hours.

Conclusion

This maple butter is one of my favorite simple recipes because it elevates everyday meals with minimal effort. I love its creamy, spiced sweetness and how versatile it is for both sweet and savory pairings. Whether I spread it on warm bread or use it as a topping for pancakes, it always feels like a treat.