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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Butter

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Easy Maple Butter
Maple Butter
Maple Whipped Butter
Cinnamon Maple Butter
Cranberry Maple Butter
Maple Nutmeg Butter
Maple-Pecan Butter
Spiced Maple Butter
Maple Pepper Butter and Glaze


 

Easy Maple Butter

Ingredients:
  • ¼ cup soft butter
  • ¼ cup maple syrup
Directions: In a mid-size bowl, whip butter until creamy. Gradually add the maple syrup and whip until the mixture is smooth. This maple butter is delicious served on waffles or spread on thin, rolled crepes.


 

Maple Butter

Ingredients:
  • 1 cup butter, unsalted, softened
  • 1 tsp lemon rind, grated
  • ½ tsp nutmeg
  • 2/3 cup maple syrup
Directions: In bowl, combine butter, lemon rind and nutmeg; beat until light and fluffy. Add syrup, 1/3 cup at a time, beating well after each addition. Spoon into small crocks or jars. Cover with lids or plastic wrap; refrigerate. Can be refrigerated for up to 3 weeks. Makes 2 cups.


 

Maple Whipped Butter

Ingredients:
  • 1 cup butter
  • ¼ tsp plain gelatin
  • 1¼ cup maple syrup
  • 1 tsp cold water
Directions: Whip butter in mixer until fluffy. Slowly drizzle maple syrup on butter. Soak gelatin in cold water. Then dissolve over hot water. Cool slightly and slowly add to butter. Mix well.


 

Cinnamon Maple Butter

Ingredients:
  • 1 lb unsalted butter, softened
  • 2 Tbsp maple syrup
  • 2 drops vanilla
  • ¼ tsp cinnamon
  • 1/8 tsp salt
Directions: Combine all ingredients, mixing thoroughly. Pack into crock or pottery dish. Refrigerate. Garnish with cinnamon stick when serving.


 

Cranberry Maple Butter

Ingredients:
  • ½ cup water
  • 12 oz cranberries; fresh or frozen
  • ½ cup maple syrup
  • 6 Tbsp brown sugar
  • ½ tsp cinnamon
  • ½ tsp vanilla
Directions: Combine the water and cranberries in a large saucepan. Bring to a boil; cover, reduce heat and simmer for 5 min. or until the berries pop. Process the cranberry mixture until smooth. Combine cranberry mixture with maple syrup, sugar, and cinnamon and bring to a boil. Reduce heat, simmer, uncovered, 25 min. or until mixture is thick. Stir frequently. Stir in vanilla. Cool and store in the refrigerator up to 2 months.


 

Maple Nutmeg Butter

Ingredients:
  • 1 stick unsalted butter, softened
  • 2 Tbsp maple syrup
  • 1/8 tsp ground nutmeg
Directions: Place all the ingredients in a medium bowl and whisk or blend with a hand blender for a creamier texture, until light and well blended.


 

Maple-Pecan Butter

Ingredients:
  • ½ cup toasted pecans
  • ½ cup unsalted butter, softened, cut up
  • 2 Tbsp maple syrup
Directions: In a food processor, pulse pecans with on/off turns until finely chopped. Remove. In processor, combine butter and maple syrup. Process until blended. Add pecans. Process with on/off turns just until mixed. Roll butter mixture into a log shape on plastic wrap, using wrap to help form butter. Wrap and refrigerate at least 1 to 2 hours before serving in slices. Store in the refrigerator up to 2 weeks or freeze up to 1 month.


 

Spiced Maple Butter

Ingredients:

  • ½ cup butter
  • ½ tsp pumpkin pie spice
  • 2 Tbsp maple syrup
Directions: Beat in a small bowl until light and fluffy. Great on maple pumpkin muffins.


 

Maple Pepper Butter and Glaze

Ingredients:
  • 2 sticks butter, softened
  • ½ cup pus 2 tbsp maple syrup
  • ¼ cup lemon juice
  • 2 tsp lemon zest, finely grated
  • 1 Tbsp black pepper
  • 2 tsp coarse salt
  • ½ tsp black pepper, finely ground
Directions: In a food processor, combine the butter, 6 Tbsp maple syrup, 3 Tbsp lemon juice, the lemon zest, coarsely ground pepper, and salt. Process until blended and transfer to a bowl. In another bowl, combine the remaining ¼ cup maple syrup, 1 Tbsp lemon juice, and the finely ground pepper.
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