Maple Butter Spread

This maple butter could not be simpler. Softened butter stirred with maple flavoring until combined. Two ingredients, five minutes, enough for eight slices of toast or a stack of weekend pancakes.

The maple flavoring does the work of an entire bottle of maple syrup without adding liquid that would make the butter greasy or runny. You get that warm, caramelized maple aroma in every bite while keeping the butter’s spreadable consistency intact. A little goes a long way with maple extract, so half a teaspoon is plenty for a quarter cup of butter.

Spread this on warm bread, biscuits, or cornbread and let the heat of the bread soften it just enough to melt into the surface. It’s also a natural fit for French toast, waffles, or sweet potato rolls straight from the oven.

Kitchen Tips

• Use real butter, not margarine, for the best flavor. Margarine works in a pinch but lacks the richness that makes compound butters worth making.
• Soften the butter to room temperature before mixing. Microwaved butter melts unevenly and won’t hold the flavoring as well as naturally softened butter.
• Roll the finished spread into a log in plastic wrap and refrigerate. Slice off rounds as needed for a clean, restaurant-style presentation.

Variations

• Add a tablespoon of powdered sugar for a sweeter spread closer to maple icing.
• Mix in a pinch of cinnamon for a maple-cinnamon butter that’s incredible on oatmeal or apple slices.
• Use real maple syrup instead of extract and whip the butter to incorporate it without separation.