Maple butter: Difference between revisions

| alternate_name = Maple cream, maple spread

| country = Canada/Vermont

'''Maple butter''', also known as '''maple creamspread''' or '''maple spreadcream''', is a confection that is made from [[maple syrup]], by heating the syrup to approximately 10&nbsp;{{convert|112|°C (18&nbsp;°F) above the boiling point of water}}, cooling it to around {{convert|52&nbsp;|°C (125&nbsp;°F)}}, and stirringbeating it until it reaches a smooth consistency.<ref>[http://www.americastestkitchenfeed.com/do{{Cite book| publisher = Lyons Press| isbn = 978-it1-yourself/2012/12/how4930-to3778-make-maple-cream/0| Howlast1 to= MakeVisser| first1 = M.| last2 = Salatin| first2 = J.| title = Sweet Maple: Cream]Backyard Sugarmaking from Tap to Table| date = 2019 | page=196 }}</ref> It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. A gallon of syrup can make about three kilograms of maple cream.

The consistency of maple butter is light and spreadable, very similar to the consistency of [[peanut butter]]. Its name comes from the fact that it is "buttery" or "creamy" smooth, not because it contains any dairy product (it is dairy -free). It is sometimes used as a spread instead of [[butter]], or as a [[icing (food)|frosting]]. [[Cinnamon]] is sometimes added to create "maple cinnamon butter".

Maple butter can also refer to blending maple syrup and butter, a typical recipe made of two parts butter to one part syrup.<ref>[http://homecooking.about.com/od/dairyrecipes/r/bldairy41.htm{{Cite book | publisher = Storey Publishing | isbn = 978-1-61212-665-4 | last1 = Haedrich | first1 = Ken | title = Maple butterSyrup Cookbook | edition = 3 | page = 53 | date = 2015 recipe]}}</ref>

* [[List of buttersspreads]]