|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Maple syrup is best known served with pancakes and waffles, but it is also a unique cooking ingredient, giving character to many dishes, both savory and sweet. In this recipe, it takes plain maple butter to new heights, especially with the addition of lemon rind and nutmeg. This easy-to-make maple butter can be spread on buttermilk or pumpkin pancakes, waffles, or crepes, or slathered on biscuits, muffins, cornbread, or other breads. It will also add wonderful flavor to roasted sweet potatoes and butternut squash. For this recipe, make sure to use your favorite high-quality pure maple syrup.
The combination of maple with a hint of nutmeg is the seasonal flavor your taste buds crave in the autumn and winter. For an extra special treat you can even use freshly grated nutmeg, which is stronger and more aromatic than pre-ground nutmeg. Simply run a nutmeg seed along a fine microplane grater to measure 1/4 teaspoon.
Once the maple butter is whipped together, it can be stored in an airtight container in the refrigerator. You will love having this elegant and indulgent spread on hand for the occasional treat.
Gather the ingredients.
Combine all ingredients in the bowl of an electric mixer and beat until light and fluffy.
Spoon into a serving bowl and serve at breakfast, brunch, or a holiday celebration.
Store in a covered container in the refrigerator for up to 3 weeks and enjoy.
Maple Syrup Grades
Canada and the U.S. have scales to grade types of pure maple syrup based on translucency or density. American syrups have to be made almost completely from maple sap and labeled as "maple." The syrup is graded solely by its color, which ranges from pale golden to dark brown.
- Grade A Medium Amber is a light, aromatic syrup and is the traditional “pancake maple syrup.”
- Grade A Dark Amber is produced toward the end of the season and has a more robust flavor. It is great for baking as it has a very deep traditional maple flavor.
- Grade B maple syrup is usually made at the end of the sugaring season, just before the maple trees bud. This maple syrup is almost as dark as molasses with a very strong and intense flavor.
What's the Difference Between Maple Butter and Maple Cream?
While this recipe for maple butter is the combination of maple syrup and butter, there is also something called maple cream, which is sometimes referred to as maple butter, that only includes maple syrup. The syrup is boiled and then cooled in a water bath where it will turn into a peanut butter-like consistency. It is used in the same way as maple butter.