Whipped Maple Butter
This easy whipped maple butter is smooth, airy and is made with just two ingredients! It's practically effortless, uses stuff you probably already have and instantly levels up everything from waffles to cornbread to warm biscuits straight from the oven.
This post may contain affiliate links.
This luscious whipped maple butter takes two breakfast staples and turns them into something greater than the sum of their parts. No fancy equipment or long ingredient lists required. Just butter, maple syrup, and a hand mixer is all it takes.
Real maple syrup adds just enough sweetness and gives it that classic breakfast flavor without turning it into frosting.
It comes together in minutes and tastes like it came from a trendy brunch spot. It's sweet, salty, creamy and melts beautifully onto pancakes, waffles or a thick slice of French toast.
The whipping process creates an airy, silky texture while perfectly balancing sweet maple and savory salted butter.
This is a great recipe to serve along with any breakfast or brunch spread. It can be made several days in advance, freezes well and can be adjusted to be more or less sweet to taste.
Want more great maple recipes? Try these roasted rosemary maple pecans, this smoky cedar planked salmon or this custardy maple berry breakfast clafoutis.
Why This Recipe Works
- Comes together quickly with just 2 ingredients and 5 minutes!
- Can be made ahead and refrigerated or frozen for later.
- Elevates everything from pancakes and waffles to biscuits and bread rolls.
Ingredient Notes
- Butter - Use a high quality European style butter for best results. I love using salted butter, but if you use unsalted butter just add ¼ teaspoon of salt.
- Maple syrup - Use pure maple syrup, not pancake syrup which contains artificial maple flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Stand mixer
- Whisk or Paddle attachment
- Electric hand mixer
- Mixing bowl
- Rubber spatula
How to Make Whipped Maple Butter
- Add the butter and maple syrup to the bowl of a stand mixer, or to a medium sized bowl with a hand mixer.
Pro Tip: Use only softened butter, meaning butter that has been allowed to come to room temperature, that is soft and pliable but still holds its shape and isn't melted.
- Whip on medium speed until the mixture is thoroughly combined and fluffy, for about 3-5 minutes. Use a rubber spatula to scrape down the sides a few times to make sure everything is whipped evenly.
- Transfer the whipped maple butter to a small bowl and serve immediately or refrigerate until ready to use. Take it out at least 1 hour prior to serving so it can soften.
- Spread it on waffles, pancakes, French toast, biscuits, cornbread, toasted sourdough or anywhere you want a sweet, salty buttery finish.
Tips for Success
- If using unsalted butter, add ¼ teaspoon salt to balance it out.
- For the richest flavor, choose a European style butter with higher butterfat.
- Use only real maple syrup, not an artificially flavored corn syrup based pancake syrup.
- To make neat slices, place the butter on parchment or wax paper, roll into a log, twist the ends and chill until firm. Then, slice into coins.
Variations
- For an extra salty maple butter, add a little bit of flaky sea salt on top.
- Add in a splash of vanilla extract to elevate the flavor.
- Make this with brown butter that's been cooled and solidified for a rich, nutty note.
Serving Suggestions
This sweet, creamy spread is perfect on the top of pancakes, waffles, biscuits, French toast or fresh bread straight from the oven.
It's especially good with these hearty oatmeal waffles or these classic buttermilk waffles!
Try it with this puffed oatmeal Dutch baby pancake, these easy blueberry oatmeal pancakes or these extra fluffly blueberry lemon ricotta pancakes.
It's great slathered on warm popovers, flaky cheddar beer biscuits, warm bread or dinner rolls. I also love to add a dollop to roasted sweet potatoes!
How to Store and Reheat
Leftover whipped maple butter should be stored in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to 6 months. Let it sit at room temperature until it reaches a spreadable consistency before serving.
FAQs
Yes. An electric hand mixer works just as well for this maple butter recipe. If using a stand mixer, you can use either the paddle or whisk attachment.
The butter may have been too cold or whipped too aggressively. Make sure the butter is fully softened and start on low speed before increasing.
No. Maple cream is made only from maple syrup, while this compound butter combines butter and real maple syrup for an extra creamy texture.
You can, but a mixer incorporates more air, which gives the final product a lighter, whipped butter texture.
Yes, you can use vegan butter, but the end result will be a bit different. The texture and flavor depend heavily on the brand, since vegan butters vary in fat content and salt. It will still be a delicious recipe, but it won't have quite the same richness or whipped structure as dairy butter, and it may taste more like a spreadable maple syrup than a true butter-based spread.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Whipped Maple Butter
Ingredients
- ½ cup salted butter softened to room temperature*
- ¼ cup pure maple syrup
Instructions
- Add the softened butter and maple syrup to the bowl of a stand mixer, or to a medium sized bowl with a hand mixer.
- Whip on medium speed until the mixture is thoroughly combined and fluffy, for about 3-5 minutes. Use a rubber spatula to scrape down the sides a few times to make sure everything is whipped evenly.
- Transfer the whipped maple butter to a small bowl and serve immediately or refrigerate until ready to use. Take it out at least 1 hour prior to serving so it can soften.
- Spread it on waffles, pancakes, French toast, biscuits, cornbread, toasted sourdough or anywhere you want a sweet salty buttery finish.
Notes
- If using unsalted butter, add ¼ teaspoon salt to balance it out.
- For the richest flavor, choose a European style butter with higher butterfat.
- Use only real maple syrup, not an artificially flavored corn syrup based pancake syrup.
- To make neat slices, place the butter on parchment or wax paper, roll into a log, twist the ends and chill until firm. Then, slice into coins.
