Minimal Monday: Maple Cream

Maple Cream ~ this one ingredient wonder will blow you away ~ imagine a creamy, whipped maple syrup that you can spread like butter on everything from toast and biscuits to pancakes, waffles, and French toast!

You won't believe how you can transform plain maple syrup into a creamy spread in just a couple of easy steps!


I love Minimal Mondays because I get to play in the kitchen. It’s gotten to the point where I really look forward to these posts because there’s no pressure, no huge load of dishes to wash afterwards, no complicated ingredients or instructions to keep straight. I’m free to dabble with something I’ve been curious about and I always come away from the day a little wiser, and with a simple new addition to my kitchen.  I’m thrilled about this one.  Maple is one of the iconic flavors of fall, but it’s a little bit hard to capture.  This Maple Cream is pure unadulterated maple flavor in creamy buttery form.

Maple Cream, or Maple Butter, is basically spreadable maple syrup.  Nothing else is added, (except a touch of butter to prevent the syrup from boiling over in the pan) and it has a creamy almost peanut butter like texture.  The flavor is intense maple… sweet, but not cloying.  I love maple and this is a revelation for me.  I can spread it on scones, biscuits, toast, pancakes.  It can be used as an icing for cake.  I even spooned it into my coffee.

While this Maple Cream is certainly simple, just one ingredient, one pan, and no special equipment except for a thermometer, it does take some degree of finesse to pull off.  It took me a couple of tries to get it right.  My first batch turned into maple candy.  But it wasn’t my fault, it was my thermometer’s.  As it turned out, it was reading about 10 degrees off.  When it comes to something as exacting as candy making or, in this case, maple cream making, 10 degrees counts.  It’s the difference between a creamy spread and a solid candy.  Both delicious, but entirely different animals.  So first off I recommend testing your thermometer.  Place it in a pan of boiling water…it should read 212F.  If it doesn’t, you need a new thermometer.  I ended up using my instant read digital thermometer, which I find easier and more accurate than the clip on variety.    The battery eventually wears out, but it’s worth it for dependability.


Maple Cream (or Maple Butter)

Yield: about 1 cup

 Maple Cream (or Maple Butter)


  • 2 cups grade A maple syrup
  • 1/4 tsp butter


  1. Put the syrup and the butter in a medium, high sided saucepan. Clip a reliable candy thermometer on the side of the pan, or have a digital thermometer ready.
  2. Prepare a bowl of ice to cool down the pan later. I just put some ice in my sink with a little water.
  3. Heat the syrup over medium heat until it reaches 235F. This will take in the range of 10 minutes. Do not stir, just let it boil. Be careful to catch the mixture just as it hits 235F. If you let it heat much higher you will wind up with maple candy.
  4. When the syrup has reached 235F, take it off the heat and set it in the ice or ice water to cool to about 100F. This doesn't take long, so be alert.
  5. Once the syrup has cooled, remove the pan from the ice and take a wooden spoon and start stirring.. You don't have to stir furiously, just stir briskly as if you were making cookie batter or something. Just keep steadily stirring the thick syrup and eventually it will start to lighten in color, and then it will magically thicken into a spreadable consistency, like peanut butter. This can take anywhere from 10 to 30 minutes, so don't get discouraged. Switch arms, pass it off to another stirrer, but keep at it. When the mixture has thickened, immediately pour it into a jar.
  6. Store the maple cream in the refrigerator, it will keep a long time, like maple syrup does,


This recipe is adapted from Massachusetts Maple Producers Association

If you follow this blog you may know that I am an English muffin fanatic, and fyi, Thomas’ has just come out with a seasonal Pumpkin Spice variety…I slathered my Maple Cream on one hot out of the toaster and I’m enjoying it right now.

Ah, Mondays….



  • Reply
    November 17, 2017 at 4:39 pm

    It’s been 30 min and the mixture is still on the liquid side. I must have done something wrong. Can I reheat this and try again or perhaps continue stirring?

    • Reply
      November 17, 2017 at 4:58 pm

      My guess is that your candy thermometer might be inaccurate, Jessica. I think you should be able to reheat it, but it’s important to know when the syrup reaches the correct temperatures. This type of recipe, which is a lot like candy making, is fussy that way.

  • Reply
    Gina Brown
    October 28, 2016 at 5:54 pm

    Mine turned out more like caramel. I doubled the recipe. It’s yummy, but not spreadable lol don’t know what I did wrong

    • Reply
      October 28, 2016 at 8:32 pm

      I think maybe you whipped it too long, Gina?

  • Reply
    September 28, 2016 at 4:47 pm

    Awesome! Will give this a try for sure. Love your recipes, photos and articles! Cheers!

  • Reply
    March 5, 2016 at 6:57 pm

    Pretty sure I did something wrong!!! Maybe I over-stirred it. Mine turned the right color but was a similar consistency to fudge. :( I’ll try again! Have you ever tried to use the kitchen aid?

    • Reply
      March 6, 2016 at 8:23 am

      Unless you are making a huge amount I think the kitchenaid would be too large, Amanda.

  • Reply
    Tricia @ Saving room for dessert
    November 19, 2015 at 6:01 pm

    This sounds fantastic Sue – I will give this a try!~

  • Reply
    Melissa Sean
    September 24, 2013 at 4:42 am

    I love the consistency of this maple butter. Looking at it seems so heavenly. Thanks for this one, Sue!

    • Reply
      September 24, 2013 at 8:06 am

      Thanks Melissa!

  • Reply
    September 18, 2013 at 11:46 am

    i can think of quite a few ways to use this luscious stuff, sue–brilliant creation!

  • Reply
    Laura (Tutti Dolci)
    September 17, 2013 at 9:24 pm

    Spreadable maple syrup sounds like heaven to me!

  • Reply
    September 17, 2013 at 10:01 am

    Mmmmm maple butter one of my favorites. Growing up in New England I used to love going sap tapping. Maple syrup is something I miss being in the Midwest. It’s not often found in our local stores and when it is its over priced. I always bring some back whenever I visit home. Usually I just end up pouring it on my ice cream so there’s probably never enough to actually make maple cream but next time I buy some ill have to remind myself to make this. Though I will admit sugar on snow is my favorite use of maple syrup.

  • Reply
    September 17, 2013 at 7:55 am

    This is fascinating, Sue. I had no idea that you could transform maple syrup into a spread like this! I wonder what difference that teeny amount of butter really makes? I want to try it both ways now. Could you pour the boiling hot mixture into the kitchenaid and just beat it with the paddle there? My weak arms are cringing at the thought of stirring for 30 minutes. Of course, if I make it at night, I can always enlist help! thanks for another awesome Monday post, I love these too.

    • Reply
      September 17, 2013 at 9:17 am

      The butter is just there to keep the syrup from boiling over, it’s a chemical reaction thing. You can also use oil, or cream. Isn’t it neat? I love maple so much, and I think it would make a really great icing all by itself on an apple cake, or something.

  • Reply
    September 17, 2013 at 4:58 am

    I seriously had no idea that one could actually MAKE THIS. Or that it actually had so little butter. Lusciously amazing.

  • Reply
    September 17, 2013 at 1:56 am

    This looks luscious!

  • Reply
    September 16, 2013 at 11:13 pm

    Just mouthwatering…looks delicious!

  • Reply
    Coffee and Crumpets
    September 16, 2013 at 10:12 pm

    Simple delights! This looks gorgeous and a definite must for a hot muffin!


  • Reply
    The Café Sucre Farine
    September 16, 2013 at 6:24 pm

    This looks just delightful Sue, I can’t believe it’s just maple syrup, what an amazing looking spread it’s transformed to, seems a bit like magic to me!

  • Reply
    September 16, 2013 at 5:58 pm

    I brought 3 litres of maple syrup back with me from my weekend n Ontario. It seems that maple butter needs to be on the list.

  • Reply
    September 16, 2013 at 5:40 pm

    I really want to try making this but have a concern: If I take the pan from the stove to ice water, will it damage the pan? Is it important to use a certain type of pan – non-reactive or aluminum or something? Thank you for all the great recipes. I really enjoy reading your blog.

    • Reply
      September 16, 2013 at 5:57 pm

      I don’t think the type of pan matters, but you want one that is medium sized, with high sides since the syrup boils up fairly high. You can put the pan in cold water, if you don’t want to use ice.

  • Reply
    September 16, 2013 at 5:16 pm

    That looks delicious! I love the idea of Minimal Monday and the freedom to experiment :)

  • Reply
    September 16, 2013 at 5:05 pm

    Oh I hate when thermo’s are off!
    Maple cream with a spoon is a perfect snack for me. LOL!

  • Reply
    September 16, 2013 at 3:04 pm

    I have slowly been finding some wonderful recipes to fill up my new set of Weck jars and here is another one! Thanks so much for figuring out the altitude thing, too, since we’re at 1,000 ft. Oh and I sure hope I can find those pumpkin spice muffins!

    • Reply
      September 16, 2013 at 3:25 pm

      Who knew it was possible to get addicted to jam jars? I can’t control myself when I see a new shape or size :)

  • Reply
    Karen Harris
    September 16, 2013 at 1:39 pm

    What a great, simple little recipe. I’m trying it on a scone right after the English muffin. Love it.

    • Reply
      September 16, 2013 at 3:26 pm

      I’m going to make some maple oat nut scones and use this as a frosting/glaze, and I can’t wait!

  • Reply
    Ruth Cobb
    September 16, 2013 at 1:19 pm

    This looks really good. We never did get the pumpkin english muffens last year. We are a rural community and seem to be the last to get anything new. Perhaps this year.

  • Reply
    September 16, 2013 at 10:12 am

    We all grew up w/ that in QC..
    How wonderful you made it!

    • Reply
      September 16, 2013 at 12:27 pm

      I’ve been so frustrated trying to locate maple extract for my fall baking, this makes up for it!

  • Reply
    Averie @ Averie Cooks
    September 16, 2013 at 9:46 am

    Your thermometer and it being off – just 10 degrees, yes, huge deal in candy making. I would love this stuff, Sue. Mmmm, I want some now!

    • Reply
      September 16, 2013 at 12:28 pm

      I’m a little ticked off because I go through more thermometers than anything else, it seems. I’m a fan of the digital, even if I have to hold it by hand over boiling sugar!

  • Reply
    Abbe@This is How I Cook
    September 16, 2013 at 9:41 am

    I really like the sound of this. I love maple. Thanks, Sue! Now I have to figure out how to do this at altitude!

    • Reply
      September 16, 2013 at 12:30 pm

      Here’s what I read: Subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level.

  • Reply
    September 16, 2013 at 9:28 am

    oh la la looks great new to me

    • Reply
      September 16, 2013 at 12:31 pm

      I’ve seen maple cream for sale, but don’t think I ever tasted it before. It’s wonderful, and unusual in that it’s of course super sweet, but tastes natural at the same time.

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