One Ingredient Maple Cream




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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!

homemade maple cream in a small jar

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.

making maple cream in a pot

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.

maple cream with knife

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.

making maple cream

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.

a small jar of maple cream with knife

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….

maple cream in small jars

I love maple syrup and I love maple as a flavor for all kinds of recipes ~

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2.91 from 149 votes

Maple Cream (or Maple Butter)

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!
Course Breakfast
Cuisine American
Total Time 30 minutes

Equipment

  • a clip on candy thermometer

Ingredients

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

Instructions

  • 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.
  • Prepare a bowl of ice to cool down the pan later. I just put some ice in my sink with a little water.
  • 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.
  • 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.
  • 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.
  • Store the maple cream in the refrigerator, it will keep a long time, like maple syrup does.
  • Makes 1 cup.

Notes

Note: This recipe is adapted from Massachusetts Maple Producers Association

 

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Maple Cream pin

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80 Comments

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  • Reply
    Beth
    August 5, 2019 at 8:43 am

    I made maple cream a couple of years ago, and it turned out great. But the recipe I used had quite a bit of butter in it, and I was looking for a recipe with little to no butter.

    I liked the look of this recipe. After I heated and then cooled the syrup, as I was pouring it into the bowl of my electric mixer (I couldn’t imagine beating this by hand) it seemed really thick, stiff and gluey, and I thought hmmm, this will never work. But I forged ahead and proceeded to beat the syrup on medium high using my whisk attachment. After five minutes or so I could see the color lightening. And after another ten or so minutes, the mixture became less glossy and more matte. It also stiffened up a bit. So I poured it into my containers. It’s delicious!

    A side note, the maple cream I made with this recipe was very smooth, creamy, and not sugary. I had bought a jar of a well known maple cream company last winter, and was disappointed to find that it was quite grainy. So I guess I will be making my own from now on.

    • Reply
      Sue
      August 5, 2019 at 8:45 am

      Thanks for taking the time to come back and let me know about your success Beth, I’ll be making this soon myself, I was just gifted some homemade maple syrup!

  • Reply
    Patti
    August 2, 2019 at 11:34 am

    OMG We have made this forever. As a little girl my grandparents made maple syrup, candy and spread. They sold maple syrup. I didn’t really understand going to friends house that they didn’t put maple syrup on cereal and things. They also used Ms. Butterworth’s which tastes like Kryo syrup to me. We used maple syrup in place of many items. I loved maple spread on toast but haven’t had it in years. I do remember making it with my mom!

  • Reply
    Nancy H
    July 19, 2019 at 3:48 pm

    I just need to point out, that if you live at a higher altitude, you need to adjust your end temperature down, as water doesn’t necessarily boil at 212 degrees. The higher you are, the less heat is needed to make water boil, so it might boil at 198 degrees.
    At sea level, water boils at 212 °F. With each 500-feet increase in elevation, the boiling point of water is lowered by just under 1 °F. At 7,500 feet, for example, water boils at about 198 °F. Because water boils at a lower temperature at
    higher elevations, foods that are prepared by boiling or simmering will cook at a lower temperature, and it will take longer to cook. You also need to adjust the end temperature by the difference between where your water boils and the temperature you are trying to reach. If your water boils at 190, and the recipe says cook until you reach 235, you have just over cooked your product. Instead of 235, you need to drop your final temperature by 23 degrees.

    • Reply
      Sue
      July 19, 2019 at 6:08 pm

      Thanks Nancy!

  • Reply
    Kayan Hewitt
    June 18, 2019 at 1:52 pm

    Could you use this to make a cream filling in a cake? What would you add – heavy whipping cream, powdered sugar or maybe cream cheese?

    • Reply
      Sue
      June 18, 2019 at 2:28 pm

      I’m not sure how well this would blend with other ingredients, Kaylan, because it has such a thick texture. You’d have to experiment.

  • Reply
    Rose
    April 26, 2019 at 7:10 pm

    What can i do with a big hardened blob in the saucepan? Can it be reheated and turned into something else. Definately overcooked or something

    • Reply
      Sue
      April 26, 2019 at 7:15 pm

      Your maple syrup turned into candy, Rose, that’s because the temperature got too high. Be sure you’re using a reliable clip on thermometer and cook it just to the 235F stage.

  • Reply
    Mike
    April 4, 2019 at 5:28 am

    Is a 1/4 tsp really right? Just doesn’t seem like very much for 2 cups of syrup. I’m about to try this on some home made syrup I did this year.

    • Reply
      Sue
      April 4, 2019 at 9:49 am

      Yes, that’s correct Mike, the butter is just there to keep the foaming down.

  • Reply
    Shannon
    March 25, 2019 at 7:58 pm

    Had a craving for something sweet, so I tried this. Worked pretty good I stirred for 20min thickened ok. I put in the fridge so I figured it will finish thickening overnight.

    • Reply
      Sue
      April 4, 2019 at 9:50 am

      You may find it hardens in the fridge, Shannon. You might want to leave it at room temp.

  • Reply
    Caroline
    January 30, 2019 at 9:47 am

    Could I use a hand mixer instead?

    • Reply
      Sue
      January 30, 2019 at 10:57 am

      I haven’t tried this with a hand mixer but keep in mind it doesn’t take too much vigorous mixing to transform the hot syrup.

  • Reply
    Meredith
    January 22, 2019 at 7:03 am

    Mine too came out like caramel. Not sure what I did. I stirred so long I have blisters. Lol. It lightened up somewhat, nowhere near as light as other maple creams and butters I’ve had or the one in your pictures, and immediately went to the caramel consistency and never changed into anything else. I checked my thermometer with boiling water before I made the recipe and babysat it every step of the way as far as cooking and cooking. It’s a delicious maple caramel but definitely not a maple cream or butter.

    • Reply
      Sue
      January 22, 2019 at 8:31 am

      Hmmmm, it’s funny that you even checked your thermometer, because it does sound like it got cooked to a higher temp.

  • Reply
    Emily
    January 20, 2019 at 9:17 am

    I tried this recipe in bigger quantities with and without adding butter. Just a tiny amount helps prevent the syrup from bubbling over but doesn’t affect the flavor or texture. I used the cream as icing for gingerbread cookies. Thanks for the recipe!

    • Reply
      Sue
      January 20, 2019 at 9:34 am

      You’re so welcome, I love the idea of using it as an icing.

  • Reply
    Tyler
    November 28, 2018 at 6:48 pm

    I LOVE this sooo much! I got searching for a recipe when I saw it sold at Trader Joes for $6 for a small jar of it. Not only is it more cost efficient making this at home but it tastes better since I like using dark syrup.

    Quick question… what is the purpose of the small amount of butter used? (1/4 tsp butter) Does it work without it?

    Thanks!
    Tyler

    • Reply
      Sue
      November 28, 2018 at 7:42 pm

      I believe the butter helps prevent excess foaming as the maple syrup cooks, Tyler, and I would recommend it.

      • Reply
        Anonymous
        April 24, 2019 at 7:38 am

        I already love it before trying! 5 stars automatically! I won’t throw out my digital thermometer for reading differently, though… It’s worth noting that even ONE degree can make a difference, not just TEN. And also worth noting that water boils at different temperatures, and the recipe must be modified based on what temperature water BOILS! That makes all the difference. At least when I was making candies, I had to adjust my temp that way, and will make that assumption with this recipe… If this doesn’t work, it’s MY fault, not yours!

        • Reply
          Sue
          April 24, 2019 at 7:49 am

          Good luck and report back please :)

  • Reply
    Jazmine
    November 13, 2018 at 2:33 pm

    I want to change my previous comment. I THOUGHT I mixed it too much and when the cream became chunky. However, I left the jar out overnight and it loosened and is now creamy like peanut butter and oh so delicious. I sent some to my sister in law. I hope she enjoys it as much as we do.

    • Reply
      Sue
      November 13, 2018 at 3:29 pm

      Thanks so much for coming back to update Jazmine, the thought of maple peanut butter sounds pretty good, maybe I’ll need to work on that :)

      • Reply
        Jazmine
        November 20, 2018 at 3:54 pm

        I just made 3 more jars for Thanksgiving. My arms hurts from all the mixing but I am happy. Thanks again.
        *Maple peanut butter does sound interesting. If you post it, I’ll try it.

        • Reply
          Sue
          November 20, 2018 at 6:05 pm

          Oh gosh, rest your arm, and have a wonderful holiday :)

  • Reply
    Stacey
    November 5, 2018 at 12:36 pm

    It’s amazing. I used my electric mixer. Came out beautifully! Thanks for the recipe.

    • Reply
      Sue
      November 5, 2018 at 6:14 pm

      Once you master this technique it’s such a great thing to have on hand, I’m in love with it spread on a hot biscuit.

  • Reply
    Ann
    October 18, 2018 at 7:35 am

    Thank you for this recipe
    We go to Vermont every year and purchase maple cream, love it!!!
    So I tried your recipe and it got very hard and not creamy

    • Reply
      Sue
      October 19, 2018 at 10:57 am

      It sounds like your syrup got too hot, Ann. Check your thermometer, or invest in a new one, I have to do that every couple of years because they do wear out easily.

  • Reply
    Adele Zitzman
    September 6, 2018 at 10:34 am

    Hi, Sue! Sounds delicious. Does the syrup increase in volume as it cooks? Wondering how much this recipe will make… thanks!

    • Reply
      Sue
      September 6, 2018 at 11:23 am

      It makes just two small pots, Adele, but remember that it’s extremely rich and a little goes a long way.

  • Reply
    Lisa
    August 9, 2018 at 7:23 am

    Hi. At what point do I stop beating the mixture – when it turns a creamy colour that I like, when its creamy and feels stiffer, or when it just turns creamy…? Does the grade of the syrup really matter that much? We prefer the darker maple syrup in our house, and also grade A is more expensive. Also, I’m often pressed for time – can I just use my mixer to beat this? Also of interest, I tried this last winter at a place in Quebec and they use pure warm maple syrup over snow and they also used what they called maple cream over the snow as well – just heated up and drizzled in lines then rolled up on a popsicle stick. Sooo yummy, but expensive. Can I assume that this recipie will do the same creamy snowcycles? Thanks!!

    • Reply
      Sue
      August 9, 2018 at 2:20 pm

      I would stop it just as it turns creamy Lisa, it will get too stiff otherwise. And as for the snowcicles, this will be too thick to drizzle, it’s more of a spreadable consistency, so I would stick with plain maple syrup.

  • Reply
    Lori
    March 10, 2018 at 4:41 am

    I made this recipe and turns out great but I find it starts separating within the hour. Suggestions as to how to keep it from separating?

    • Reply
      audrey pagnotto
      August 15, 2018 at 8:57 pm

      I haven’t tried this recipe yet but I will tell you that every jar of maple cream that I have purchased has separated,. It’s fine, just stir it alittle before using.

  • Reply
    JANET Craig
    March 3, 2018 at 6:49 am

    Have you any recipe for making anything using the cream

    • Reply
      Sue
      March 3, 2018 at 7:22 am

      I think it’s mostly used as is, like a spread for toast, biscuits, scones, etc. But I’ll check into that!

    • Reply
      Anna
      October 12, 2018 at 11:55 am

      I haven’t done this yet myself but I have a friend that used his homemade maple butter to make maple cookies and they were to die for! I’m not sure how he did it but I’m sure some digging on the internet would turn up a recipe

      • Reply
        Sue
        October 15, 2018 at 6:23 am

        That sounds interesting!

  • Reply
    Jessica
    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
      Sue
      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
      Sue
      October 28, 2016 at 8:32 pm

      I think maybe you whipped it too long, Gina?

  • Reply
    Robyn
    September 28, 2016 at 4:47 pm

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

  • Reply
    Amanda
    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
      Sue
      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! http://www.sugarshackvt.com/

    • Reply
      Sue
      September 24, 2013 at 8:06 am

      Thanks Melissa!

  • Reply
    grace
    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
    Lulu
    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
    Mary
    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
      Sue
      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
    Joanne
    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
    denise@magnoliaverandad
    September 17, 2013 at 1:56 am

    This looks luscious!

  • Reply
    Kalyan
    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!

    Nazneen

  • 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
    bellini
    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
    Amy
    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
      Sue
      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
      Pat
      February 18, 2018 at 12:25 pm

      I would not put the hot pan in ice water, it could warp the bottom of the pan.

  • Reply
    Megan
    September 16, 2013 at 5:16 pm

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

  • Reply
    vanillasugarblog
    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
    Candace
    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!
    Cheers!

    • Reply
      Sue
      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
      Sue
      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
    Monique
    September 16, 2013 at 10:12 am

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

    • Reply
      Sue
      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
      Sue
      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
      Sue
      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
    rebecca
    September 16, 2013 at 9:28 am

    oh la la looks great new to me

    • Reply
      Sue
      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.