Considering that almost everything I cook is pretty low in fat, making compound butter was a weird experience for me. But just like I wouldn’t dare to use fake maple syrup, I couldn’t very well make this with fake butter.
Let me warn you in advance that it is delicious. I licked it off my fingers and had to forcibly restrain myself from eating it out of the bowl with a spoon like cookie dough. Is that gross? I would think so, but it is so delicious, I’m not sure I care.
- 3 sticks of butter (sweet butter, or else omit the salt)
- 3/4 tsp. salt
- 1/4 c. plus 1 T. maple syrup
- 1 T. powdered sugar
- A pinch of cinnamon
Other equipment: piping bag, if desired. Jars for storage.
- Let the butter come to room temperature. Mine was out of the freezer and in the fridge for a couple of hours, then on the counter for about two or two and a half hours. You have to plan a little bit ahead, is what I’m saying.
- Cut the butter into small pieces and put it into the food processor. If you have a stand mixer, that will also work. Or one of those electric egg beaters is also good. By small pieces I mean about tablespoon-sized. You don’t have to be too precise.
- Beat the pieces of butter until relatively smooth. It will still be kind of lumpy and weird at this point. Add the maple syrup and beat until smooth. You will have to stop from time to time to scrape down the sides.
- Add the salt, cinnamon, and powdered sugar. Mix and taste. Adjust flavors as desired.
- Using a spatula, transfer to an empty, clean jar (like a peanut butter jar). Alternatively, load up your piping gun/bag and pipe the butter into the jar. Very pretty.
- Put jar in fridge until butter is firm.