Having several compound butters in the fridge is a must in this house and cinnamon maple butter is always the first to go!
Flavored compound butters are one of life’s delicious little pleasures. They are very simple to make and enhance anything they are put on top of.
This compound butter is made with cinnamon and maple syrup and whipped until it is light and fluffy. It is creamy, yet fluffy and ridiculously delicious!!
Ingredients for Maple Cinnamon Butter:
- Maple Syrup
- Vanilla Extract
Make sure to use softened butter. You can use UNsalted butter if you like to control the amount of salt in your diet. Just add the desired amount to the recipe.
- Place the softened butter in a small bowl and beat it until smooth. Add the rest of the ingredients and beat until combined.
- Incorporating a liquid such as syrup will take a few minutes, so expect this to take between 4-5 minutes.
- Place the butter on a piece of parchment paper and roll it up into a log. I prefer it this way because it’s much easier to ‘slice’ the butter with a sharp knife. If the butter is stored in a container it will harden, making it much harder to ‘scoop’ out unless it if softened first.
How to Make this Your Own:
- If you are one of those people who can’t get enough pumpkin, try swapping out the cinnamon for pumpkin pie spice instead.
- Not sure on the maple syrup? Try some honey or brown sugar.
- Vegan? No problem. Try using a Vegan butter in place of the regular butter.
What to put Cinnamon Maple Butter on:
- French Toast
This homemade cinnamon maple butter is a welcome addition to all your fall baking recipes. Put a generous dollop of it on French toast, slather it on a scone, or spread it on freshly baked bagel for that whimsical Fall flavor.
- 1 cup (2 sticks) unsalted butter, softened
- 4 Tbsp Pure Maple Syrup
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon Vanilla Extract
- Mix all ingredients together in a large bowl until light and fluffy (approx 4-6 minutes)
- Using a rubber spatula, scoop the butter onto a piece of parchment paper, cover and roll it into log.
- Twist the ends of the parchment paper until tight.
- Chill in refrigerator at least 24 hours before serving.
- Category: Condiment
- Cuisine: American