Maple Butter
A compound butter of butter whipped with maple syrup. It is pale, sweet, and faintly woody, a New England and Canadian staple for pancakes and cornbread.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | United States |
| Storage | Keep in a sealed tub in the fridge; the syrup can weep, so stir before use. |
| Shelf life | About 2 weeks in the fridge; freezes well for up to 3 months. |
| Best uses | Pancakes, waffles, French toast, cornbread, and roasted vegetables. |
| Substitutes | Honey butter, or plain butter with warm maple syrup poured over. |
| Pairings | Pancakes, waffles, cornbread, and roasted squash. |
| Last checked | October 18, 2026 |
About it
True maple butter, or maple cream, contains no dairy at all; it is maple syrup cooked and stirred into a spread. The dairy version here, butter whipped with maple syrup, is a compound butter used on pancakes and cornbread in maple country.
Storing it
Use real maple syrup, not flavored syrup, for both flavor and keeping quality. Serve soft, at cool room temperature.
Using it
Whip softened butter with maple syrup until combined and spread on hot pancakes and cornbread. A pinch of salt sharpens the maple flavor.
Swaps & pairings
Honey butter is the closest sweet swap. Plain butter under warm maple syrup on the same pancake is the unmixed original.
More from this maker: United States