How to make Maple Cream
How to make Maple Cream or Maple Butter, the simple way with Pure Maple Syrup.
What exactly is maple cream or butter? It’s a delicious and delightful creamy spread or topping.
Uses for Maple Cream:
- Delicious on pancakes
- Makes a wonderful frosting on cakes and breads
- Use as a filling for crepes, donuts, and pastries
- Mix into homemade whipped cream
- In coffee or cream
- A topping for ice cream
- Mix with some Dijon mustard or other condiment, and use it on chicken.
- A glaze for carrots
Pretty much what ever you could think of that would work with that wonderful maple flavor.
If you see the terms Maple Cream, Maple Butter or Maple spread, they all mean the same thing. It’s the same product. Some may call their’s sweet maple cream or sweet maple butter because they used a pat of butter in their boiling process to keep the foam down. Otherwise, maple cream or butter does not have any dairy in it. Maple cream is made by boiling down the syrup even further to a boiling point of, 22-24 degrees above boiling water. It’s then cooled down in an ice water bath, stirred until it starts to look like a thick butter spread. Once it has reached the right consistency, it’s packaged right away and kept in the refrigerator or freezer.What you’re going to need for making maple cream:
- A quart or more of light to medium amber pure maple syrup (The more maple syrup you use, the longer the stirring process.)
- Stainless steel stew pot
- Digital thermometer
- Ice water bath
- Heavy duty wooden or stainless steel large mixing spoon (A large thick handled wooden spoon is best to use.)
- Short wide mouth half pint canning jars or food grade containers with Lids
- Clean kitchen wash cloths
- Paper towels and white vinegar
One thing that I stress when making a quart or more of maple cream is you’re going to need a buddy to help with the stirring and holding the pot. The syrup is going to become very thick and taffy like as it cools down. It also takes a lot of time, up to 45 minutes to an hour, for the syrup to change into the cream. So don’t give up and be patient.
To start off:
- The first thing you want to do is find out what the boiling point is in your area. This can vary from day-to-day depending on your weather. It’s a good idea to test it each time you’re going to make maple cream. Here’s how to test the boiling point of your water. In a small pan, bring your water to a boil. Place your digital thermometer in the boiling water. Avoid touching the bottom of the pan. When the thermometer temp is stable, that is your boiling point temp. Write that number down so you don’t forget it. When you are ready to boil your syrup, you’re going bring it to 22 to 24 degrees above your water boiling point. For instance, my water boiling point was at 211 the day I made my maple cream. I added 22 to the 211 and that gave me my boiling point to boil my syrup, which came to 233. If the day that you’re making maple cream is rainy or stormy, take the syrup up to 24 degrees above to your boiling point.
2. Now that you’ve gotten your boiling point, pour your quart of pure maple syrup in your large pot, and add 1/4 a teaspoon of sunflower oil or butter. This will keep the foam down so it won’t bubble over. Keep your thermometer close at hand and check the temp of your boiling syrup every few minutes. You want to be precise in your reading because it can affect the sugar crystals in your maple cream.
3. While your syrup is boiling make an ice water bath in your sink or in a large stainless steel bowl. You want your ice bath prepared a head of time, you want your water nice and cold. This process is what is going to change the structure of your syrup. Once your maple syrup has reached it’s temp, remove it from the heat.
4. Place it in the iced water bath. Leave the digital thermometer in the pan. Be sure not to move or stir the syrup. Stirring can cause your finished maple cream to become grainy. Cool it to 75 F degrees (24 C).
5. Now that you’ve reached the 75 F degrees (24 C) mark, take your pan out of the ice water bath. Notice how thick and glossy your maple syrup has become. That’s the sign you did it right! Slowly stir your syrup by hand, a wooden spoon is preferred. The reason for stirring slowly is so the sugar crystals stay small, and this keeps your cream spread consistency smooth and velvety.
As you stir, your syrup will get thicker and thicker. This is when you’re going to need help from a buddy. One person stirs with two hands, the other holds the pan. Take turns when you’re tired of stirring. This can be a true test of upper body strength!
6. As you stir, air will get incorporated into the syrup and the cream will become more fluid like and easier to stir. This can take up to an hour, but don’t give up. It will also lose it’s glossy appearance and become opaque. Eventually it will become a smooth paste-like consistency. When this occurs, the crystallization process is complete and the spread can transferred to appropriate containers. I like using wide mouth canning jars because it’s easy to scoop the spread into them. Before placing your lids on the jars, gently wipe the rim with a damp kitchen wash cloth. Then, wipe the rim with white vinegar to get any of the extra stickiness off. This helps the lids seal. Store your cream in the refrigerator or freezer. It will last indefinitely. If it happens to separate, just remix it and it will go back to its creamy self.
Maple cream spread is a delightful melt in your mouth treat! There are so many yummy ways to use it. My favorite is in my coffee and teas. It takes a lot of time to make this wonderful treat, but the result is oh so worth it.