Polydish city guide
Best Maple butter in London
“Pure maple syrup beaten into a light, spreadable cream. No dairy. Just heat, timing, and transformation.”
What the real thing tastes like
Maple butter, also known as maple spread or maple cream, is a confection made from maple syrup, by heating the syrup to approximately 112 °C (234 °F), cooling it to around 52 °C (126 °F), and beating it until it reaches a smooth consistency. It is usually made from Grade A Light Amber syrup (sometimes known as Fancy), and is a light tan color. The consistency of maple butter is light and spreadable, very similar to the consistency of peanut butter. Its name comes from the fact that it is "buttery" or "creamy" smooth, not because it contains any dairy product (it is dairy-free). It is sometimes used as a spread instead of butter, or as a frosting. Cinnamon is sometimes added to create "maple cinnamon butter". Maple butter can also refer to blending maple syrup and butter, a typical recipe made of two parts butter to one part syrup.
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Maple butter arrives as pure maple syrup transformed through heat and patience—cooked to exactly 112°C, cooled, then beaten into submission until it becomes something wholly different: a light tan spread so smooth and spreadable it rivals peanut butter. It's the alchemy of temperature and technique, dairy-free yet carrying all the creamy promise its name suggests. Spoon it onto toast or swirl it into frosting, and you've got the essence of maple without any pretense.
Order it here when it has
- spreadable peanut butter consistency
- versatile as spread or frosting
- dairy-free
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