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Maple Cream

Name: Maple Cream
Yield: 8 servings
Ingredients: At least 1 quart (1 L) pure maple syrup; Neutral-tasting vegetable oil

Maple cream, also called maple butter, is a type of sweet spread or condiment made from cooked maple syrup. It shouldn't be confused with compound butters containing whipped dairy butter and maple syrup. Use maple cream in other confections, baked goods, and breakfast items like pancakes.

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

419kcal · 21% of your day

Protein: 0 g · 0% of 120 g
Carbs: 108 g · 49% of 220 g
Fat: 0 g · 0% of 65 g

0 g
Fibre: 97 g
Sugar: 19 mg
Sodium: 160 g
Serving size

Calculated from all 1 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 8 servings of about 161 g, the usual size for a dessert. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

At least 1 quart (1 L) pure maple syrup
Neutral-tasting vegetable oil

Ingredients for 8 servings (1.3 kg) · the original recipe

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Method

1
Pour the maple syrup into a saucepan. Use a saucepan deep enough to accommodate the syrup without allowing it to boil over and narrow enough to ensure the syrup comes to a depth of at least about 2 inches (5 cm).
Stovetop
2
If using a traditional (i.e. not instant-read) candy thermometer, place it in the pan now. Make sure the syrup covers the probe section that measures the temperature.
3
Add just a few drops of vegetable oil to the pan—this will help prevent large bubbles from forming during cooking.
4
Bring the syrup to a gentle boil without stirring. Cook the syrup, still without stirring, to 230–235 °F (110–113 °C).
Stovetop
5
Remove the saucepan from the heat, and place it into an ice bath without letting the syrup get wet. Let it cool in the bath without disturbance until the syrup reaches 80–100 °F (27–38 °C). The syrup will thicken considerably.
Stovetop
6
Transfer the cooled syrup to a bowl. Use a spoon, paddle, or spatula to slowly and continuously stir the syrup for about 15–30 minutes. The mixture should thicken, grow opaque, and lose its gloss.
7
Once the mixture loses its gloss, stop stirring, and immediately transfer it to a jar or other container. If you wait too long, the mixture will become hard to work with.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.