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Crunchy Maple Butter

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maplebutterAll you need is to pour 3 pints of organic heavy cream in a stand mixer and begin to whip as if you are making whipped cream.
A man in one of my cooking classes asked me, ” How do you make butter?!”

I answered, “Do you remember anyone warning you that if you whipped cream too much it would turn into butter?”

That’s how easy it is. About 5 minutes or a bit more of whipping. Just remember to watch carefully after the cream begins to stiffen. Within the blink of any eye the cream will collapse to turn into the butter above, but if it is still whipping you’ll have the liquid buttermilk below being flung out of your bowl! Stop the mixer as soon as you see the butter formed. Place it in a seive to drain for a minute.

This is the fun part. Adding the maple syrup. I took out 1 cup of the butter to save to use as sweet butter and placed the other 3 cups in my food processor with 10 tablepsoons of maple syrup.

After pulsing, I processed it for about 2 minutes to get this fluffy, delicious whipped maple butter.

In a total of less than 15 minutes, I had homemade maple butter which tasted amazing. I sprinkled Malden salt flakes over the top to add a salty crunch.

This recipe makes 4 cups of butter, so any remaining can be wrapped in plastic wrap and frozen. I’m already thinking about popcorn flavors to make……….or horseradish to top a steak with…or cranberry….Happy morning after, everyone.

 

- Recipe courtesy of Hillary Davis and her blog Marché Dimanche

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