Tuesday, November 22, 2016

Maple Cinnamon Butter

1/2 cup (1 stick) real butter
2 tablespoons powdered sugar
2 1/2 tablespoons 100% real maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice (optional)
1/4 teaspoon maple extract (optional)
Place butter and powdered sugar in a mixing bowl and beat (with a hand mixer, or the whisk attachment of your stand mixer) until combined and smooth. Add maple syrup, cinnamon, pie spice, and extract. Beat slowly until combined and then whip for 1-2 minutes until light and fluffy. Serve at room temperature and drizzle with maple syrup before serving.
If you're making ahead of time, store in fridge, but allow time to bring to room temperature before serving. For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge, several months in the freezer.

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