Maple Butter

Ingrédients

8 ounces (225 g) unsalted butter, slightly softened but not at all melted

¼ cup (60 ml) heavy or whipping cream

¼ cup (60 ml) pure maple syrup, the darkest color/ flavor you can find

¼ teaspoon kosher salt

Instructions

In a small bowl with a wooden spoon, or in a stand mixer with the paddle, beat the butter a few seconds to loosen it up (don't beat for long, though, or you risk separating it). As you beat, drizzle in the cream, then the maple syrup, and finish with the salt. Stop beating as soon as the butter looks blended. Store in the refrigerator for up to 2 weeks (see Honey Butter with Bee Pollen, above, for the likelihood of it lasting that long).

Notes

I look for maple syrup that has the strongest flavor. That used to be labeled "Grade B," but the maple industry has revised their grading system, so now all maple syrups are labeled Grade A plus a color and taste descriptor, such as "Grade A, Dark Color Robust Taste." Seems silly, but I guess everyone wanted to get an A on their report cards.

MAKES ABOUT 1½ CUPS (370 G)