Maple Cream (FREE Labels)
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Discover the magic of Maple Cream – a one-ingredient delight that will blow your mind. Luscious whipped maple syrup is velvety and perfect for spreading on toast and biscuits to pancakes, waffles, and French toast! This process does take time and practice to get it perfect. This process does take time and practice to get it perfect.
What Makes This Recipe Great
Maple cream is made by heating, cooling and whipping pure maple syrup until it turns into a velvety cream. Elevate a variety of dishes, from breakfast classics to desserts, infusing each bite with a natural sweetness. The simplicity of using only one ingredient ensures that the authentic maple flavor is rich and takes center stage. This process does take time and practice to get it perfect.
If you love this recipe, you have to try my Whipped Honey. It is another one-ingredient recipe that elevates so many dishes. I also include FREE printable labels.
Ingredient Notes
Full recipe details included in the recipe card.
Maple Cream
- pure maple syrup
- butter: a small amount of butter will help the maple syrup not boil over
Tools
- Candy thermometer
- Heavy-bottomed saucepan: large enough so the syrup won’t overflow
- Wooden spoon
- Stand mixer or hand mixer
- 2 bowls one bigger than the other-for ice bath
- Ice
Step by Step
- Pour Maple Syrup: Pour the maple syrup into a larger, heavy-bottomed saucepan.
- Heat Maple Syrup: Bring the maple syrup to a boil over medium-high heat. Do not stir the syrup. Attach a candy thermometer to the side of the pot and continue boiling until it reaches 235°F (113°C). Do not walk away during this process. It can easily boil over. To help remedy this, add 1/4 tsp butter to the maple syrup without stirring. CAUTION: Boiling maple syrup is extremely hot. Handle with care.
- Prepare Bowls For Cooling: Choose two bowls, one larger than the other. The smaller bowl will contain your hot syrup. Fill the larger bowl with ice cubes. Use crushed for faster cooling. Pour a small amount of water into the larger bowl with the ice. Set the smaller bowl on top of the ice.
- Cool Syrup: Remove the saucepan from the heat and pour in the small bowl that will be cooling over the ice. Allow the syrup to cool down to around 100°F (38°C). This cooling process may take some time, around 20 minutes.
Whip & Cool
- Whip Maple Syrup: Transfer the cooled syrup to a cold mixer bowl. Begin whipping the syrup on low speed, gradually increasing to high. Continue whipping until the mixture thickens, becomes creamy, and loses its glossy appearance. This may take approximately 15-20 minutes.
- Transfer to Jar: Once the maple cream reaches the desired consistency, transfer it to a clean, airtight jar. It will continue to set as it cools and become a little darker in color.
- Store: Seal the jar and store the maple cream in the refrigerator for several weeks to even a few months. The texture may become more solid in the fridge. If you prefer a softer texture when serving, you can take the maple cream out of the refrigerator a short time before use to allow it to slightly soften at room temperature.
Other Ways To Mix
If you don’t have a standing mixer, there are several alternative methods to mix maple cream, and even a simple wooden spoon can do the trick. With a wooden spoon, start stirring the syrup vigorously in a circular motion. This manual method requires a bit of effort, but it allows you to control the process and gradually incorporate air into the mixture. As you continue stirring, you’ll notice the syrup thickening and taking on a creamier consistency. The key is to be patient and maintain a consistent stirring rhythm. It may take a bit longer than using a mixer, but the end result will be a delicious homemade maple cream that’s well worth the effort.
Ways To Serve
Maple cream is a versatile and delightful treat that can enhance a variety of dishes. Here are several delicious ways to serve maple cream:
- Spread on Toast or Bagels
- Pancake and Waffle Topping
- Stir into Oatmeal or Yogurt
- Dip for Fresh Fruit
- Ice Cream Topping
- Stir in Coffee or Tea
- Spread on Muffins or Scones
- Layer in Parfaits
- Cake or Cupcake Filling
- Sandwich or Wrap Spread
- Cheese Pairing
- Dipping Sauce for Pretzels
- Drizzle over popcorn
DIY Gift (FREE Labels)
This makes a fantastic DIY gift. It’s super versatile and can be used in various ways, such as a spread for toast, a sweetener for tea or coffee, or a topping for desserts. Put it in a cute jar with a ribbon, and you’ve got a thoughtful and yummy gift that shows you put in some kitchen love!
Get your FREE PDF download with cute labels for your honey jars. Just click the link below to grab these charming labels. We’ve got two options—one for Avery Round Labels White 2.5″ Diameter 27953 available at Walmart or Target, and the other for cardstock. The cardstock option is perfect for those who don’t want to buy stickers and prefer cutting out the circles themselves.
Maple Cream
Pro Tips
- Choose High-Quality Maple Syrup:
Begin with the best-quality pure maple syrup you can find. The flavor of your maple cream will largely depend on the quality of the syrup. - Invest in a Candy Thermometer:
Use a reliable candy thermometer to monitor the temperature of the maple syrup accurately. This ensures that you reach the desired soft-ball stage for the ideal consistency. If the temperature is off even a little, it will not work. - Whip at the Right Temperature:
Allow the boiled syrup to cool to the recommended temperature range (around 100-120°F or 38-49°C) before whipping. This helps achieve the desired creamy texture. - Patience is Key:
Whipping the syrup into maple cream takes time, typically around 15-20 minutes. Be patient and avoid rushing the process. The end result is worth the wait. - Cold Equipment Enhances Whipping:
Place your mixer bowl and beaters in the freezer before whipping. A cold environment aids in achieving a smoother and creamier texture. - Store Properly:
Store the maple cream in a clean, airtight jar in the refrigerator. This preserves its freshness and prevents unwanted odors from affecting the flavor. - Small Batches for Better Consistency:
Consider making maple cream in smaller batches. This can make the whipping process more manageable and result in a consistently smooth product. - Flavor Variations:
Experiment with flavor variations by adding a hint of vanilla extract or a pinch of cinnamon during the whipping process. This can add subtle nuances to the final product. - Labeling and Dating:
If making larger quantities, label the jar with the date of preparation. This helps you keep track of freshness and usage timelines. - Freeze for Extended Storage:
If you want to store maple cream for an extended period, consider freezing it in smaller portions. Thaw in the refrigerator before use.
FAQs
I do not recommend. The heat will need to be precise to get a smooth creamy texture. A good accurate thermometer is KEY!
If maple cream develops an off smell, unusual appearance, or mold, it may have spoiled. Always check for signs of spoilage before consuming.
Graininess can occur if the maple syrup crystallizes during the whipping process. To prevent this, ensure the syrup is fully dissolved and heated to 235F. and cooled to 100F before whipping.
Yes, maple cream can be frozen for longer storage. Thaw it in the refrigerator before use, and it should maintain its quality.
Store maple cream in an airtight container in the refrigerator to maintain freshness. Remove it shortly before serving if you prefer a softer consistency.
Whipping times can vary, but it typically takes around 15-20 minutes to achieve a creamy texture. Be patient and monitor the process for optimal results.
Yes, a hand mixer can be a suitable alternative. Simply use it at various speeds, gradually increasing to achieve the desired consistency. You can also use a wooden spoon to mix .It will just take a lot more effort and time.
It will be very obvious to know when you messed up. Below are two photos showing the consistency of maple cream made correctly and maple syrup that has been overheated. Bing patient is key to making this correctly. Make sure to stand right by the maple syrup as it is heating. It is easy for the maple syrup to boil over and burn. The consistency of maple cream that has been overheated will turn into a hard candy. Although delicious, it’s still not correct. 
How can I prevent my maple syrup from boiling over when heating it to the temperature of 235°F?
To prevent your maple syrup from boiling over when reaching 235°F, consider using a larger pot to allow for expansion, adjusting the heat to maintain a steady simmer, and keeping a close eye on the temperature to avoid exceeding the boiling point. Additionally, add 1/4 teaspoon of butter. The fats in the butter coat the surface of the syrup, creating a barrier that minimizes the formation of bubbles and foam. This barrier prevents the syrup from rapidly expanding and overflowing, contributing to a more controlled and less messy heating process.
From experience, when using my gas stove I have to adjust the boiling temp. I usually take my syrup off at 230F. I have burned my syrup before at 235F. It really does require patience and a little practice to get it right.
Maple Cream
Ingredients
Maple Cream
- 4 cups pure maple syrup
- OPTIONAL: 1/4 tsp butter helps the maple syrup not boil over
- FREE Maple Cream Labels
Tools
- Candy thermometer
- Heavy-bottomed saucepan (large enough so the syrup won't overflow)
- Wooden spoon
- Stand mixer or hand mixer
- 2 bowls one bigger than the other (for ice bath)
- Ice
Instructions
- Pour Maple Syrup: Pour the maple syrup into a larger, heavy-bottomed saucepan.
- Heat Maple Syrup: Bring the maple syrup to a boil over medium-high heat. Do not stir the syrup. Attach a candy thermometer to the pot's side and continue boiling until it reaches 235°F (113°C). Do not walk away during this process. It can easily boil over. To help remedy this, add 1/4 tsp butter to the maple syrup without stirring. Boiling takes around 8 minutes or so CAUTION: Boiling maple syrup is extremely hot. Handle with care.
- Prepare Bowls For Cooling: Choose two bowls, one larger than the other. The smaller bowl will contain your hot syrup. Fill the larger bowl with ice cubes. Use crushed for faster cooling. Pour a small amount of water into the larger bowl with the ice. Set the smaller bowl on top of the ice.
- Cool Syrup: Remove the saucepan from the heat and pour in the small bowl that will be cooling over the ice. Allow the syrup to cool down to around 100°F (38°C). This cooling process may take some time, around 20 minutes.
- Whip Maple Syrup: Transfer the cooled syrup to a cold mixer bowl. Begin whipping the syrup on low speed, gradually increasing to high. Continue whipping until the mixture thickens, becomes creamy, and loses its glossy appearance. This may take approximately 15-20 minutes.
- Transfer to Jar: Once the maple cream reaches the desired consistency, transfer it to a clean, airtight jar right away. It will continue to set as it cools and becomes thicker and a little darker in color.
- Store: Seal the jar and store the maple cream in the refrigerator for several weeks to even a few months. The texture may become more solid in the fridge. If you prefer a softer texture when serving, you can take the maple cream out of the refrigerator a short time before use to allow it to slightly soften at room temperature.
Notes
-
- Heating Tips: From experience, when using my gas stove I have had to adjust the boiling temp. I usually take my syrup off at 230F if cooking over gas. I have burned my syrup before at 235F. It does require patience and a little practice to get it right.Â
- Prevent maple syrup from boiling over: Add 1/4 teaspoon of butter. The fats in the butter coat the surface of the syrup, creating a barrier. This barrier prevents the syrup from rapidly expanding and overflowing.
- Choose High-Quality Maple Syrup:
Begin with the best-quality pure maple syrup you can find. The flavor of your maple cream will largely depend on the quality of the syrup.
-
- Invest in a Candy Thermometer:
Use a reliable candy thermometer to monitor the temperature of the maple syrup accurately. This ensures that you reach the desired soft-ball stage for the ideal consistency. If the temperature is off even a little, it will not work.
- Invest in a Candy Thermometer:
-
- Whip at the Right Temperature:
Allow the boiled syrup to cool to the recommended temperature range (around 100-120°F or 38-49°C) before whipping. This helps achieve the desired creamy texture.
- Whip at the Right Temperature:
-
- Patience is Key:
Whipping the syrup into maple cream takes time, typically around 15-20 minutes. Be patient and avoid rushing the process. The end result is worth the wait.
- Patience is Key:
-
- Cold Equipment Enhances Whipping:
Place your mixer bowl and beaters in the freezer before whipping. A cold environment aids in achieving a smoother and creamier texture.
- Cold Equipment Enhances Whipping:
-
- Store Properly:
Store the maple cream in a clean, airtight jar in the refrigerator. This preserves its freshness and prevents unwanted odors from affecting the flavor.
- Store Properly:
-
- Small Batches for Better Consistency:
Consider making maple cream in smaller batches. This can make the whipping process more manageable and result in a consistently smooth product.
- Small Batches for Better Consistency:
-
- Flavor Variations:
Experiment with flavor variations by adding a hint of vanilla extract or a pinch of cinnamon during the whipping process. This can add subtle nuances to the final product.
- Flavor Variations:
-
- Labeling and Dating:
If making larger quantities, label the jar with the date of preparation. This helps you keep track of freshness and usage timelines.
- Labeling and Dating:
-
- Freeze for Extended Storage:
If you want to store maple cream for an extended period, consider freezing it in smaller portions. Thaw in the refrigerator before use.
- Freeze for Extended Storage:
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
