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Maple Cream

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.
Prep Time30 minutes
Cook Time8 minutes
cool time20 minutes
Course: Appetizer/Sauce
Cuisine: American
Diet: Gluten Free
Keyword: maple cream
Method: Stovetop
Servings: 2 1/4 cups
Author: Ashley McCrary

Equipment

Ingredients

Maple Cream

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. 
    • 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.
    • 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.