Whipped Salted Maple Butter

The weather is getting colder, and you know what that means: it’s time to start slathering all your toast, waffles, pancakes, muffins, and other baked goods in whipped salted maple butter! The perfect mix of sweet and salty with lots of maple flavor and a hint of cinnamon, this butter screams fall. Whipping butter makes for a light and fluffy texture that is easy to spread. Not to mention, this recipe is super easy so you can keep it stocked in your fridge through the fall and winter, no sweat.

What is whipped butter?

Whipped butter is make by whipping butter and milk or water (or in this case, half and half) to incorporate air. This makes the butter super soft and fluffy. As a result, the butter spreads more easily. You might have had whipped butter at restaurants where it is often served with bread.

The silky and airy texture makes whipped butter feel oh so luxurious. Making whipped butter also presents the opportunity to add unique and delicious flavor combinations.

There are a few key things to keep in mind when making this whipped salted maple butter:

  • First and foremost, the butter has to be room temperature.
  • Second, pay attention to the type of salt you are using. Different types of salts have different sodium contents (i.e. levels of ‘salty’ taste). Also, the shape of salt grains affects how much sodium you actually add when you measure it out. This is a great article explaining different salt types and how to adapt recipes for the type you are using. For this recipe, unless you are using fine sea salt, I suggest adding salt to taste by incorporating a quarter tsp. at a time until you reach a level you like. You want the salt to cut the sweetness of the maple syrup and have a lingering flavor on your tongue, like a good salted caramel. Remember that when you actually spread it on toast or other delicious things, the salt flavor is dispersed so it will not be as salty as when you taste it outright.
  • Third, traditionally whipped butter is made with milk or water. This recipe calls for half and half because it is what I always have on hand (for iced coffee, of course). You can sub your milk of choice, but I have not tested the recipe with water. You can also leave the liquid out altogether. I have made it both ways and while it does get somewhat more fluffy with the half and half, the difference is slight. So, if you prefer, or you do not have milk or half and half on hand, just leave it out!
  • Lastly, make sure you use 100% pure maple syrup in this recipe. The fake stuff is just too sweet and has less of a deep, maple flavor. If you use imitation or pancake syrup, you will need to adjust the ratio and it likely will not taste the same. I also use a dark Grade A maple syrup in this recipe which has a very pronounced maple flavor. Here is more info on maple syrup grades and flavors.

When serving this whipped salted maple butter, be sure to remove it from the fridge and let it sit at room temperature for about 20 minutes so it will spread easier. This butter will keep in the fridge for as long as your maple syrup stays good – which is a year or two after opening if stored in the fridge. Keep in mind, this butter is for spreading and not for baking! It will not work as a butter or oil sub in your baked recipes.

Whipped Salted Maple Butter

Servings: about 1.5 cups

Time: less than 10 minutes (plus the time needed to bring the butter to room temp.)


  • 8 ounces/2 sticks unsalted butter
  • 6 tbsp. dark, Grade A 100% pure maple syrup
  • 4 tbsp. half n half (optional, see note)
  • 2 tsp. ground cinnamon
  • 1 tsp. of fine sea salt (see note)


  1. Let the butter come to room temp. You need the butter to be nice and soft in order to whip it fully.
  2. Add all ingredients plus the room temp butter to a mixing bowl and whip using an electric mixer (I just use a hand mixer because that is what I have, but you can also use a stand mixer). Start at a low speed and work up to the highest speed, whipping until pale in color and very fluffy, about 5 minutes.
  3. Taste, adjust seasoning, and serve or store in the fridge for later use.


  • All kinds of salts have different sodium levels. I use a finely ground sea salt. One type of salt cannot be subbed with another – not only are the sodium levels different, but grain sizes make measuring them tricky. If you are not using a fine sea salt, just add salt, a quarter tsp. at a time, to taste. You want the saltiness to come through and cut the sweetness of the maple syrup, but not make the butter overly savory, like a good salted caramel.
  • Adding half and half (or milk) helps the butter to whip up a bit more and be more spreadable. However, I have made this with or without the half and half and the butter is fantastic either way, so leave it out if you like.
  • Salted maple butter should be stored in the fridge where it will keep so long as your maple syrup is still fresh.
  • When serving after storing in the fridge, let soften at room temperature for 20 minutes or so. This softens it up and makes it more spreadable.

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