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1
Cut the butter into 1-inch pieces and place the pieces in the work bowl of a mixer fitted with the paddle attachment.
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2
Add the maple syrup.
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3
Starting on slow speed, beat until the butter and syrup start to incorporate.
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4
Turn up the speed to high and beat for 1 to 2 minutes, or until the mixture softens.
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5
The outside of the mixing bowl should feel cool.
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6
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
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7
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large sheet of parchment paper or wax paper.
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8
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
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9
Chill for at least several hours.
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10
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
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11
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
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12
Alternatively, simply put it into a ramekin and place it on the table.
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13
Add 1/2 cup toasted, finely chopped walnuts after the syrup is incorporated.
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14
You also may want to try Maple Pecan or Maple Almond butters.
